Beef for Shish Kabobs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Any quality Steak Cuts work. Rib eye, Loin/NY Strip, Top Sirloin, Flat Iron Steak and if you have a trusted Butcher, First Cut Chuck Steaks can work cooked no more than Med/Rare. The Chuck steaks I have gotten the last few months have been very tender. Of course Tender Loin is the best choice but tends toward special occasions rather than Saturday's Supper around here. Stay away from any package labeled " For Kabobs " and any cut, London Broil, Rump Roast, etc. from the Round. Don't overlook Pork Tenderloin. The 3 pound 2-pack at around $3.50 per pound, take marinades well and cooked to 135-140, Medium, make outstanding Kabobs...JJ
 
Hi All I was thinking more of the beef kabobs..Tried tenderloin once awhile ago wasn't too happy with the results?

Was in my local supermarket today didn't see any top sirloin. Did see a lot of top rounds Would love to get some top sirloin cap, don't see it around any more. Got it once a Latin Market, it was soooo tender.

I can probably get top sirloin at Restaurant Depot, but them cuts are mighty big for just me and my wife.

Thanks Dan
 
 
Hi What dose top sirloin  come in, roast steaks?

Thanks Dan
Either way. TOP Sirloin Steaks are cut from a TOP sirloin Roast. But Sometimes you will find them simply labeled "Sirloin" and will likely be Bottom Sirloin which will be inferior. If you can find a butcher to cut it for your if you find something labeled "Top Sirloin Cap" you have hit the Holy Grail! Pay on your way out, and smile nicely but run out of the door giggling like a madman.

What you have found is the ultimate beef Kebab meat that they call Picanha in South America, and is cut in a certain way and put on special skewers. Let the interwebs fill you in on the rest.
 
 
Either way. TOP Sirloin Steaks are cut from a TOP sirloin Roast. But Sometimes you will find them simply labeled "Sirloin" and will likely be Bottom Sirloin which will be inferior. If you can find a butcher to cut it for your if you find something labeled "Top Sirloin Cap" you have hit the Holy Grail! Pay on your way out, and smile nicely but run out of the door giggling like a madman.

What you have found is the ultimate beef Kebab meat that they call Picanha in South America, and is cut in a certain way and put on special skewers. Let the interwebs fill you in on the rest.
Hi I had got some  top sirloin cap/picanha from a  Brazilian market so I know what your talking about.. I keep on looking at their weekly ads to see they have it again.. It was super tender..It would be excellent for kabobs.

I asked a butcher  about tri tip,he said I have some thing better top sirloin cap price 21.99 lb. Te Brazilian market it was 3.99lb

Thanks Dan
 
I did some skewers the other day. I had picked up some BL NY strips on the "managers special" at the grocery store a good while back. I brought them home and vac-packed then froze them. I took them out, thawed, cut them into large chunks for the skewers, then marinated with the vac sealer . They turned out med rare, tender, and withstood the time / heat needed for the squash, onion and mushrooms to cook. So, If you can get a good deal on a good thick steak can handle 5 or so min per side, then I wouldn't pass it up. Other than that, I agree with the sirloins..

-Pit
 
Last edited:
As the meat cutters explain it to me, Bottom Sirloin is Tri-Tip. The Top Sirloin Cap is actually part of the Tri tip. Until recently our steaks were marked Sirloin only in the case, but the box it came out of says Top Sirloin. Now, trying to appear a bit more up-scale the name on the pkg has changed to Top Sirloin.

What ever you do, don't deceive yourself into thinking that Sirloin Tip is the same as Sirloin (Top or Bottom). It is not ! It is a peice of round and has totally different cooking characteristics. Hot and fast as most do Kabobs is likely to result in being easier to eat the stick you put them on.
 
 
 
Either way. TOP Sirloin Steaks are cut from a TOP sirloin Roast. But Sometimes you will find them simply labeled "Sirloin" and will likely be Bottom Sirloin which will be inferior. If you can find a butcher to cut it for your if you find something labeled "Top Sirloin Cap" you have hit the Holy Grail! Pay on your way out, and smile nicely but run out of the door giggling like a madman.

What you have found is the ultimate beef Kebab meat that they call Picanha in South America, and is cut in a certain way and put on special skewers. Let the interwebs fill you in on the rest.
Hi I had got some  top sirloin cap/picanha from a  Brazilian market so I know what your talking about.. I keep on looking at their weekly ads to see they have it again.. It was super tender..It would be excellent for kabobs.

I asked a butcher  about tri tip,he said I have some thing better top sirloin cap price 21.99 lb. Te Brazilian market it was 3.99lb

Thanks Dan
Dan it was the same price a few weeks ago when I went.How about skirt steak from RD?

Richie
 
Hi Richie  I keep checking the weekly  the ads for Sebra Foods..Might just have to ride over there and see what the price is.

The 2 pieces that I did buy were very tender, on the grill

Not sure IF skirt steak would be good for my kabobs.. I like cubes for kabobs.

Thanks Dan
 
Skirt is over priced and is a tough cut. Works for Fajitas or stir fry because it is only eatable sliced into thin strips across the grain. Just a note: Not as pretty but if the kabobs are just for family, put only one item per skewer. All meat, all Mushrooms, all Peppers, Etc. This lets you cook each to perfection then just slide all on to a big platter and let folks select some of each...JJ


 
 The Kabobs  are only going to be for me and my wife.  If you put the meat/beef chunks on skewer with  the peppers n onions,shouldn't you get some flavor out the veggies on to the beef?

Thanks Dan
 
 The Kabobs  are only going to be for me and my wife.  If you put the meat/beef chunks on skewer with  the peppers n onions,shouldn't you get some flavor out the veggies on to the beef?
Thanks Dan

You don't get much in my opinion there a quick cook.
 
You don't get much in my opinion there a quick cook.
Yep...The meat will be Med/Rare, the veggies will be cooked on the edges but raw between the meat chunks. Separate skewers let you cook the veggies most of the way, then add the meat skewers. If you want Onion and Pepper flavor on the meat, Puree some with Olive Oil and some Soy Sauce, Wine or Beer and marinate the meat...JJ
 
Without quoting, I agree with the above methods of separate items on separate skewers. This is especially true when you add in seafood or corn on the cob, etc.. Doesn't make for the best presentation, but a better outcome. 

However, you can very well balance out good sized steak cubes, red onion, and mushrooms on a single skewer. Leaving some space and adding some oil to the veggies makes it all good.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky