Grilling season is almost upon us and I am stoked! These kebabs are my favorite. The meat is so tender and juicy, with such a great flavor. These skewers are always devoured! The secret is in the soda. It works wonders on that meat. The combination of carbonation and sugar works together to tenderize the meat to a melt in your mouth level of deliciousness that is just unparalleled.
I always use (and highly recommend) choice grade beef. In my area it costs $1-$2 more per pound, but it is money well spent. There are three different grades of beef: select, choice, and prime. You’ve probably heard of prime grade beef, but you may not be as familiar with select and choice. Select is your cheapest grade of beef. Even within the grade there is a difference between the lower end and the higher end. Some discount stores sell only the lowest levels of select grade. And trust me, that’s not going to make a great steak or kebab. Buying at least choice grade makes all the difference between a tasteless chewy piece of beef and melt-in-your-mouth deliciousness.
You can make a straight meat kebab, but I love adding vegetables onto the skewer to make it a complete meal. Drizzle the veggies with a little olive oil and season them with salt and pepper before adding them onto the skewer. I list several different options in the recipe itself, but you can suit it to your personal preferences.
Can I make kabobs without a grill?
While kabobs are traditionally grilled, you can also make kabobs on the stovetop using a grill pan or heavy skillet. Just like the grill, you’ll preheat the skillet to high heat. Pan grill the kabobs in high heat until the meat is cooked through to the desired level of doneness, rotating every few minutes. Be careful not to crowd the pan.
Make ahead instructions:
You can make a freezer meal of the kabobs so they will be ready on the fly. Simply prepare the beef and freeze it in the marinade in a gallon sized resealable plastic freezer bag. When you are ready to make the kabobs, remove the frozen bag from the freezer and place it on a plate in your refrigerator until thawed.
We have tried many, many recipes for the tougher cuts of steak and have been disappointed but I think using Dr. Pepper is key to breaking down the tough fibers of the not as tender cuts (we used sirloin). I could tell a difference even from when I sliced the sirloin into chunks for kabobs and put in the marinade to a couple hours later when I was sliding on the kabob sticks that it was much, much more tender. It was amazing when grilled! I have this recipe saved in my favorites now! Thank you!
I am going to try this sounds great thanks