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  • 1 lb sirloin tip, cut into 1″ cubes
  • 4 tbsp oil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 2 tsp fresh rosemary, chopped (1/2 tsp dried)
  • 1/2 tsp dried oregano
  • 1 tsp mustard powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 medium red onion
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 20 cherry tomatoes
  • Bamboo or metal skewers


  1. Prepare the skewers by soaking them in water. This prevents them from burning once you put them on the grill.
  2. Combine the marinade ingredients in a measuring cup and set aside.
  3. Cut the meat into cubes that are approximately 1″. Place in medium sized bowl and set aside.
  4. Combine the marinade with the meat. Cover and let it sit in the fridge for approximately 2 hours. When you are ready to cook, take the meat out of the fridge to bring it to room temperature.
  5. While the meat is coming to room temperature, wash, peel and prep your vegetables. Cut the vegetables approximately the same size as the meat – about 1″ across.
  6. Drain your skewers and start layering them. You don’t want to squish too many things on one skewer.
  7. To cook on a BBQ (gas grill): Heat the BBQ to med-high (about 400F – 450F). Place them on direct heat and turn twice throughout cooking – about 12-15 minutes.
  8. To cook on a grill pan: Heat over medium heat. Once it’s hot, grill the kebabs and turn every 4-5 minutes.

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