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What cut of beef for kabobs?

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Hi everyone. I'm making kabobs on the grill for a crowd (17). I'm doing the vegetables and meats on separate skewers. I'm using boneless chicken thighs and beef for the meats. Maybe I'll just put some onion pieces in between the meat pieces to give it a little extra flavor....I don't know. Anyway, I was wondering what cut of beef would be good? I don't want to use filet mignon for that many people. Maybe marinating a cheaper cut of meat would be better. If so, what marinade would you suggest? And what is a good cut of beef to use? I'll probably be using red peppers, green peppers, onions and mushrooms for the vegetables. Is there any other vegetables that would work well on the skewers?

Any and all suggestions will be appreciated.

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  1. If you are handy with a knife.....Whole Top Butt Sirloin could be had for 5-6 per pound....check out YouTube for a video on how to seam out the meat and trim the fat.

    1. I'd use sirloin and marinade and more types of veggies. I'd use sirloin chunks or ground sirloin or chuck from recipes like the two beef ones here: http://www.mysticpersia.com/recipes/b...

      There are lots of Greek, Arabic, Turkish variations online you can find.

      1. I like to use sirloin for kabobs. A teriyaki marinade always seems to go over well with a crowd. Alternate chunks of fresh pineapple and onion between the meat. Kind of old school, but always good. Also little cherry or sungold tomatoes would be a nice inclusion with your veggies.

        1. I agree with the others. Sirloin is our family pick for kebabs. Zucchini and squash are tasty when grilled.

          1. I usually use sirloin for kebabs.

            This recipe is great, and can be sized up or down. I've made it for a crowd before and it always goes over well: http://www.foodnetwork.com/recipes/em...