4 teaspoons whole coriander seeds, finely ground
4 teaspoons anise seeds, finely ground
1 tablespoon minced garlic
1 tablespoon ground paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1 1/2 pounds boneless sirloin steak, fat trimmed, cut into 1 1/4-inch cubes
20 small white button mushrooms (10 oz.)
12 red pearl onions (3 oz.), peeled and cut in half lengthwise
Freshly ground black pepper
Preheat a grill or grill pan until hot. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper and 1/4 cup olive oil. Season marinade with salt and stir until combined. Add sirloin cubes and stir to coat.
In a medium bowl, combine mushrooms, onions and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat. Divide steak among four skewers; thread, leaving 1/2 inch between each cube.
Divide vegetables among another four skewers; thread. Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender and slightly charred, 5 to 7 minutes for both. Serve on the skewers.