How To Cook Perfect Steak Kabobs

Tender, juicy pieces of steak skewered, seasoned and grilled to perfection.

Steak kabobs are my favorite way to barbecue steak in the summer. Kabobs cook quickly so you spend less time at the grill and more time enjoying your guests.

Here’s my tips on How To Cook Perfect Steak Kabobs:

– buy a great cut of meat. When you serve steak kabob style you don’t need as much meat per person so I like to splurge on a better quality steak. I buy the Prime Sirloin or Tenderloin Steaks at Costco which are tender and lean, and a better price than at the grocery store. Since your guests will be eating kabobs without a knife and fork, you don’t want stringy, tough to chew meat.

– don’t over cook it. You bought a great cut of meat, so serve it medium rare to medium. Kabobs cook quickly so don’t wander off and get distracted.

– have your grill piping hot. You want a nice char on the kabobs. It’s the caramelization on the steak that adds that great barbecue flavor. Be sure and start with a clean grill. You’ll know it’s time to turn the kabobs when they release easily from the grill.

– cut even size pieces so the kabobs cook at the same rate. Don’t add vegetables to your steak kabobs. If you want grilled vegetables, make a separate veggie kabob.

– season the steak kabobs well on all sides. It may seem like you’re adding too much seasoning but you’ll lose some on the grill and this is your only seasoning. I like to use lemon pepper, but if you don’t have that, use salt and lots of freshly ground black pepper. A simple seasoning lets the flavor of your great steak shine.

If you’re grilling away from home, steak kabobs are the perfect choice too. I’ll cube the beef, put it in a Ziploc bag and take it camping with us. Then when it’s meal time, all you have to do is put the meat on skewers, season it and it’s ready to cook.

I’m sharing this recipe as part of this month’s Progressive Eats. It’s a Kebab Fest or is it a Kabob Fest? More details about Progressive Eats and links to all the fabulous Kebab Fest recipes are at the bottom of this post.

How To Cook Perfect Steak Kabobs

Yield: 6 servings

Print Recipe

Ingredients:

• 2 lbs. top sirloin or tenderloin beef
• 1 – 2 tablespoons lemon pepper seasoning

Directions:

Preheat grill to high.

Cut beef into 1-inch cubes and season well with lemon pepper on all sides. Thread onto skewers.

Place kebabs on grill and cook turning occasionally, until browned on all sides, about 2 minutes per side.

Remove kebabs from grill and let rest for 5 minutes.

Here’s my tips on How To Cook Perfect Steak Kabobs:

– buy a great cut of meat. When you serve steak kabob style you don’t need as much meat per person so I like to splurge on a better quality steak. I buy the Prime Sirloin or Tenderloin Steaks at Costco which are tender and lean, and a better price than at the grocery store. Since your guests will be eating kabobs without a knife and fork, you don’t want stringy, tough to chew meat.

– don’t over cook it. You bought a great cut of meat, so serve it medium rare to medium. Kabobs cook quickly so don’t wander off and get distracted.

– have your grill piping hot. You want a nice char on the kabobs. It’s the caramelization on the steak that adds that great barbecue flavor. Be sure and start with a clean grill. If you started with a hot grill, you’ll know it’s time to turn the kabobs when they release easily from the grill.

– cut even size pieces so the kabobs cook at the same rate. Don’t add vegetables to your steak kabobs. If you want grilled vegetables, make a separate veggie kabob.

– season the steak kabobs well on all sides. If may seem like you’re adding too much seasoning but you’ll lose some on the grill and this is your only seasoning. I like to use lemon pepper, but if you don’t have that use salt and lots of freshly ground black pepper. A simple seasoning really lets the flavor of your great steak shine.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Kebab Fest and is hosted by Anshie Dhar who blogs at Spice Roots. Join us and make something unique and delicious!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Kebab Fest!

Progressive Eats Kebabs

• Galouti Kebab from Spice Roots
• Salad Kebabs from Miss in the Kitchen
• Hoisin Glazed Chicken Kebabs from Healthy Delicious
• Grilled Vegetable Shish Kebabs from Mother Would Know
• How to Cook Perfect Steak Kabobs from Barbara Bakes
• Salmon Kebabs from Stetted

Bread

• Naan – A Traditional Indian Flatbread from Creative Culinary

Side/Dip/Chutney

• Basmati Rice with Apples, Dried Cranberries & Almonds from The Heritage Cook
• Paneer Biryani with Cucumber Raita and Mint Chutney from The Wimpy Vegetarian

Drinks

• Bloody Beer w/ Antipasto Kebab garnish from girlichef

Desserts

• Strawberry-Rose Kulfi with Pistachios from Pastry Chef Online
• Fruit Kebabs with White Chocolate Mascarpone Dip from That Skinny Chick Can Bake