Best Beef Cut for Kabobs

Best Beef Cut to use for Kabobs

   One of the most tender and flavorful cuts of beef for the price is the beef tri tip. This is my first choice when it come to making beef kabobs. The Tri tip is a cut from the sirloin primal or hip of beef. Look for tri tip steaks that are USDA choice grade or higher with a good amount of marbling. Remove all or mostly all of the outside layer of fat, your butcher will probably do this for you if you ask. Slice across the grain into 1 1/2 inch steaks and then cut into 1 1/2 inch cubes. If you are using USDA Choice or higher grade beef you don't need to marinate the beef  it should be tender enough. If you are using USDA Select grade or lower you may marinade for 8 hours up to 48 hours.

  If you are going to skewer your meat with vegetables make sure that your veggie pieces are large and thick enough so that they will cook in about the same time as the beef. Also, don't forget that when using wooden skewers to soak them in water for several hours first so they won't burn.

Beef Tri Tip Steak Trimmed of outer fat

Beef kabobs or kebabs should be grilled on a preheated grill on a medium setting for 15-20 minutes turning every few minutes.