When it comes to making tasty shish kabobs, the meat is the star of the show. After all, skewers of perfectly grilled, savory beef are what make this BBQ dish so iconic and delicious. So what’s the secret to picking the right beef to make your shish kabobs mouthwateringly good every time?
As a lifelong kabob enthusiast, I’ve tested everything from cheap stew meat to pricey filet mignon in my pursuit of shish kabob perfection. And I’m excited to share what I’ve learned about selecting the best beef for juicy, flavorful shish kabobs.
In this article, we’ll cover:
- The most flavorful beef cuts for shish kabobs
- Other good beef options that won’t break the bank
- What to look for when buying beef for kabobs
- Pro tips for preparing beef for tender, tasty kabobs
Whether you’re grilling up kabobs for a backyard party or just a Tuesday night dinner, use these tips to pick the right beef and make your best kabobs yet! The next time your friends and family bite into one of your skewers, they’ll rave about the juicy, meaty flavor
Top Sirloin is the Best Beef for Kabobs
After years of testing, I’ve concluded that top sirloin is hands down the best cut of beef for shish kabobs. Here’s why it’s so perfect:
- It’s naturally tender while still having good beefy flavor.
- When cut into cubes, the pieces stay juicy and don’t dry out on the grill.
- Top sirloin offers the most value for the price per pound.
- It’s readily available at most grocery stores.
Sirloin comes from the back hip area of the cow. This muscle gets excellent marbling that keeps the meat moist and flavorful. It’s the ideal balance between leanness and tenderness.
I prefer buying whole top sirloin roasts and cutting them into 1-1.5 inch cubes myself. This gives me control over the size and shape of the meat chunks for evenly cooked kabobs.
So for my money, top sirloin is the MVP beef cut for perfect shish kabobs every time. You get the rich beefiness you want without breaking the bank.
Other Great Beef Options for Kabobs
While top sirloin is my top pick a few other cuts can also make delicious shish kabobs
Sirloin tips – Nearly as tender as top sirloin with big beef flavor. The irregular shapes hold marinades well.
Strip steaks – Tender with good marbling, though pricier per pound Cut against the grain into cubes
Flank steak – Leaner and cheaper. Slice super thin across the grain before skewering.
Chuck steak – Budget-friendly like flank with more fat. Cut small cubes to keep tender.
Beef tenderloin – Very tender though not as beefy tasting. Best for special occasions because of the cost.
Skirt or hanger steak – Packed with flavor. Need to marinate well and slice thin before skewering.
All of these can make tasty kabobs with the right prep. Mix up cuts for variety or stick with economical sirloin.
What to Look for When Buying Beef
To get the best results from any cut, keep these tips in mind when purchasing beef for kabobs:
- Choose beef with good marbling for flavor and moisture.
- Make sure the color is bright cherry red with no graying or browning.
- Buy cubes or whole roasts instead pre-cut stew meat for fresher beef.
- For whole cuts, look for firm, tender meat with no tears or holes.
- Check the use-by date and pick packages furthest from expiration.
- If possible, buy from a butcher counter instead of pre-packaged.
High-quality beef makes a big difference you can taste in each juicy bite of your finished kabobs.
Preparing the Beef for Tender Kabobs
The right prep is also key to end up with tender, tasty shish kabobs:
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Trim off excess fat and silverskin – This prevents flare-ups on the grill.
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Cut into 1-1.5 inch cubes – This size prevents meat drying out over the flame.
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Skewer the cubes tightly – Packing them close together helps the meat stay juicy.
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Marinate overnight – Letting the meat soak up flavorful marinade makes it ultra tender.
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Don’t overcook – Pull the kabobs off the grill when they’re just lightly charred but still pink inside.
Follow these steps and your beef will come out perfect, juicy, and full of flavor every single time.
Now Go Make Some Amazing Kabobs!
There you have it – everything you need to know to make incredible shish kabobs with the best beef. Top sirloin is the star player but don’t be afraid to experiment with other cuts. Pick high-quality, well-marbled beef and prep it right for tender, flavorful results.
The next time you fire up the grill, try sirloin or flank kabobs marinated in your favorite zesty sauce. Share them with your most discerning steak-loving friends and wait for the compliments to start rolling in. You’ll be the new neighborhood kabob champion!
The Best Meat for Shish Kabob
When it comes to the shish kabob meat, you have two choices. You can spend a bit more for the most tender and juicy steak bite. Or, you can grab a more affordable option that lends similar results. Let’s talk through those:
- Cuts That Cost More: Filet mignon and ribeye are two of the most tender cuts of beef, which is why they cost more. But if you can afford them, they’re the best way to get juicy, melt-in-your-mouth beef. Note: For example, my filet mignon recipe says that these more expensive cuts taste even better when they aren’t marinated. So, choose when you want to use it!
- Less expensive cuts: Top sirloin steak, which I use in this recipe, is a meat that will meet your needs without breaking the bank. It cooks very well over a fire (as long as you don’t cook it too much) and soaks up marinades very well.
Beef Shish Kabob Recipe Ingredients
- I use sirloin steak because it’s a good cut of meat that doesn’t cost a lot. Plus, it makes it taste great no matter how you cook it. However, if you’re interested in other steak choices, I have some notes on those below.
- Vegetables: A classic kabob mix is red onion, different colored bell peppers, and mushrooms. You can, however, use other vegetables that grill well, like summer squash or eggplant.
- The Best Shish Kabob Marinade: The marinade is what makes the kabobs taste so good! I make mine with garlic, soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, salt, and pepper. Use Tamari soy sauce and a gluten-free Worcestershire sauce if you can’t eat gluten. The brands I use are linked in the recipe card below!
Find the complete recipe with measurements in the recipe card below
BEEF SHISH KABOBS (with the best marinade) for the ultimate summer grilling recipe!
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