Sirloin Steak Skewers
|Dry red wine||3⁄4 Cup (12 tbs)|
|Olive oil/Salad oil||3 Tablespoon|
|Lemon juice/Salad oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Thyme leaves||1⁄4 Teaspoon|
|Dry rosemary||1⁄4 Teaspoon|
|Top sirloin steak||3 Pound, cut into 0.5 inch cubes|
Combine wine, oil, lemon juice, garlic, rosemary, and thyme.
Pour over meat, cover, and refrigerate for 4 hours or until next day.
Lift meat from marinade and drain briefly.
Divide meat equally among 6 to 8 sturdy metal skewers and place on lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning often, for 15 to 18 minutes or until well browned on all sides and done to your liking when slashed.