Flavour Profile of Kabobs
Kabobs are essentially a way of grilling, so the flavour profile matches a grilling steak. However, being skewered alongside vegetables such as juicy red bell peppers, Vidalia onions, pineapple chunks, oyster mushrooms, white asparagus spears and in-season vine tomatoes can enhance flavours dramatically and make Alberta Beef kabobs a special treat for the whole family.
Cooking Beef Kabobs on the Grill
If you’re using bamboo skewers, it’s a good idea to soak them in water for at least half an hour to avoid burning them on the barbecue. To prepare the kabobs, first, make a marinade. Try a dry red wine with flavour-infused additions like honey, paprika, black pepper, and onion powder. Add cubed steak pieces to the marinade and place it in the fridge for a few hours. Remember to remove it and store at room temperature for at least a half hour before using the barbecue. Cut your vegetables into chunks and brush a light oil – canola is a great pick – on them.
Skewer the meat and chunks of vegetables, alternating meat and vegetables for a colourful effect. Place the pieces close together to keep them from turning during cooking or accidentally slipping off the skewer.
Get the grill hot (on high) and then place the kabobs directly over the flame. Keep the lid open and grill for about ten or 15 minutes, turning every few minutes.
For more cooking ideas, check out our Recipes page.
Back to Cuts of Beef