Easy Marinated Beef Kabobs

Steak Options

Sirloin is the most economical cut for a kabob. This is your all-purpose beef and will be a great choice. For the most tender option possible, you will want to go with a Filet Mignon (also known as tenderloin). These are my personal favorite. They will be super tender every time, even if you accidentally overcook them.

Contents

Steak Options Grill Alternative Skewers Internal Doneness Make it a Freezer Meal Storage and Reheating Instructions

Other alternatives are the New York Strip and Ribeye. However, if you use Ribeye keep an eye out for any large chunks of fat in your bite-sized pieces.

Grill Alternative

While beef kabobs are traditionally grilled, you can also make kabobs on the stovetop using a grill pan or heavy skillet. Just like the grill, you’ll preheat the skillet to high heat. Pan grill the kabobs in high heat until the meat is cooked through to the desired level of doneness, rotating every few minutes. Be careful not to crowd the pan.

Skewers

You can use either metal or bamboo skewers. If you are going to use bamboo, make sure to soak them in water for at least 30 minutes before using. If you use metal, be cautious and always use tongs or heat protection to handle them.

Internal Doneness

Checking the internal doneness of your meat is key to perfect grilling. Check out our complete guide How to Grill Steak Perfectly Every Time that gives you detailed instructions for delicious grilling every time. For medium-rare, you are looking for 130 degrees Fahrenheit.

Make it a Freezer Meal

You can make a freezer meal of the kabobs so they will be ready on the fly. Simply prepare the beef and freeze it in the marinade in a gallon sized resealable plastic freezer bag. When you are ready to make the kabobs, remove the frozen bag from the freezer and place it on a plate in your refrigerator overnight until thawed.

Storage and Reheating Instructions

Refrigerate in an airtight container for up to four days after you have removed the meat from the sticks.

Reheat by putting the meat cubes in a skillet with 1 tsp butter over low-medium heat. Toss until they reach the desired temperature.

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