Steak options
sirloin steak It is the most economical cut for kebab. This is an all-purpose beef and would be a great choice. For the most tender option, you’ll want to choose A Filet mignon (Also known as Tenderloin). This is my personal favorite. They will be extra tender every time, even if you accidentally overcook them.
Other alternatives are New York sector And Rib eye. However, if you are using Ribeye, keep an eye out for any large bits of fat in the bite-sized cuts.
Grill replacement
While beef kebabs are traditionally grilled, you can also make kebab on the stove using a grill pan or heavy skillet. Just like a grill, it will heat the pan to a high temperature. Grill the kebabs in a pan over high heat until the meat is cooked to the desired level of doneness, turning every few minutes. Be careful not to crowd the pan.
Skewers
You can use 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 are using metal, be careful and always use tweezers or heat protection to handle it.
Internal maturity
Checking for doneness inside the meat is key to perfect grilling. Check out our complete guide on how to grill steak perfectly every time that gives you step-by-step instructions for a delicious grill every time. For medium rare, you’re looking for 130°F.
Make it a frozen meal
You can prepare a frozen meal of kabobs so they are ready quickly. Simply prepare the beef and freeze it in the marinade in a gallon-sized resealable plastic freezer bag. When you are ready to prepare the kebabs, remove the frozen bag from the refrigerator and place it on a plate in the refrigerator overnight to thaw.
Storage and reheating instructions
Fridge In an airtight container for up to four days after removing the meat from the sticks.
Reheating By placing the meat cubes in a frying pan with a teaspoon of butter over low to medium heat. Toss until desired temperature is reached.
More delicious kebabs…
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