Kabob Components

There are so many ingredients that compliment beef kabobs.  You can use typical kabob vegetables like mushrooms, tomatoes, squash, potatoes and bell peppers.  Fresh corn on the cob, cut into 1-inch pieces, also works great on the grill, or be creative with fun fruits such as jicama, oranges, apples, plums and limes. 

Building Basics

When building your kabob, fill the skewer with uniform pieces.  Be sure to leave a little space between each piece, so that all the ingredients are evenly cooked.  If using bamboo skewers, soak them in water for at least 20 minutes before grilling to minimize scorching.

Kabobs that include tender fruits or vegetables will cook more quickly than the beef cubes, so they will need to be placed on their own skewer.  For potatoes or carrots, pre-cook them before skewering for two to three minutes in the microwave.  To make kabob cubes, cut the steak into 1 to 1½-inch pieces.  For ribbon kabobs, cut the beef against the grain in ¼-inch thick slices and thread them onto the skewers.

Cuts and Cooking

There are many cuts of beef that work perfect for kabobs.  Sirloin and tenderloin make great kabobs, as well as less tender cuts like the round tip or top round.  For these cuts, choose a tenderizing marinade that compliments the flavors of the ingredients.  Be sure that the beef it is at least 1-inch in thickness if you are making kabob cubes.  Kabobs should be grilled over medium, ash-covered coals.  Grill kabobs uncovered for about 8 to 10 minutes for medium rare to medium doneness and turn them occasionally

Create your own flavorful kabobs with your favorite ingredients or try this recipe to get you started - Steak Kabobs and Wild Rice with Mushrooms http://www.txbeef.org/recipe_book/kabobs/steak_kabobs_and_wild_rice_with_mushrooms.