The simplicity of a good beef kabob

Kabobs (or kebabs) are a no-fail meal, especially when you’re using high quality Alberta Beef and complementary vegetables. The term shish kebab originated in Turkey and translates into ‘grilled meat on skewers.’

Beef for kabobs generally comes from tender cuts such as the sirloin, tenderloin or round cuts so the kabobs are both delicious and easy to skewer. You can either carve whole cuts into bite-sized pieces yourself or you can purchase pre-cut cubes at the store for the purpose of skewering. Be sure to look for packages with the most evenly sized pieces.

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.

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