Kebabs are similar to satays that are found in Asia. Beef kebabs originated in Turkey, and popularity moved to the Middle East. This is where the idea of cutting up large pieces of beef into small bite sized manageable pieces, and placing them onto a stick, so the meat can cook faster over an open fire came from. http://www.foodtimeline.org/foodmeats.html#kebabs

Any cut of beef may be used to make beef kebabs, but the best cut of beef to use for kebabs is the sirloin.http://consumer.certifiedangusbeef.com/cuts/Detail.aspx?ckey=163&cmkey=1 The sirloin is located on the back of the cow behind the short loin, above the tenderloin, and in front of the round.http://www.thenibble.com/reviews/main/meats/beef/glossary.asp This lean cut of beef is best for broiling and grilling, and best cooked to medium, medium rare.http://consumer.certifiedangusbeef.com/cuts/Detail.aspx?ckey=163&cmkey=1 http://www.moodymeats.com/beefcuts.html A sirloin is best when a marinade is used as a tenderizer, since it can be a little tough.http://www.themeatsource.com/topsirloinsteak.html

There are different types of beef kebabs can be made with either ground beef, or cubed sirloin steak. In different countries beef kebabs have different names, such as in Iran, beef kebabs are called chelo kebab, and in Turkey, the kofta kebab.http://www.chicagotribune.com/topic/la-fo-iranian-kebab,0,4500137.story?track=rss-topic gallery http://www.bbc.co.uk/food/recipes/database/turkishkoftakebabswi_71862.shtml The Iranian chelo kebab contains ingredients such as saffron and sumac (comes from a berry that grows on a shrub found in the Middle East).http://www.apinchof.com/sumac1114.htm http://www.chicagotribune.com/topic/la-fo-iranian-kebab,0,4500137.story?track=rss-topic gallery The Turkish kofta kebab contains ingredients such as natural yogurt and a hot spice like chili pepper flakes.http://www.bbc.co.uk/food/recipes/database/turkishkoftakebabswi_71862.shtml

• Barbecue or indoor grill
• Mixing bowls
• Whisk
• 1/4 cup soy saucehttp://www.epicurious.com/recipes/food/views/Sesame-Beef-and-Scallion-Kebabs-12725
• 2 garlic cloves, finely chopped
• 1 tablespoon Asian toasted sesame oil
• 1 teaspoon fresh ginger, finely chopped
• 1 1/2 tablespoons sugar
• 2 teaspoons wine vinegar, preferably red wine vinegar
• 2 teaspoons sesame seeds
• 2 teaspoons fresh rosemary, finely choppedhttp://www.free-gourmet-recipes.com/labarb5.shtml
• 1 teaspoon black pepper, or to taste
• Salt to tastehttp://www.recipetips.com/recipe-cards/t--2367/beef-kebabs-on-the-grill.asp
• 3/4 pound boneless shell steak or 1 pound lean beef tenderloin, cut into 1 inch cubes
• 5, 7 inch bamboo skewers
• 8 scallions, with the ends trimmed
• 1 large red onion, cut into quarters or eights
• 8 ounces button mushrooms
• 8 cherry tomatoes or 1 large whole tomato, cut into bite sized pieces
• 2 green bell peppers, cut into bite sized pieces

1. Soak the bamboo skewers in water for about 20 minutes before using.
2. Prepare the boneless shell steak or beef tenderloin and place in a mixing bowl, set aside until bamboo skewers are ready.
3. Add soy sauce, garlic, sesame oil, ginger, sugar, wine vinegar, sesame seeds, rosemary, black pepper, and salt to a different mixing bowl or a shallow dish. Mix everything together with a whisk. Set aside.
4. Prepare the scallions, red onion, button mushrooms, cherry tomatoes or a whole tomato, and green bell peppers.
5. Place the cubed beef, scallions, red onion, button mushrooms, tomatoes, and green bell peppers onto the skewers, alternating between each piece of food. Add the beef kebabs into the marinade and let sit for at least 30 minutes, turning once in awhile.
6. Preheat the barbecue or indoor grill and cook the beef kebabs for about 10 minutes.

1. If you are using wooden skewers, they have to be prepared. As the beef is marinating, soak the wooden bamboo skewers for at least half an hour in water. This will prevent the skewers for catching on fire and burning.http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Kebabs&fid=11328
2. Prepare the beef by cutting into bite sized pieces, about 1 to 2 inch cubes. This will help the beef cook faster, but stay tender and moist and cook at the same rate as any vegetable added onto the skewer.http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Kebabs&fid=11328
3. Cut the vegetables relatively the same size as the beef cubes. Then marinate using the same marinade as the beef in a separate mixing bowl for the same amount of time as the beef. Some vegetables may not need as long of a marinating time. Some of the denser vegetables may need to be blanched before marinating and cooking.http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Kebabs&fid=11328
4. If the beef kebabs are marinating for a short period of time such as under half an hour, all of the beef and vegetable ingredients may be place on a skewer and marinated together.http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Kebabs&fid=11328