These Beef Kabobs are colorful and juicy. The steak pieces are marinated to add extra flavor and make them more tender. There are many other vegetables that could be used instead of the peppers, red onion, and mushrooms that I used.
I don’t know if it’s “normal” to marinate beef for kebabs, but I do it because I save the best cuts of beef for special occasions, when I cook them as steaks or roast them to medium rare. For kebabs, I use cheaper cuts of beef, so I’ve always marinated them to make them tender, juicy, and give them a hint of flavor.
I don’t want to put down Beef Kabobs; they are delicious, and if you can afford to use $50/kg beef fillet to make kebabs for a backyard barbecue, I want your life!
Nothing beats the sizzle and char of juicy beef kabobs hot off the grill. The tender chunks of meat with slightly blackened edges the vibrant crunch of veggies – kabobs make for the perfect warm weather meal. But with so many cuts of beef to choose from how do you know which one makes the most mouthwatering kabobs? Let’s break down the ideal types of beef and meat to skewer for your next backyard barbecue.
What to Look For in Beef Kabob Meat
The first step is understanding what makes a good kabob beef. Here are a few key factors to consider:
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Tenderness – You want a naturally tender cut that won’t get tough and chewy on the grill. This rules out heavily exercised muscles like chuck or round.
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Flavor – Opt for a cut with nice beefy flavor to stand up to bold spices and marinades. Loin or sirloin cuts are good choices
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Leanness – Excess fat can cause flare-ups on the grill. Look for a cut that’s lean but still has enough marbling for juiciness and flavor.
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Uniformity – Evenly shaped, cubed pieces cook evenly and look nice on skewers. Steaks work better than roasts or other irregular cuts.
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Affordability – Kabobs are fun for a crowd. An economical cut helps stretch your budget.
Top Sirloin – The Kabob King
For hitting all the right notes, top sirloin is tough to beat. It offers:
- Tender, fine-grained texture
- Big beefy flavor
- Just the right amount of marbling
- Affordable price point
- Easy to find
- Cuts into uniform cubes
Sirloin also does well with the high, dry heat of grilling. The fat helps keep it juicy without too many drips or flare-ups. This lean cut soaks up spice rubs and marinades beautifully too. For fuss-free kabobs with steakhouse flavor, top sirloin is perfect.
Flank Steak – Bold and Beefy
Another excellent choice for kabobs is flank steak. It is extremely flavorful with a coarser grain than sirloin. Just be sure to slice flank steak across the grain before cubing to maximize tenderness.
Let flank steak marinate for at least 2 hours – the acid in the marinade helps tenderize it. Flank is one of the most budget-friendly steaks, making it ideal for feeding a crowd. The hearty beefiness pairs nicely with typical kabob flavors like lemon, garlic, and Mediterranean spices.
Filet Mignon – Ultra-Tender Luxury
For special occasion kabobs, splurge on filet mignon. The buttery texture of filet takes well to quick grilling. Thanks to its tender structure, filet doesn’t require much marinating either.
The downside is that filet is milder in beef flavor than sirloin or flank. Make sure to season it aggressively so it doesn’t get lost among the other ingredients. The luxuriously tender bites of filet make a nice contrast to the crisp-tender veggies.
Skirt or Hanger Steak – Bold Flavor on a Budget
Both skirt and hanger steak offer deep, beefy flavor at a fraction of the price of fancier cuts. They do contain a membrane that should be removed before cubing. Allow extra marinating time – at least 2 hours for skirt or hanger steak.
Once grilled, these thin steaks become melty and delicious. The rich taste pairs especially well with chimichurri, harissa, or Korean-style marinades. If you want big beef flavor without breaking the bank, consider these underrated gems.
Should I Choose Beef Skewers or Kabobs?
Pre-skewered beef options like steak skewers or teriyaki beef skewers offer convenience – just open and grill. However, the meat tends to be lower quality than you’d buy for homemade kabobs.
For top notch flavor and texture, assemble your own kabobs with high quality beef of your choosing. This allows you to control the size and tenderness of the meat as well as the marinade. With a little prep, you’ll be rewarded with the best beef kabobs off your grill.
Making Mind-Blowing Beef Kabobs
With the right beef, you’re off to a strong start. But don’t stop there – the marinade and grilling method also impact the flavor and juiciness of your kabobs. Follow these tips:
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Marinate at least 2 hours (or up to overnight) – this tenderizes and infuses flavor
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Partially freeze meat before cubing for clean, straight cuts
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Blot excess moisture before skewering – this prevents steaming
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Use doubles skewers to prevent spin and ensure even cooking
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Grill over high heat for best browning while keeping insides tender
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Let rest 5 minutes before serving for juicy kabobs
The beauty of kabobs is you can customize and experiment. Try different beef cuts, marinades, veggie combos, and skewer lengths. Mastering the method means you can whip up the perfect beef kabobs anytime for grilling nirvana.
Grill On with the Best Beef
Beef kabobs may seem simple, but the right cut and an artful touch makes all the difference. For the ideal balance of flavor, tenderness, and affordability, choose versatile top sirloin. Or splurge on tender filet mignon for luxury skewers. Budget-friendly flank steak or juicy sirloin tips also hit the right notes.
No matter which cut you choose, take the time to add big flavor with a zesty marinade. Then grill up your kabobs just right and share them with family or friends. The sizzle of beef kabobs off the grill signals summertime fun ahead – enjoy!
THE BEEF KABOB MARINADE
The marinade I use for these Beef Kabobs is my everyday Steak Marinade. You only need a few things in your pantry to make this dish: soy sauce, balsamic vinegar, Worcestershire sauce, garlic, pepper, oil.
And yes, you read that right – soy sauce is in the marinade. In no way does it make it taste Asian. It’s just the brine for the marinade, which makes it very juicy.
THE ART OF KABOB THREADING
Just kidding – it’s not an art at all!
There’s no science behind the order in which I thread the beef and vegetables onto the skewers. At first, I always mean to make them look the same, but I get sidetracked very quickly. So as you can see below, my skewers are a hodgepodge of random order.
Having said that though, I do follow these Kabob-Threading-Rules:
1. Don’t smush everything together tightly. Make the threads pretty loose so that heat can get in between them. This will help cook the vegetables more evenly, so that the edges don’t get burned and the middle stays crunchy.
2. When you cut your vegetables, make them the same size as the meat so they cook evenly. Sometimes I even trim the vegetables after I them.
3. There are two pieces of vegetables between each piece of beef. This makes the beef last longer, so from 750g/1 5lb of beef, and a nice hit of veggies per serving.
Just to be clear, I totally made these rules up myself. In case it wasn’t obvious…
Hands down, the best way to cook Beef Kabobs is on the barbie. But of course, I ran out of gas when I tried to do that for the video. There was no way I could cook them on the stove because the skewers were too long for my pans. I could only fit two at a time across the middle.
But they were still just as tasty!! – Nagi x
PS I don’t know for certain if it’s kabobs or kebabs. Meat on a stick has been called kebobs in Turkish and Lebanese restaurants, and when I think of kebabs, I think of Doner Kebabs. So I’ve gone with Kabob!.
BEEF SHISH KABOBS (with the best marinade) for the ultimate summer grilling recipe!
FAQ
What is the best beef for kabobs?
What is a common meat used in kebabs?
What round of beef for kebab?
What cut of meat is beef skewer?
Are beef kabobs easy to eat?
Beef Kabobs are an easy summer meal that is so fun to eat! Made with a flavorful marinade and loaded with tender steak, peppers, and onions, they’re great for summer entertaining! One of the best things about making shish kabobs is how easy they are to make, and to make ahead!
Which cut of steak is best for making beef kabobs?
Tri tips and sirloin steak tips, which are the pointy ends of rump and sirloin respectively, are ideal for kebabs. They have great beef flavor, hold up well in a cube shape, and are more economical than expensive steak cuts. I reserve those for cooking as steaks.
What kind of beef do you use for chicken kabobs?
BEEF Beef cubes are tenderized in a homemade marinade before being threaded onto skewers. This means you can use a leaner less expensive cut of meat and still get great results! For more information on the best beef to use see below. Instead of beef, try chicken for grilled chicken kabobs or Hawaiian chicken kabobs with pineapple.
What to serve with beef kabobs?
Kabobs are a meal all on their own, but if you are having a cookout, consider serving them with our favorite Broccoli Salad or a cool & classic Macaroni Salad. You likely already have everything you need for the marinade in your pantry and fridge already. To make the beef kabob marinade, just combine: