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Ingredients
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2 lb. beef sirloin or tri-tip
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onions
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mushrooms
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bell peppers
1 Food Prep
For making kabobs, most people opt for bamboo skewers. These are inexpensive and work well — but since they’re made of wood, they catch fire very easily. To prevent burning, soak your bamboo skewers in water for 1 hour prior to threading on the meat and vegetables.
- Start by cutting your beef into cubes or chunks 1 to 1½ inches squared. Do not go smaller than this, as your kabobs can easily overcook and dry out.
- Then, place your beef in a dish and apply your favorite marinade. A marinade with a good amount of oil is best to keep the meat moist and help the exterior caramelize and form a good crust.
- Meanwhile, cut your vegetables into chunks about the same size as your meat chunks — 1 to 1½ inches. You can also marinate the vegetables for additional flavor if you’d like, but make sure to use a separate container.
- After you’ve marinaded your ingredients for at least 1 hour, thread your meat and vegetables onto the soaked bamboo skewers, making sure not to pack them together.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets. Add Kingsford® BBQ Smoking Chunks or place a smoker tube filled with pellets onto the grill for extra smoke.
- Method: Two-Zone Method
- Temp: 400°F
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your beef kabobs directly over the coals on the hot side of the two-zone fire. Let them sear and get some good color, then rotate your skewers to brown the other side. If flare-ups occur or the sticks start to burn, move your skewers over to the cooler side of the grate.
- Once browned, move your skewers to the cooler side of the grate to finish cooking. Beef is safely cooked when it reaches an internal temperature of 145°F. Beef kabobs typically take about 7–8 minutes total cooking time, depending on the size of your beef chunks.
- Let your beef kabobs rest for 3 minutes and serve with the side dishes of your choice.
** Cooking times are approximate and based on a 1” steak, including sear time.
For safe meat preparation, reference the USDA website.
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