Steak Kabobs (with the BEST marinade!) - The Recipe Rebel (2024)

FAQs

What is the best cut of steak for kabobs? ›

Choose the Best Beef Cut 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.

I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice."

Beef tenderloin: My favorite cut for shish kabobs, as it stays tender without much work. It's not quite as robust in flavor as other cuts of meat, so I like to marinate it for a couple of hours in the fridge. The downside, though, is that it's fairly expensive, so feel free to substitute with a more economical cut.

The trick with top sirloin is to marinate it and allow the meat to absorb the marinade for up to 24 hours. Use an acidic based marinade that contains lemon juice or white vinegar; it will naturally tenderize the meat by breaking down the connective tissue.

Some of my favorites for kabobs are: bell peppers (any color), zucchini, yellow squash, mushrooms, onions (I like red onions, but yellow onions or shallots are great too), and tomatoes (smaller cherry or grape tomatoes). I've also tried grilled brussels sprouts on skewers and loved them!

The shish kabob (a western version) is served on the stick (great for appetizers!) and usually contain vegetables, kabab is just meat on a stick and the shwarma is plated meat taken off the spit, and served with pita bread.

Seasoning kebabs before cooking is essential. Rubs and spice blends are ideal for this, since they keep the exterior of the ingredients dry which is great for searing and color.

First and foremost, soak your skewers in water before using them. While 30 minutes is the minimum, it's best to plan ahead and soak your bamboo skewers overnight in water.

There won't be nearly enough time for fat to render and connective tissue to properly dissolve. Meat that is tough often becomes fairly rubbery when cooked quickly on a skewer.

Shish Kabob Sides and Salads

When serving shish kebabs, consider including sides like French fries or roast potatoes and salads to help complete a meal. Batata Harra (spicy Lebanese potatoes are a must). I've also included some salad recipes that will pair well with homemade kebabs.

Is ribeye steak good for kabobs? ›

Ingredients for Beef Kabobs

Steak: I recommend using either top sirloin or rib eye (more expensive) for best results. Peppers & Onion: I like to use sweet red bell peppers and red onion for my kabobs but regular onion and green/yellow/orange peppers will work great, too.

Tenderizing with a baking soda solution is faster than using a saltwater brine. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working.

A good kabab should be cut from the sirloin tip or top round, which have enough muscle integrity to allow it to stand up to a marinating process . As an added bonus, because there is a lot of top round and sirloin tip on a beef, kababs are often much less expensive than a piece of sirloin or tenderloin.

The best cut of beef for kebabs is definitely filet mignon. Other excellent beef options include Porterhouse, and if it looks good at the butcher or in the meat counter, also try a rib-eye. They all grill nicely and don't require a marinade to make them tender.

The tri-tip is an incredibly flavorful steak with a bold, beefy taste and tender texture. It has dense marbling – the white flecks of fat – that melt into the steak as it cooks.