Sirloin Shishlik

Shishlik is another name for shish kebabs. Here, pieces of sirloin steak are skewered, then marinated in a bright green mix of onion, garlic, and lots of herbs.
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Sirloin Shishlik Recipe

Recipe by Mike Solomonov

Start to Finish: 25 minutes (plus 3 hours for marinating)

Servings: 8


  • 3 lb. sirloin flap steak or flank steak, fat trimmed and meat cut into 1-inch cubes

  • 2 tsp. kosher salt

  • 1 onion, coarsely chopped

  • 5 cloves garlic, peeled

  • 1 tsp. dill seeds

  • 1 cup chopped fresh dill sprigs

  • 1 cup chopped fresh flat-leaf parsley leaves and tender stems

  • 1 cup canola oil, plus more for brushing


1. In a medium bowl, toss the steak and kosher salt. Thread the steak onto 8 skewers. (If using bamboo skewers, soak them in hot water for 1 hour before adding the meat.) Place the kebabs in a large container. (A 9-by-13-inch baking dish works well.)

2. In a blender, finely chop the onion, garlic, and dill seeds. Add the herbs, a few handfuls at a time, blending between additions until the onion, garlic, and herbs are smooth. With the blender running, gradually add 1 cup oil. Pour the marinade over the kebabs and turn until coated. Cover and refrigerate for at least 3 hours and up to overnight.

3. Heat a grill or a grill pan over high. Brush the grill grates with oil. Wipe any excess marinade from the kebabs. Grill the kebabs, turning occasionally, until the meat is charred in spots, about 8 minutes.