Beef Kabobs

Beef Kabobs

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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…

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!

Ingredients

Prep Time

10 min

Total Time

25 min

Yield

Makes 4 servings
  • 1 lb Beef Top Butt Steak
  • 8 oz Mushrooms
  • 2 Bell Pepper ( whatever color you prefer, cut into 1" pieces)
  • 1 Red Onion ( cut into 1" pieces)
  • 2 Tbsp Olive Oil
  • LGCM Ultimate Steak & Roast Rub ( or your own favorite beef seasoning)
  • 8 Metal Skewers ( or wood, if using wood soak in water before using)

Directions

  • 1

    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.

  • 2

    Alternately thread beef and vegetable pieces evenly onto eight 12 inch skewers, leaving small spaces between pieces.

  • 3

    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.

  • 4

    Remove from grill, let cool and enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Amber Ale

Amber Ale

A great middle ground style of beer, Amber ales have moderate hops and moderate malt.


Pairs great with:

  • Anything hot off the grill, light cheeses

Syrah

Syrah

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!


Top Regions:

  • Rhone, France
  • South Australia
  • Columbia Valley, Washington

Pairs great with:

  • Syrah is the perfect pairing for stews, lamb, and smoked meats
 

Reviews

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