Cooking instructions for steak kabobs?

eggnewtoy

mariniating for 2 hours in vinegar based marinade, how long to cook for how long?  Thx!

Darby_Crenshaw

same instructions as for anything cooked direct really: toss them on when the grill is at temp, flip/turn when they no longer stick, flip/turn again as needed to sear all sides, and they'll be pretty much done.

if you want more well-done for some guests, just slide those to the side of the grid and they'll cook a bit more gently, longer.  still need to turn them every now and then so they don't turn to black ash.

there's no real "time" and temp for this stuff.  if you want more control, go lower, maybe 400 or a bit higher.  then you can do a bunch and move them around as needed to sear or to remove them from the direct fire.

have just a few and like them rarer? go higher, sear/flip/sear etc. and yank off when they look good but aren't too firm.

i don't really use a thermometer on kabobs, to be honest.

fljoemon

http://eggheadforum.com/discussion/1121759/beef-kabobs-are-easy

BigWader

did you cut the steak yourself or was it store made?  How big are the cubes of meat?  Can you bring them up to room temp before going to the grill?  Do you have a thermometer?

Generally you can cook steak kabobs to the doneness you like your steak - however, the only caveat I would add is if store made you no longer know how the cut pieces of meat were handled and may want to make sure the pieces are cooked a little more.

If you want to be totally safe you need to hit 160'F internal - but that is really overcooked for beef. 

Timing depends on your set up.  I would go raised direct at 400-500'F and that would probably take 8-10 minutes including time for a couple turns.

fishlessman

450 dome temp gives me a little charring which i want. any idea the cut, up here its traditional to use flap meat(newengland sirloin tip) which is better medium rare heading towards medium. other cuts i would shoot more medium rare. its pretty hard to zero in on a uniform cook, the pieces are all over the place size wise

Darby_Crenshaw

oh and PS: try the meat on one skewer, and veggies on others, cook by type.  we usually cook the veggies first and keep them under foil.  they will stay warm a long time