7 Tips & Recipes for Grilling The Perfect Kabob

Beef kabobs are a winning pick for your next backyard grill out. Quick and easy to make and extremely versatile with nearly infinite ingredient variations, kabobs are sure to delight guests of all ages. Seriously, who doesn’t love eating beef on a stick?! However, without basic grilling or skewering know-how, even the best-intended efforts can turn out dry or lackluster.  Kick up your kabob grilling game with these seven tips, along with recipe suggestions, that produce consistently delicious results.

1. Choose the Best Beef Cut for Kabobs

 

After years of trial and error, I’ve found that the various cuts of Sirloin are the best for kabobs. Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet – plus, it’s budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

2. To Marinate Or Not

Sirloin doesn’t require marinade to break down muscle fibers for tenderness. But, if you’d like to impart a distinctive flavor, pour a marinade (bottled brands are fine) on your beef cubes for about 15 to 45 minutes prior to grilling (discard marinade after use). Or, keep life super simple and let the beef flavor shine through with just a little sprinkling of salt and pepper or a steak seasoning. Pro tip: For food safety reasons, always marinate in the refrigerator. Never marinate at room temperature or outdoors when grilling

3. Co-mingle Consistently

 

Allowing beef and produce to co-exist on the same skewer is perfectly fine, and it also looks beautiful. Keep beef chunks, and similar-density vegetables and fruits cut into approximate 3/4-inch to 1 1/2-inch pieces for even cooking. For example, beef, onions, squash, or pineapple chunks would be paired well on the same skewer, as they can all handle the same heat and cooking time.

4. Separate Strategically

 

If you have distinctly smaller or larger ingredients or produce that is extremely delicate (like tomatoes), these should be skewered separately and removed from the heat earlier. Hearty ingredients like raw potatoes or chunks of corn-on-the-cob can be partially cooked prior to grilling and placed on their own individual skewers or threaded alongside the beef.

5. Give Space

Human nature directs us to cram all we can fit onto a single skewer. But, by leaving a small amount of space between each ingredient (1/4-inch), heat can better circulate and cook food evenly.

6. How Hot, How Long

 

Create a skewering station and ask guests to each bring a bowl full of their favorite produce prepped into bite-sized pieces.  You can also provide popular veggies such as mushrooms, colorful peppers, squash, tomatoes, and onions or experiment with Romaine lettuce, asparagus, brussels sprouts and more! Fruits that hold up well on the grill include pineapple, citrus with skin on and stone fruits – grapes and watermelon are good too!

7. Make It A Party

 

Create a skewering station and ask guests to each bring a bowl full of their favorite produce prepped into bite-sized pieces.  You can also provide popular veggies such as mushrooms, colorful peppers, squash, tomatoes, and onions or experiment with Romaine lettuce, asparagus, brussels sprouts and more! Fruits that hold up well on the grill include pineapple, citrus with skin on and stone fruits – grapes and watermelon are good too!

Ready to get grilling? Here are some kabob ideas to get you started:

Classic Beef Kabobs

 

My mama said “classics” are the best and she is always right.  These juicy hunks of steak skewer up perfectly with colorful bell peppers and mushrooms, time and time again!  Yogurt feta dipping sauce adds a tangy twist on tradition.

Hoisin-Marinated Beef Skewers with Peanut Dipping Sauce

 

Tangy-sweet peanut sauce sauce infuses these not-so-basic beef kabobs with Far East flair. Crisp, cool salsa made with cucumber adds a refreshing touch.

Citrus Marinated Beef Kabobs

 

A quick soak in zesty juice gives these meaty Top Sirloin chunks a bright, vibrant vibe. Thread your favorite fresh fruit on the skewers to enhance the savory-sweet matchup.

Onion Lovers Steak Kabobs

 

Chop big chunks of your favorite onions, from red and white to scallions and shallots, and skewer alternating alongside beef. A sprinkle of blue cheese straight off the grates give these meaty kabobs an even bolder, richer bite.

Spicy Portuguese Beef Steak Kabobs

 

Get in touch with your inner “gaucho” by grilling up these South American inspired skewers of juicy sirloin steak and red bell peppers.

Moroccan Style Kabobs with Spiced Bulgur

Get a taste of Morocco with these globally-inspired kabobs.

Fig-Balsamic Glazed Beef Kabobs

Add a sweet and savory touch to your kabobs with a delicious fig-balsamic glaze.

 

What are your favorite kabob combinations? Tell us in the comments below.

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