Pack the leftovers in an airtight food container and pop it out of the refrigerator. Just make sure it has cooled before storing it so that no excess moisture is generated. Check out my favorite guide to the final meal prep container for airtight containers.
Just like on the grill, the beef skewers don’t need to be cooked for a long time in the oven. This is great because once you have your kebab ready, you can quickly get this meal and marinated ingredients.
I like to cook the kebabs at high temperatures of 450 degrees Celsius, which results in a total cooking time of about 15 minutes. I cook the kebabs at 450°F for the first 10 minutes and flip them over and leave the oven for the remaining 5 minutes or so. When the edges of vegetables start to char, you know they are done.
I use top beef lo steak for the best flavor, tenderness and macro. Top Sirloin is a good choice because it has less fat than other steaks like Ribeye or Filet and it still tastes great.
Here are the best beef for kebabs:
– Cowlo, from top to tip (we are using here)
– Tenderloin
– Peel off steak or flat iron (just cut into steaks thick enough)
The type of meat you want to avoid is that harder meats require longer marination and often require slower cooking, such as Tri Tip, thinner, leaner meats, such as side steak. For example, you need to learn other ways to marinate triple-point or cook side steaks (such as in my healthy beef and broccoli recipe).
