Although eating steak off a stick feels almost primal, it is also one of the hippest ways to eat steak these days. Served up with this seasons ethnic-flavoured condiments, steak kabobs are part of the cool street-food scene. Kids love them – they’re fun to eat!
Here’s how to do it:
i. Buy a Top Sirloin Cap Grilling Steak – Top Sirloin Cap Grilling Steak has great beef flavour and comes fully trimmed. Get steaks that are at least ½-inch thick. Strip Loin Grilling Steak is a also a good option for cutting into kabob cubes.
ii. Cut Steaks into cubes – it’s pretty easy to do – just cut your steak like you would a pan of brownies, keeping the cube size to about 1-inch square is ideal.
Here is an easy dine-in option that features your favourite take-out flavours. Make with Beef Kabob Cubes or your favourite Grilling Steak: Top Sirloin, Tenderloin, T-bone, Porterhouse, Rib, Rib Eye, Strip Loin, Wing or Tri-tip.
iii. Season cubes all over with a dry rub or coarse salt and pepper OR season by marinating for 15 minutes or 60 minutes at the MOST. Toss out any marinade that comes in contact with raw meat.
iv. Thread onto skewers –using metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Cook turning 4-5 minutes both sides over medium-high heat.
Tips for Best Kabobs:
- Since veggies and meat have different cooking times, don’t mix the two on the same skewers – make your skewers ‘all meat’ and ‘all veg’ for cooking. Serve them paired up so folks get their meat and veggies together.
- Don’t cram your cubes together as you thread them onto the sticks – if cubes are together too tightly, the meat doesn’t cook as quickly or evenly.
- The pieces of meat on the end of each kabob will cook the quickest, so to avoid overcooking the ends, buffer the cooking by threading on an onion wedge in front of the kabob pieces on either end of the stick.
Looking for a great kabob recipe? Try one from our recipes.