Marinated Beef Kabobs: The Perfect Summer Bbq Treat

Marinated beef kabobs are a delicious and easy meal to make for a summer barbecue. The key to a perfect beef kebab is a great homemade marinade. This can be made with a variety of ingredients, including Worcestershire sauce, balsamic vinegar, olive oil, garlic, and pepper. The beef should be marinated for at least one hour, or even overnight, to ensure the best flavour and texture. When it comes to the cut of beef, sirloin is a popular choice as it is economical, tasty, and can handle sitting in the marinade for up to six hours. If you're short on time, opt for a pricier, more tender cut, like New York strip. For a real treat, splurge on beef tenderloin, which only needs a quick 30-minute soak.

Choosing the right cut of beef

Tenderness:

The tenderness of the beef will impact the overall texture and eating experience of your kabobs. Look for cuts with good marbling, which are the little white flecks and lines of intramuscular fat within the meat. During cooking, this fat melts into the steak, adding juiciness and tenderness. The most tender cuts of beef typically come from the rib and loin areas, such as the tenderloin, short loin, and top sirloin.

Flavor:

The flavor of the beef is essential to creating delicious kabobs. Consider the natural flavor of the beef, which can vary depending on the diet of the cattle. Grass-fed beef tends to be leaner with less marbling, resulting in a milder flavor. On the other hand, grain-finished beef provides superior marbling and texture, enhancing the richness and juiciness of the meat.

Cooking Method:

The intended cooking method for your kabobs will influence the choice of beef cut. For grilling, cuts like flank steak, top sirloin, and tenderloin work best due to their ability to withstand high heat. If you're slow cooking or preparing a stew, cuts like brisket and short ribs are ideal as the long cooking time helps break down the tough connective tissues.

Cost:

Beef prices can vary significantly depending on the cut and availability. If you're working with a budget, consider using more economical cuts like sirloin steak, which can be cubed and marinated to enhance tenderness and flavor. This way, you can still create delicious kabobs without breaking the bank.

Preparation and Storage:

When choosing a cut of beef, consider the preparation and storage requirements. Some cuts, such as the bottom round roast, require specific cooking methods different from those used for steaks. Additionally, pay attention to the storage conditions and ask your butcher or farmer about the aging process to ensure maximum tenderness and flavor.

Remember, not all cuts of beef are created equal. By considering factors like tenderness, flavor, cooking method, cost, and preparation, you can choose the right cut of beef that will make your marinated beef kabobs a mouthwatering success!

Making the marinade

The marinade is the key to juicy and flavourful beef kabobs. The ingredients for the marinade are usually simple pantry staples. The marinade should include salt, acid, fat, and flavour. Here is a list of ingredients you can use for the marinade:

• Worcestershire sauce
• Soy sauce
• Olive oil
• Balsamic vinegar
• Lemon juice
• Dijon mustard
• Honey
• Garlic
• Black pepper
• Red pepper flakes
• Italian seasoning
• Garlic powder
• Onion powder
• Steak seasoning
• Dried thyme
• Dried oregano

Mix all the ingredients in a bowl and whisk them together. You can adjust the measurements of the ingredients as per your taste.

Once the marinade is ready, add the beef cubes to it and coat them well. You can use a plastic bag or a bowl for this step. Refrigerate the marinated beef for at least an hour or up to six hours. If you are in a hurry, you can marinate the beef for a minimum of 20 minutes.

You can also add the vegetables to the marinade or drizzle them with olive oil and season them with salt and pepper.

Marinating the beef

Preparing the Marinade:

The key to a good marinade is to include salt, acid, fat, and flavour. For your beef kabobs, you can make a simple marinade by whisking together ingredients like balsamic vinegar, Worcestershire sauce, olive oil, garlic, black pepper, and a hint of honey or mustard. Feel free to experiment with ingredients—you can swap the balsamic vinegar for apple cider vinegar or use soy sauce instead of Worcestershire sauce. You can also add a touch of sweetness with brown sugar or a splash of lemon juice for some tang.

Marination Time:

For the best flavour and texture, marinate your beef for at least one hour, and up to 24 hours if you're using tougher cuts like sirloin. If you're short on time, opt for a more tender and pricier cut, like New York strip, which only needs about an hour of marination. If money is no object, go for beef tenderloin, which will be delicious even with just a 30-minute soak in the marinade.

Beef Cuts for Kabobs:

Since kabobs involve marination, it's best to use slightly less expensive cuts like sirloin, which can handle a longer marination time. If you're using pricier and more tender cuts, reduce the marination time accordingly.

Assembling the Kabobs:

After your beef has marinated to perfection, it's time to assemble the kabobs! If you're using wooden skewers, remember to soak them in water for at least 30 minutes before threading on the beef and veggies. You can also assemble the kabobs ahead of time and refrigerate them overnight, letting them come to room temperature before grilling.

Grilling the Kabobs:

Preheat your grill to medium-high heat. Thread the marinated beef cubes and veggies of your choice onto the skewers, alternating as you like. Grill the kabobs for about 4 minutes on each side, brushing them with the reserved marinade halfway through. Continue grilling until you get nice grill marks and the beef is cooked to your desired doneness.

Tips for Perfect Kabobs:

• Cut your beef into even-sized cubes to ensure consistent cooking.
• Use wooden skewers for rarer beef in the middle, as they don't conduct heat like metal skewers.
• If you're making kabobs ahead of time, they can be refrigerated for up to 3 days.
• If you don't have a grill, you can bake the kabobs in the oven at 375 degrees Fahrenheit for 15-20 minutes or broil them for about 3 minutes per side.

Now you're ready to marinate your beef like a pro and create juicy, flavourful beef kabobs!

Threading the beef and vegetables onto the skewers

Cutting the Beef and Vegetables:

Before you begin threading, cut your beef into cubes of roughly 1-1.5 inches in size. You want the beef cubes to be a similar size to your vegetable pieces to ensure even cooking. For the vegetables, cut them into 1-inch pieces or chunks. You can use a variety of vegetables, such as bell peppers, onions, mushrooms, zucchini, and cherry tomatoes.

Preparing the Skewers:

If you are using wooden skewers, it is important to soak them in water for at least 20-30 minutes before grilling to prevent them from burning. Metal skewers can also be used, but keep in mind that they conduct heat, so they may affect the cooking of the meat. If you are using wooden skewers, double skewering your kabobs can help keep the meat and vegetables secure and prevent them from spinning when turning.

Threading the Skewers:

Now it's time to assemble your kabobs! There is no exact science to the order in which you thread the beef and vegetables, but here are a few guidelines to follow:

• Leave some space between the pieces: Don't pack the beef and vegetables too tightly together on the skewer. Threading them loosely will allow heat to circulate better and ensure more even cooking.
• Alternate the ingredients: You can thread the beef and vegetables in any order you like, but it's a good idea to separate the beef pieces with vegetables. Aim for about 2-4 pieces of beef per skewer, depending on their size.
• Ensure even cooking: Cut your vegetables to be roughly the same size as the beef cubes to encourage even cooking. You may also need to trim the veggies after threading to ensure they cook through properly.

Grilling the Kabobs:

Once your skewers are assembled, it's time to grill! Place the kabobs on a preheated grill over medium-high heat. Turn the kabobs every 2-3 minutes to ensure even cooking and grill marks. The total cooking time will depend on your desired doneness, but for medium-rare to medium, grill for about 8-10 minutes.

Remember to let the kabobs rest for a few minutes before serving to allow the juices to redistribute and keep the meat juicy. Enjoy your delicious, juicy, and flavorful marinated beef kabobs!

Cooking the kabobs

Kabobs are a fun and easy dish to make, especially during grilling season. The key to a perfect kabob is a great marinade, which will infuse flavour into the meat and tenderise it. You can use a variety of ingredients for the marinade, but it's important to include salt, acid, fat, and flavour.

For this recipe, we will be using a marinade made from balsamic vinegar, Worcestershire sauce, olive oil, garlic, black pepper, red pepper flakes, honey, and Dijon mustard. You can also add soy sauce for a savoury flavour with a hint of sweetness.

Once you have prepared the marinade, add it to a resealable plastic bag along with the beef cubes. Massage the bag gently to coat all the meat, and then refrigerate for at least one hour or up to six hours. If you are using wooden skewers, remember to soak them in water for at least 30 minutes.

After the meat has finished marinating, remove it from the refrigerator and let it sit for 30 minutes to bring it to room temperature. While the meat is resting, prepare your grill by preheating it to medium-high heat (400 to 450°F). You can also use a grill pan on the stove, but be sure to open a window and turn on the vent fan to avoid smoke.

Now it's time to assemble the kabobs! Thread the meat, mushrooms, onion, and peppers onto the skewers, alternating as you like. If you are using separate skewers for the meat and vegetables, aim for about 4-5 pieces of steak per skewer.

Place the kabobs on the preheated grill and cook uncovered for about four minutes, until grill marks form. Then, turn the kabobs and brush the grilled side with half of the reserved glaze. Continue grilling for another three to four minutes, until grill marks form on the bottom side. Turn the kabobs again and brush with the remaining glaze, grilling for about one more minute or until the desired degree of doneness is reached.

Let the kabobs rest for five minutes before serving. Sprinkle with chopped fresh parsley just before serving, if desired.

Enjoy your delicious and juicy marinated beef kabobs!

Frequently asked questions