It’s no mystery that kabobs are super fun to eat. I mean, who doesn’t love food on a stick?! But what makes these beef kabobs even better is that there isn’t just one right cut of beef to use.
That’s right. Beef kabobs can be made from steak, roast, stew meat or pretty much any cut of beef that can be cut down into bite sized pieces. Or… you can do what I did recently and buy kabob meat from Oak Barn Beef.
My friend, Hannah, started her business of selling Nebraska raised, dry-aged Oak Barn Beef last year. She offers a wide variety of beef cuts, including beef pre-cut for kabobs. The kabobs featured here are Oak Barn Beef kabobs, and they were delish!
I also ordered a tri-tip from Hannah. That was a cut I’d never cooked with before and was thoroughly impressed with how it turned out. So be on the lookout for that recipe coming soon!
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
1–2 pounds Kabob meat, cut as close to 1 inch by 1 inch as possible*
¼ cup olive oil
2 tablespoons white vinegar
1 tablespoon Tom’s Steak Rub, or your favorite seasoned salt
2 bell peppers, color of your choosing
8 ounces whole button mushrooms
If you have a set of fancy/handy metal skewers, you can skip this step. But if you are using bamboo skewers, soak them in water while the meat marinates and you prep.
Put your cut kabob meat in a bowl or container with a lid, or put it in a Ziploc bag. Grab a small mixing bowl, add the olive oil, vinegar and steak rub. Whisk it all together and pour it over the meat. Toss the meat in the marinade making sure each piece is evenly coated and throw it in the refrigerator for at least 2 hours, but no more than 4 hours.
Cut the tops off, and remove the seeds from the peppers and cut them into 1-inch squares. If you’ve got mushrooms that are larger than 1 inch across the top of the button, slice them in half. If they are roughly 1 inch or smaller, leave them.
Preheat the grill with medium-high heat while you do this next part.**
Take the meat out of the fridge and prepare to assemble. My preferred pattern is pepper, meat, mushroom, meat, pepper. But… you can stick (literally) that meat and veg on your skewer any old way you want and place them on a sheet pan.
Turn the grill down to medium, place the kabobs on the grill an inch to two inches apart, and cook for 5-7 minutes. Flip the kabobs and cook for another 5-7 minutes. Repeat until the meat is done to your liking – we like ours medium rare. Remove the kabobs, serve, and enjoy!
Whether you make your kabob meat from steak or roast, or purchase it from Oak Barn Beef or your local grocer, make sure to cut it pieces as evenly as possible.
Cooking times and temps are based on a gas grill and may vary depending on grill.