Kebabs ready for the Kuma Grill

If your spouse thinks you can have some more red meat this week, then this is a nice healthy dish with lean top sirloin and an assortment of grilled fruit and vegatables.  I like to eat these kebabs with some dill yogurt and a warm flour tortilla.  Cut up 1-1/2 pounds of top sirloin steak into 1" cubes and marinate them in italian dressing for several hours before dinner.  About 45 minutes before you are ready to eat, pre-heat your Kuma grill to 450°.  Cut an assortment of your favorite vegetables into 1" pieces.  For this cook, I used roma tomatoes, yellow and green peppers, mushrooms, pineapple and red onion.  

Skewer the meat and vegetables separately as they cook a little differently.  I used stainless steel grilling skewers, if you prefer you can use wooden skewers soaked in water for an hour before grilling.

Open your grilling zone and place the meat on the center grid.  Place the vegetables on the left and the right grilling grid.  This will allow the meat grill nicely while the vegetables cook a litte more delicately.  Grill for about 12-14 minutes turning once, your meat will be medium rare when the internal temperature reaches 145°.  

Mix 1 tsp. of fresh or dried dill with 1 cup of plain yogurt for a sauce that is good with these kebabs.  Enjoy right away with some brown rice and warm flour tortillas.

Pellet grill kebabs

Ingredients list:

1-1/2 lbs. top sirloin steak
1 cup italian dressing
2 roma tomatoes
1 green bell pepper
1 yellow bell pepper
1 cup fresh pineapple
1 small red onion
1 small package of whole mushrooms

1 cup plain yogurt
1 tsp. dill

1 cup brown rice