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

FAQs

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

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.

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.

Juice in two lemons and add 1 cup each of olive oil and red wine. Marinate the meat. Add the seasoned meat and use your hands to work the marinade into the meat. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours, or overnight for a tougher cut of steak).

Onions: You really can't go wrong here. Use yellow, red or white – whatever you like best! For the kabob, cut the onion into 4 pieces and again in half so the pieces come out triangular. Bell Peppers: Use red, yellow and green – the more color the better!

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

"Top sirloin steaks are a great option to have something lean but also tender and flavorful for your beef kabobs." Dommen also mentions another cut from the sirloin to consider for your barbecue. "The cut is what Brazilians call the picanha," he said.

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.

Without the help of baking soda, proteins in meat are attracted to one another and squeeze out juices as the meat cooks. Baking soda transforms the meat, making it more tender and more moist.

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!

What onions do chefs use? ›

Yellow Onions: The general cooking onion. Usually relatively cheap and plentiful, they're the go-to onion when cooks get cooking. The flavour is strong but mild, with an onion flavour that isn't overpowering. They often have a bit of sweetness to them, they caramelize nicely and they hold up well when cooked.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Most vegan kabobs contain vegetables, mushrooms, marinated tofu, tempeh and of course bamboo skewers. What is a good meat substitute for kebabs? Try marinated tofu or tempeh!

My personal favorite of this genre are grilled steak kebobs. Most recipes direct you to buy well marbled, very tender cuts of beef like New York Strip and tenderloin.

Don't confuse kababs with stew meat.

They are typically cut into 1-inch pieces, and they will taste like shoe leather if cooked on your grill. Good kababs come from the top round or sirloin tip, and they should be larger cubes, about 1 ½ inches.