Best Beef Cuts for Kebabs: A Quick BBQ Guide

The best beef for kebabs depends on the style you are making. Choose a tender steak cut for quick-grilled cubes, or ground beef with some fat for shaped kebabs. This guide covers BBQ favorites from shish kabobs to Pakistani tikka boti and seekh kebab.

For cubed kebabs and tikka boti

Top sirloin is a practical starting point for beef kabobs: it offers good flavor and works well cut into even cubes. Tenderloin is a more tender alternative, usually at a higher price. Tell the butcher you plan to grill quickly, and ask for pieces about 1 inch across.

For tikka boti, use your recipe’s marinade and explain the preparation to the butcher. Do not assume a pack labeled “stew meat” is suitable for quick grilling; ask which cut it contains. Even pieces help the skewers cook consistently.

For seekh kebab and other ground-beef skewers

Seekh kebab uses seasoned ground meat shaped around a skewer, rather than steak cubes. An 80/20 lean-to-fat blend is a common starting point for beef seekh kebab. Ask about the available ground beef and follow your recipe’s guidance for grinding, mixing and chilling.

Recipe packets take the guesswork out of BBQ

Halal Mart carries BBQ and kebab recipe packets and seasoning mixes from Shan, National, Laziza, Sadaf and Ziyad. Ask our team which available mix suits your beef dish. Follow the packet’s meat quantity, added ingredients and marinating directions; blends differ, so check before adding extra salt or spices.

What to ask your butcher in Oklahoma City

For cubed skewers, try: “I’m making beef kabobs. Which tender cut is available, and can you cut it into even 1-inch pieces?” For seekh kebab, ask: “What ground beef do you recommend for my recipe?”

At Halal Mart, choose from our Zabiha Halal beef selection and discuss the preparation at the counter. Custom cutting is included at no extra charge. Visit 5115 N Portland Avenue, Oklahoma City, or call (405) 948-0908 about availability.

Use a food thermometer: cook ground-beef kebabs to 160°F; whole-cut beef to at least 145°F, followed by a 3-minute rest. Follow any package instructions.

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