Instead of going with cut choices found in the case, talk with your butcher first.
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.
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.
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.
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 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.
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.