Steak option
Sirloin The most profitable cut for a kebab. This is your all-purpose beef and will be a great choice. For the most tender option possible, you'll want to go with a Fille Minone (also known as Tenderloin) These are my personal favorites. They will be super tender every time, even if you accidentally overcook them.
Other options are: The New York Strip And Ribeye. However, if you use ribeye, watch out for any large chunks of fat in your bite-sized pieces.
Grill option
Although beef kabobs are traditionally grilled, you can make kabobs on the stovetop using a grill pan or heavy skillet. As with the grill, you'll heat the skillet to high heat. Pan grill the kabobs over high heat until the meat is cooked to desired level of doneness, turning every few minutes. Be careful not to overcrowd the pan.
Skewers
You can use either metal or bamboo skewers. If you are going to use bamboo, be sure to soak it in water for at least 30 minutes before use. If you use metal, be careful and always use tweezers or heat protection.
internal donation
Checking the internal doneness of your meat is key to perfect grilling. Check out our complete guide How to grill steak perfectly every time It gives you detailed instructions for delicious grilling every time. For medium-rare, you're looking for 130 degrees Fahrenheit.
Make it a freezer meal
You can make a freezer meal of kabobs so they're ready to fly. Simply prepare the beef and freeze the marinade in a gallon-sized resealable plastic freezer bag. When you're ready to make the kabobs, remove the frozen bag from the freezer and place it on a plate in your refrigerator until it thaws.
Storage and reheating instructions
Keep in fridge Store in an airtight container for up to four days after you remove the meat from the sticks.
Reheat Place the meat cubes in a skillet with 1 teaspoon of butter over low-medium heat. Toss until they reach desired temperature.
More delicious kabobs…
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