Preferably filet-- tender, tender, tender! Second choice would be a good quality Top Sirloin, but don't over cook.

Which kind of kebobs? The minced logs or the skewers? For skewers, I prefer something that's less likely to fall apart and fall off.

Too lazy to skewer. I just marinate chunks of chicken, mushrooms, onions, zucchini and bell peppers for a few hours and toss them in a "grill basket" on the grill. We're going camping this weekend and I want to try it with beef.

Yes, tender cuts of beef. Steak beef.

It's simple for me. Good beef is $10 to $15 a lb. I use London Broil. $1.99 a lb. Sous vide at 129F for 36 hours, then quick kebob on grill. No less tender.

dcarch

Oh! Tossed in a grill basket could be anything that suits your taste. The vegetables will probably take longer to cook than the beef if you choose something very tender. Also, since you're going to marinate, there's no point in using top quality steak. If you were going to skewer, I'd say sirloin or tritip. That might also be a good idea if you're marinating and just throwing in the basket with the veg.

Ann T, those look amazing. My favorite part of a kabob is always the onion, though.

I usually use sirloin, because the flavor is good and it's tender enough when marinated, although in a pinch I've even been known to use chuck. I'm not a fan of tenderloin, I find it too soft and rather bland, but marinating makes it better if the cost is not an issue.

Annie

I usually use shell or also called NYstrip. Par boiling is a good idea for certain veg. With beef i use only onion and pre-roasted/skinned red bell pepper. sometimes halved new potatoes, par-boiled. I find it difficult to get kabobs to cook evenly. I do all the other veggies on separate skewers for the possible vegetarians. And like to do some shrimp for a mixed grill. And use two skewers per bob. Makes it easier to turn. A piece of fruit like a cut plum (soaked in honey and balsamic) and a lemon slice is good with shrimp.

Good idea to put less on each one and just make more rather than try and fight big floppy overloaded ones. And soak wooden ones in a tray of water for a while, like a few hours, to help keep them from burning.

In New England, especially the Boston area, we use a nice piece of Flap, Sirloin Flap, otherwise known as Steak Tips in Boston... it comes as one piece strips (actually, some places you can buy it whole and then cut into the long srips and go from there, leave as strips or cut 3 triangular tips, good size,) that you then cut into triangular shaped tips.. you can leave the strips whole but there is a thicker end and a thinner end... best to make tips out of them

They are great and need to be cooked no more than than medium rare.... there is barely any fat, and yet there is a certain tenderness and they have a good chew. Very, very tasty. And they usually marinated in some sort of sauce... although it isn't necessary and if you do choose to do this it is to add a flavor, whatever, BBQ, teriyaki, etc. but also because it just makes it easier than having to brush each tip with your choice of sauce as it grills

1. There is the Sirloin Tip from Flap.

They don't look as long as they are in this pic.. but you should be able to get 3 tips out of each strip.... use for kabobs....we don't bother with skewers or making kabobs.... we eat these all the time. It took me over 2 years to find this in Florida.

And it amazes me that it is so unknown and under utilized down here.. they can grill year round here.... they are really good eats