An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Beef Kabobs

Beef kabobs pair juicy chunks of marinated steak with vegetables for easy grilling and serving. These beef kabobs are easy to prep, easy to grill and most importantly, delicious.

Cooking for 6 people


  • 2 lb. beef sirloin or tri-tip
  • onions
  • mushrooms
  • 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

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.

For safe meat preparation, reference the USDA website.

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