Beef Kabobs
Beef Kabobs
Kabobs are a fun to eat and delicious meal. Use this simple Kabob recipe from the Beef Council to grill up classic kabobs that use Top Butt steaks. Top Butt steaks are a flavorful steak that are value priced compared to other cuts of meat. Cutting them into cubes will help keep them tender – there’s no need to use more expensive steak for this recipe. Do you have a favorite item to put on your kabob skewers that’s not listed here? Let us know what it is in the comments below!
- Author
- Lake Geneva Country Meats
- Prep Time
- 10 minutes
- Servings
- 4
Ingredients
- 1 lb Beef Top Butt Steak
- 8 oz Mushrooms
- 2 Bell Pepper (whatever color you prefer)
- 1 Red Onion (cut into 1″ pieces)
- 2 Tbsp Olive Oil (cut into 1″ pieces)
- LGCM Ultimate Steak & Roast Rub
- 8 Metal Skewers (or your own favorite beef seasoning)
Directions
- Cut beef steak into 1 – 1.25″ pieces. Put the beef, mushrooms, bell peppers, and onions into a bowl. Add olive oil and season generously with Steak and Roast Rub. Toss to coat.
- Alternately thread beef and vegetable pieces evenly onto eight 12 inch skewers, leaving small spaces between pieces.
- Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
- Remove from grill, let cool and enjoy!