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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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How to Grill 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 fun to eat.

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For making kabobs, most people buy bamboo skewers at the grocery store. These are inexpensive and work well—but since they are made of wood, they will catch fire very easily. To prevent burning, soak them for an hour in water prior to threading on the meat and vegetables.


Start by cutting your beef into cubes or chunks 1 to 1½ inches squared. If the meat chunks are too small, then your kabobs can easily overcook and dry out. Place the meat in a dish and apply your favorite marinade. A marinade with a good amount of oil is preferred in order 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. Good choices for vegetables include onions, bell peppers, tomatoes, mushrooms, or even fruit like pineapple. You can marinate the vegetables for additional flavor if you like, but do so in a different container.


Thread the meat and vegetables onto the soaked bamboo skewers, making sure not to crowd the ingredients too much. The meat and vegetable pieces should be touching, but not too snugly. If they are packed too tightly, they may not cook through in some places. If they are too loose, you run the risk of overcooking and drying out the meat.


Set up your coals in a two-zone configuration. Keep all your hot coals on one side of your grill, leaving the other side empty. It’s a great way to sear the kabobs over high heat and keep a void space in case of flare-ups.


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 the skewer to brown the other side. If flare-ups occur or the sticks start to burn, move the skewers over to the cool side of the grill.


Once browned, move to the cool side to finish cooking. Beef reaches medium rare at 135°F. A digital, instant-read thermometer will really come in handy for indicating a temperature reading quickly. In general, beef kabobs take about seven to eight minutes total cooking time, depending on the size of the beef chunks.


Unlike larger cuts of meat, there is no need to let your beef kabobs rest. You can serve them immediately with the side dishes of your choice.

Cooking for 6 people


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

For safe meat preparation, reference the USDA website.

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