I’m sure I don’t need to remind anyone it’s currently prime grilling season. Grilling beef can get pricey for those tender cuts we all crave. Enter the beef kabob.
My hero, Alton Brown, has a great recipe for beef kabobs. It was featured in the Good Eats episode Dis-Kabob-Ulated. The idea is to take cheaper cuts of meat, but to marinate them so that they aren’t tough and chewy.
Cut the beef into inch and a half cubes.
The marinade for this recipe does a great job of breaking down the tougher cuts of meat, perfect for a cheap cut on the grill. I combined all the ingredients in the food processor to help with introducing the oil to the vinegar.
Add the beef and marinade to a bag and let sit for at least 2 hours. The more time the marinade has to break down the beef, the better.
Skewer and grill to desired doneness. I took mine off once they hit 140 degrees.
You can use any skewers you’d like. I suggest you check out Dave’s post on skewers for a breakdown on our favorites here at Cook Until Epic.
Served on a bed of rice, with some grilled veggies – these kabobs are a great grilled meal.
Cook Until Epic 