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What cut of beef for kabobs?

sw33t Aug 19, 2013 04:25 PM

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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    fourunder RE: sw33t Aug 19, 2013 04:32 PM

    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. mcf RE: sw33t Aug 19, 2013 04:33 PM

      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. j
        justalex RE: sw33t Aug 19, 2013 04:39 PM

        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. h
          Hobbert RE: sw33t Aug 19, 2013 04:46 PM

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

          1. juliejulez RE: sw33t Aug 19, 2013 05:23 PM

            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...

            1. s
              sw33t RE: sw33t Aug 19, 2013 06:24 PM

              Thanks so much everyone. These are great suggestions. I was thinking of sirloin but I wasn't sure.

              1. Bada Bing RE: sw33t Aug 19, 2013 06:34 PM

                I vote Top Sirloin chunks.

                1. girloftheworld RE: sw33t Aug 19, 2013 06:51 PM

                  sirloin strip with mushrooms and new potatos

                  1. j
                    joonjoon RE: sw33t Aug 20, 2013 11:35 AM

                    Best cut for the money is sirloin IMO.

                    1. c
                      CDouglas RE: sw33t Aug 20, 2013 11:50 AM

                      For economic reasons along with the best taste you should go with kofte kebabs. This is ground meat and flavorings molded around flat skewers and grilled. Both minced lamb and 80/20 chuck are tremendous. Great recipe here:

                      1 Reply
                      1. re: CDouglas
                        Vinnie Vidimangi RE: CDouglas Aug 20, 2013 07:13 PM

                        Agree with CDouglas. What I see in kofte kebob is a 50-50 mix of lamb and beef. And don't get lean!

                      2. c
                        cstr RE: sw33t Aug 20, 2013 11:51 AM

                        Flap Meat makes for excellent kabobs.

                        1. h
                          Harters RE: sw33t Aug 20, 2013 01:35 PM

                          I've never made beef kebabs (always lamb or, occasionally, pork). But if I was to make them, then I'd use sirloin.

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