Sep 27, 2013

Beef and Tomato Kabobs with Dill DressingRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Grocery List

Fresh Produce

  • 1 head butter lettuce
  • 0.125 oz fresh dill
  • 7 garlic cloves
  • 12 oz grape tomatoes
  • 1 lemons
  • 1 red onions

Meat / Poultry / Seafood

  • 2 lb top sirloin, about 1¼" thick

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • 0.5 tsp fennel seed
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp kosher salt
  • 1 tsp smoked paprika


  • 1.5 fl oz buttermilk
  • 0.67 cup plain yogurt



  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon fennel seed, crushed

  • 2 pounds top sirloin, about 1¼ inches thick, trimmed of excess fat, cut into 1¼-inch cubes
  • 1 pint grape tomatoes (about 20 tomatoes)


  • ⅔ cup plain yogurt or sour cream
  • 3 tablespoons buttermilk
  • 2 tablespoons minced red onion
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced or pushed through a press

  • 1 head butter lettuce, leaves separated


  1. In a large bowl combine the marinade ingredients. Place the meat cubes in the bowl and turn in the marinade to coat evenly. Allow to stand at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F).

  3. Thread the meat onto skewers, alternating with the tomatoes.

  4. In a bowl whisk the dressing ingredients.

  5. Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kabobs, and serve with the dressing.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Jon K


I made this for family yesterday and everyone loved it. I have an older model Weber grill that will not die or deteriorate. Anyway, I had to triple the recipe for a little over 6lbs of top sirloin. I did cut back on the salt and the cumin (2/3 of what was called for) and added a little extra olive oil. I marinated the meat in large Ziplock bags for about 3-4 hours. The flavor of the meat was amazing. It came out really tender also and I think the lemon juice was a major reason for this. Cooking on the grill on high allowed for lots of good searing and charring flavors also. I soaked the bamboo skewers while the meat marinated and allowed the meat to get to room temp before hand. I would recommend this recipe and will definitely make this one again. Oh, the sauce was good but is not really necessary. This would be really good served with fresh pita bread too.

This is my first review here. Thanks for the recipes, Weber!


Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016



I used this marinade for rib-eyes that I cooked today, it was the best steak that I have ever had. This will be my "go-to" marinade recipe for beef from now on. It was wonderful.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Charlie S

Shocked the boring off of my steak recipe!

The marinade and dressing were great, they added A LOT of flavor to the meat. Normally, I only do a light rub for a nice cut of red meat, like the sirloin here, just because it doesn't need much...but this turned out well.
**except for the tomatoes. Kinda pointless to put tomatoes on a kabob, as they just turn to mush anyway.

I lightly coated some mushrooms with olive oil and garlic salt, in addition to, the other ingredients. When kebobs were done grilling, I used a fork to remove the food from the sticks, put a bit of dressing on the inside of a lettuce leaf and added three or four morsels to each leaf. With four leaves to a plate, it looked high end restaurant fancy, but was super easy to make and eat. This cooked fast, clean up was easy and went over very well with the family. I like this recipe a lot.

Type of Griller


Would you recommend this recipe? YES

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Beef and Tomato Kabobs with Dill Dressing