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Grilled Mushroom and Sirloin Skewers by

Grilled Mushroom and Sirloin Skewers by

Sometimes, I’m really in the mood for MEAT!  Growing up in the heartland of South Dakota, beef and pork are consumed on a very regular basis.  There was one time shortly after my husband and I were married, when there was a gathering taking place at my parents house.  My husband joyfully noted that we had had meat at every meal that day.   His response to the carnivorous observation with a huge grin on his face was the response;  “I love your family!”

Grilled Mushroom and Sirloin Skewers by

Grilled Mushroom and Sirloin Skewers by

While we certainly don’t have meat at every meal here at our house, we definitely enjoy beef a couple times a week, especially these Grilled Mushroom and Sirloin Skewers with Rosemary Shallot Marinade.  I am the griller at our house (also the only cook!).  My husband got me a nice stainless steel gas grill a few years ago for my birthday – ironically he has benefited more from the grill with all that I cook for us. ;)  I actually really enjoy grilling, as its a great way to cook and not heat up the house, which is ideal in the summer!  Grilling also seems to add a great flavor dimension to just about anything you’re cooking.

Grilled Mushroom and Sirloin Skewers by

Grilled Mushroom and Sirloin Skewers by

(Photo Note:  Pardon my filthy grill grates.  My grill is lovingly used quite often, unfortunately not cleaned often enough.)

These Mushroom and Sirloin skewers couldn’t be easier, and are a fantastic week-night dinner.  They take just a few minutes to prepare earlier in the day (cutting the meat, and mixing the marinade).  Once you’re ready to prepare dinner, its just a matter of taking out your marinated meat, skewering with the mushrooms, and throwing them on the grill.  You’ll have dinner on the table in less than 30 minutes – any maybe even have time to enjoy a beer or glass of wine outside while their cooking.  Nice, right?!

Grilled Mushroom and Sirloin Skewers by

Grilled Mushroom and Sirloin Skewers by

In my opinion, the key to great tasting grilled meat, is a great marinade.  Not only does a good marinade add delicious flavor, but the acid (in this case red wine vinegar), works to tenderize the meat.  The Rosemary Shallot Marinade that I use for these skewers is very basic, but it certainly adds a great, complementary flavor to the beef.  Here’s how it comes together:

5.0 from 2 reviews
Grilled Mushroom & Sirloin Skewers with Rosemary Shallot Marinade
Recipe type: Main Dish
Cuisine: American
Serves: 4-6
Prep time:
Cook time:
Total time:
These Grilled Mushroom & Sirloin Skewers with Rosemary Shallot Marinade are perfect any time your craving meat! Marinated and then skewered with mushrooms, this is one of the best ways to grill beef!
  • 1½ lbs lean sirloin, trimmed and cut into 1" cubes
  • 1 lb. fresh, whole mushrooms (white or any other variety mushroom of your preference, don't buy sliced)
  • Marinade:
  • ½ c. red wine vinegar
  • ¼ c. olive oil
  • 3 Tbsp. chopped shallot (about two medium shallots)
  • 3 Tbsp. fresh rosemary, stems removed, roughly chopped (about 2 stems)
  • 1 Tbsp. minced garlic (about 2-3 cloves)
  • ¼ tsp. salt
  • ¼ tsp. fresh ground pepper
  1. In a liquid measuring cup, measure out the oil and vinegar. Add the shallots, rosemary, garlic, salt and pepper. Whisk to combine. In a resealable plastic bag or resealable container, add the cubed sirloin trimmed of any excess fat. Pour the marinade over the meat, and stir or mix in the plastic bag to ensure all of the meat is coated with the marinade. Refrigerate for at least 3 hours, or up to 24 hours.
  2. Light your grill to medium heat. While the grill heats up, remove the meat from the refrigerator. Begin skewering the beef and mushrooms. Depending on how much meat you have, skewer two pieces of beef to every one mushroom. For larger mushrooms, cut in half. Discard excess marinade. Cook the skewers over medium heat for approximately 5 minutes per side, turning once. Depending on how hot your grill is, this will give you a medium, to medium-well cook on the meat. Adjust the cook time to your taste - less time per side for rare/medium rare, more for well done.
  3. Refrigerate any leftovers.

Note: I have metal skewers, which are a great,  low-cost grilling tool that can be used over and over.  You can also utilize wood skewers, just be sure to soak in water a couple hours prior to cooking.  Wood skewers can be used only once.

These Mushroom and Sirloin Skewers pair great with any of your favorite summertime side dishes – corn-on-the-cob, potato salad, or my favorite, a fresh, green salad with lots of colorful veggies and a light balsamic dressing.  I actually had this for dinner last night with some of the left-over steak and mushrooms – I ate it cold on top of the salad.  So tremendously delicious!!

I hope this inspires you to enjoy a fun cookout with friends and family, or just a simple weeknight dinner outdoors.  Either way, these Mushroom and Sirloin Skewers will get your taste buds ready for the best that summer-time cooking has to offer!




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Hello! Delighted to meet you! My name is Erin, and the "E" in Delightful E Made. I take great joy in cooking, baking, creating and sharing all the greatness that food brings to our lives and how it connects us as friends, family and community. Thanks so much for stopping by!

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