Alternatively, opt for premium cuts such as filet mignon, ribeye steak, beef tenderloin, or New York Strip for special occasions. These high-end cuts naturally offer rich flavor and tender texture, but marinating them can further tenderize the meat. Regardless of the choice, I always marinate all beef cuts to add extra juiciness and flavor. It’s best to check for doneness with a thermometer—the internal temperature should be at least 145ºF. Alternatively, when pierced with a fork, the beef should be tender, and the juices should run clear. Cover the shish kabobs immediately with pita bread after grilling. The pita bread helps trap the vapors and moisture to make the beef even more juicy! I love enjoying beef shish kabob in sandwiches, wrapped in pita bread with a generous spread of homemade hummus, topped with grilled onions and tomatoes, or paired with vegetarian arayes. I just can’t get enough of it!
