Picking The Best Steak For Kabobs
During the summer months, my family spends a lot of time outside cooking on the grill. As a matter of fact, we use the grill more than we use the stove in our kitchen. Using the grill certainly allows you the ability to beat the heat in the kitchen, even if it means facing humidity outside. The effort is certainly worth your time. You might ask, what is the best thing to grill during this splendid time of year?
There are a few things that I like to grill the most, and one of those things is steak kabobs. While this dish seems easy to make at a glance, it can be messed up without a doubt. Making steak kabobs the right way starts out with making the right choices of which steak you should use.
There are several steak options that fit the bill for making beef kabobs, and not all of the options are extremely expensive. If you are looking to make steak kabobs on a budget, you do not need to fret. The right option is out there. What steaks should you use? What beef cut to get? Well, here is a closer look at what is the best steak for shish kabobs.
What You Will Need to Cook Steak Kabob
Your first inclination when it comes to kabob skewers is to lean toward the wooden, disposable models. This option is great if you plan on making a lot of kabobs at once. It also affords you the opportunity to focus on keeping portion sizes intact.
However, for the sake of saving the ecosystem from experiencing more trash in a dump site, going with metal skewers is a great idea. Most of these skewers are relatively inexpensive, and they can be reused again and again. They only require a little cleaning after each use. At the same time, you can purchase as many of them and in any size that you need them to meet your routine grilling needs.
You might be one of those people who are guilty of letting your grilling grates build up with each use. Sure, this idea sounds about as good as letting a cast iron pan season itself over time. Unfortunately, it can mean risking the invitation of foodborne diseases.
Therefore, you need to clean your grate after each use. If you would rather not have to focus on the time it takes to perform this meticulous cleaning process, you can always cover the grate with tin foil before each use. Regardless of which option you pick, you need to make sure the landing pad for your food on the grill has been well-oiled with oil that has a higher smoke point.
Step by Step Instructions To Cooking Steak Kabobs
There are a few steps you need to take when looking for the right steak for your kabobs. First, you need to consider the flavor profile you are going for with this kabob. Certain steaks hold onto and impart different flavors with ease. Here are some steps for this process:
Choose Your Steak
Instead of going with cut choices found in the case, talk with your butcher first. Relay the flavor profile you seek to the butcher; be sure also to mention preferred textures. Look for steaks that have a great deal of marbling and avoid any steaks that have large chunks of fat that cannot easily be trimmed away.
Have Your Steak Cut
Ask the butcher to cut the steaks into one inch into 1-inch cubes, or you can opt to save a few cents for this extra step by doing it at home. Having uniformly cut steaks will make certain they marinade and cook evenly. Speaking of marinades, take the time to consider spices and liquids to marinade your steaks in for the sake of complimenting that flavor profile for which you are aiming. Allow your steak to marinade in this mixture for at least four hours, but the longer it sits in the juice, the better. Additionally, give the meat a good rub down inside of the marinade every few hours.
Here’s a cool tutorial on pork kebobs in a Spanish marinade, check it out!
Use A Skewer
Permit the steak time to drain from the marinade for a few minutes before putting it on the skewer, but do not throw the marinade away as it can be brushed onto the meat during the grilling process later. To get great flavor you can also just use some black or red pepper, garlic powder, anything to your taste. If you are using wooden skewers, now would be a good time to soak them in some water. Alternatively, if you are using metal skewers, you might consider giving them a short soak in some oil that has some herbs or spices, like rosemary or garlic, already blended into the mix. These steps will make putting the food on the skewer just as easy as taking it off.
Prep Your Grill Grate
Take the time to prep your grill grate. If you have not cleaned it to this point, now would be a great idea. As mentioned previously, you can always cover it with foil. If this second option is the path you decide to take, and then make sure you poke some holes through the foil using a fork for the sake of allowing heat to pass through the foil easier and more evenly. Once the grill grates are ready to go, you should focus on taking that oil you might have made earlier, or if you are using wooden skewers, you can just take some oil from a bottle without seasonings, and apply it evenly and lightly to the prepped grill grate. Do not put down too much oil for the sake of avoiding fire.
Now comes the time to heat your grill up. Regardless of whether or not you decide to use gas or charcoal, you need to make certain you create two grilling zones. One zone needs to be hotter than the other. This step grants you the possibility of switching around the kabobs easily from one heat zone to another. It acknowledges the chance to cook the meat evenly and slowly. A slow cook is the best idea here.
Load Up The Grill With Kabobs
Load up the grill with your kabobs. Take the time to space them out evenly for the sake of making sure they are cooked off at the same time. Do not overload the grill with too many kabobs at once. If you are grilling for a large crowd, you will have to grill these kabobs in shifts. Make sure to use those heating zones with care as leaving kabobs on the hotter side for too long will burn the vegetables or fruit long before the steak is finished. Now is the time to also decide on the level of rarity you want in your steak. Shorter cook times will obviously lead to more pink being left in the steak.
Allow Your Steak To Rest
This step is perhaps the most important: allow your steak a chance to rest. Even with being a part of kabobs, you need to let the steak rest for at least three minutes, so it carry-over cooks long enough to impart the most flavors.
These steps are crucial to making certain you have the chance to make the best kabobs. Your kabob meat will be full of flavor and will compliment almost any vegetable and fruit choice with ease. Add some red bell pepper, serve with soy sauce. For example, here we have a simple tutorial on how to cook vegetables on the grill! Ultimately, the goal here is to take your time. The more care you place into prepping the kabobs and handling them on the grill, the better they will taste. After all, the end goal is to make all of the flavors melt together in your mouth. This dish will be a highlight of backyard barbecues.
I hope you enjoyed this article. If you have any commentary to share, please do so below. I look forward to hearing your feedback. Should you have taken an interest in this article, please also share it with others so that they can make the best steak kabobs, too!
Frequently Asked Questions
What is the best meat for kabobs?
Use good quality beef. Sirloin is a good cut to consider.
How long do you cook kabobs on the grill with closed heat?
Use one-inch pieces of meat. Cover and grill kabobs 4 to 6 inches from medium heat for 15 to 18 minutes while turning the kabobs. If you reach desired doneness more quickly, take the kabobs off the heat.
How long do you cook kabobs on the grill with open heat?
Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open because we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness.
How long do you cook chicken kabobs on a gas grill?
Put the kabobs on the grill over medium heat. Cover the grill and cook for 10 to 15 minutes, turning the kabobs 2 or 3 times until the chicken is no longer pink in the center.