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Chef Tony's Tropical Sirloin Kabob Recipe

Add a little color into your red, white, and blue grilling menu this 4th of July!

Chef Tony's Tropical Sirloin Kabob recipe is sure to add an exciting and diverse mix into your grilling menu. The harmonious infusion of sweet and sour flavors will make an impression on your guests this holiday.
Chef Tony's Recipes


  • Top Sirloin Steak Cubed 2 Lbs
  • Pineapple Fresh Cubed 2 Each
  • Mango Fresh Cubed 4 Each
  • Grape Tomatoes 1 Pint
  • Yellow Bell Peppers 2 Each
  • Red Onions 4 Each

  • Marinade:
  • Yellow Onion Finely Chopped 1/2 Cups
  • Cilantro Freshly Chopped 1/2 Cups
  • Jalapeno Peppers Diced 1 Each
  • Garlic Finely Chopped 1 Tsp
  • Fresh Lime Juice 2 Tbsp
  • Fresh Lemon Juice 1 Tbsp
  • Pineapple Juice 1/2 Cups
  • Soy Sauce 1 Tbsp
  • Fresh Grated Ginger Root 1 Tbsp
  • Extra Virgin Olive Oil 1/2 Cups
  • Ground Allspice 1/2 Tsp
  • Ground Cinnamon 1/4 Tsp
  • Paprika 1 Tbsp
  • Freshly Ground Black Pepper 1/2 Tsp
  • Kosher or Sea Salt 1/2 Tsp

  • Basting:
  • Coconut Milk 1/4 Cups
  • Soy Sauce 1 Tbs
  • Pineapple Juice 1/2 Cups
  • Fresh Grated Ginger Root 1 Tbsp
  • Butter 1/4 Cups


  1. Cube 1 and 1½ inch pineapple, mango, red onion, yellow, red bell peppers, sirloin steak. Place all of your cubed food, and pint of grape tomatoes in the refrigerator in a resealable plastic bag for one or 2 days ahead of an actual grill time.
  2. Whisk together the yellow onion, cilantro, jalapeno pepper with the seeds, garlic, lime juice, and lemon juice. To sweeten the marinade, add pineapple juice, soy sauce, granted ginger root, ground allspice, cinnamon, paprika, cracked black pepper, and a little coarse salt. Finally add a little olive oil and place in the refrigerator
  3. 30 to 40 minutes before your ready to grill combine all refrigerated items together and let it sit
  4. Pre-heat the grill for 10-15 minutes between 425° F and 450° F
  5. Once marinated, skewer the meat and vegetables. Alternating the items on skewer will produce great flavors
    Note: Look for skewers with a flat blade to make turning easier. In addition, soak bamboo skewers in water for 30 minutes to an hour before food is skewered
  6. Combine coconut milk, soy sauce, pineapple juice, ginger root and butter in a bowl to baste food while cooking
  7. Sprinkle the skewers with coarse salt
  8. Wipe down grids with olive oil and place skewers directly on the grill
  9. Cook food about six minutes on each side, and basting every two minutes
  10. With foil, tent skewers after cooking. Let food sit for 5 minutes