Moroccan-Style Top Sirloin Skewers

Chef Ambassadors
Written By Jose Jimenez

By Chef Ambassador: Carlo Guardado

A Taste of Summer Around the Fire

Warm evenings, glowing coals, good food, and people gathered around the table. These Moroccan-inspired skewers are an easy way to bring bold flavor to Golden Creek Reserve Top Sirloin without overpowering the beef.

Grated onion, fresh cilantro, cumin, paprika, and sherry vinegar create an aromatic marinade that complements the natural flavor of the sirloin while helping develop a beautifully caramelized crust over the fire. Prep the beef the night before, thread your skewers, and they’re ready for the grill when you are.

Serves: 6–8

Ingredients

For the Beef

  • 2 lb Golden Creek Reserve Top Sirloin, cut into 1½-inch cubes

For the Marinade

  • 5 Tbsp grated onion

  • 2 Tbsp sherry vinegar

  • 2 Tbsp minced Anaheim chile

  • 2 Tbsp extra virgin olive oil

  • 2 garlic cloves, crushed into a paste

  • 1½ tsp fine sea salt

  • 1 tsp sweet paprika

  • 1 tsp dried mild chile flakes, preferably Aleppo or Turkish

  • 1 tsp ground cumin

  • 1 tsp minced fresh rosemary

  • ¼ tsp ground nutmeg

  • 1 bunch fresh cilantro, finely chopped, about 1 packed cup

Directions

1. Make the marinade.
Grate the onion into a large bowl until almost puréed. Crush the garlic with the sea salt into a smooth paste, then add it to the onion with the remaining marinade ingredients. Stir well.

2. Marinate the beef.
Add the Top Sirloin and toss until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.

3. Build the skewers.
Thread the beef onto skewers, leaving a little space between each piece so the heat can circulate evenly. You can also alternate the beef with onion, peppers, squash, cherry tomatoes, or small pickled peppers.

4. Grill.
Grill over hardwood charcoal or an open flame for approximately 4 minutes, turning every 30–45 seconds for even caramelization and cooking to your preferred doneness.

5. Rest and serve.
Remove the skewers from the grill and allow the beef to rest for 5 minutes before serving.

Serve With

Warm grilled flatbread, herbed yogurt, grilled lemons, tomato and cucumber salad, couscous, grilled vegetables, or spiced butter all make easy accompaniments.

Chef’s Tip

Great beef doesn’t need a heavy marinade. It needs a thoughtful one. Top Sirloin already brings plenty of flavor and tenderness to the table, so the goal is to complement it. Here, grated onion helps tenderize the beef while warm spices and fresh herbs perfume the surface and come alive over an open fire.

Gather around the grill, share the skewers straight from the fire, and let the beef do the rest.

Jose Jimenez
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