Whatever is left over after your kebabs, you can repurpose for fajitas or stir-fry later in the week. Technique tip: Thread steak pieces onto the skewers leaving small spaces between them ...

But I've also turned out a great kebab that's only had half an hour to soak up the acidic and garlicky marinade. Technique tips: Whenever you're making kebabs, the key is to cut the meat and ...

Choosing a cut of steak really comes down to preference and availability. I used a New York strip for my kebabs because ... this recipe is begging for a marinade. Marinades help keep the meat ...

boneless steak, cut into 1” cubes (i.e. sirloin ... Brush on remaining marinade while grilling. Let kabobs rest for about 5 minutes before serving.

"The intense beefiness of skirt steak is most welcome, and this cut is surprisingly well-suited to kebabs. Slices of robust ... slices of skirt steak are marinated in soy sauce, cornstarch ...

In this grilled steak tip skewer recipe ... used to season the chicken in these kebabs from chef Chintan Pandya gives them a mild, warm heat. The yogurt marinade ensures that the chicken thighs ...

Enjoy these grilled steak and sausage kabobs all summer long. Tender steak and juicy sausage are complemented by sweet corn, ...