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!
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!
Get more great recipes at lakegenevacountrymeats.com
Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
- Rhone, France
- South Australia
- Columbia Valley, Washington
Pairs great with:
- Syrah is the perfect pairing for stews, lamb, and smoked meats