Alambres de Res (Beef Kabobs) are delicious, easy to prepare, and fun to eat. Perfect for any occasion, from summer barbecues to weeknight dinners. Grilled to perfection, they offer a smoky, savory taste.
Whether you make pinchos de pollo (chicken kabobs), pinchos de cerdo (pork kabobs), beef or shrimp kabobs (camarones a la plancha), or a combination of these, kabobs are a classic favorite, perfect for any grilling occasion. The combination of juicy, tender meat and the smoky, charred flavor from the grill creates an irresistible dish that’s both visually appealing and packed with flavor. They’re perfect for summer cookouts, family gatherings, or a simple yet delicious weeknight dinner.
Jump to:
Reasons to Love this Recipe
- Flavorful and Tender: Although this recipe uses simple seasonings, the beef chunks are very flavorful, tender and juicy.
- Versatile: Add your favorite vegetables to customize to your liking.
- Grilling: Grill these on a gas, charcoal or grill skillet.
- Great for Gatherings: Whether it’s a family dinner or a summer barbecue, beef kabobs can be prepared in large batches to feed a crowd.
- Quick and Easy: With straightforward preparation, this recipe is ideal for busy weeknights or when you need a fast delicious meal.
What are Other Names for Skewers and Kabobs in Latin America?
- Pinchos: In Puerto Rico and the Dominican Republic, skewers of grilled meat, are known as pinchos and are typically made of pork or chicken. Try our easy, tender, and hyper-flavorful chicken pinchos and pork pinchos!
- Anticuchos: Popular in Peru and Bolivia, typically made with marinated beef heart.
- Chuzo/Chuzos: Common in Colombia and Venezuela, often made with beef (chuzos de carne), chicken, or pork.
- Brochetas: A generic term for skewers in many Spanish-speaking countries, similar to the French “brochettes.” We love our recipe of chicken brochetas, brochetas de pollo, glazed with our homemade guava bbq sauce!
- Espetinhos: Common in Brazil, referring to small skewers of meat, often sold as street food.
- Agujas/Alambres: In Mexico, skewers/kabobs are known better as agujas or alambres.
Ingredients
- Beef– Use sirloin or ribeye steak for tender juicy kabobs!
- Bell Peppers – Use different colored bell peppers for flavor and visual appeal.
- Onions – White or red onions are perfect in this recipe.
- Seasonings – Sprinkle salt, pepper and garlic powder on the skewers for simple, yet delicious flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Chicken: Swap beef for chicken breast or thighs for a lighter option.
- Lamb: Use lamb chunks for a rich and unique flavor.
- Mushrooms: Add button or cremini mushrooms for an earthy flavor.
- Zucchini: Use zucchini slices for a tender, mild taste.
- Cherry Tomatoes: Include cherry tomatoes for a burst of juiciness.
- Pineapple: Add pineapple chunks for a sweet and tangy contrast.
- Teriyaki: Use a teriyaki marinade for an Asian-inspired twist.
- Lemon Herb: Marinate with lemon juice, garlic, and fresh herbs for a bright and zesty flavor.
Instructions
Step 1: Add the beef chunks to a mixing bowl and toss with a little vegetable oil, then sprinkle with salt, pepper and garlic.
Step 2: Preheat your grill or grill pan on medium high and lightly grease with oil. Thread the beef chunks and vegetables on skewers.
Step 3: Add the skewers to the grill and cook for a few minutes on one side.
Step 4: Flip over and cook for a few more minutes. Cook the beef kabobs to your liking. Take the skewers off the grill and allow to rest for a few minutes before serving.
What Should I Serve Alambres with?
Alambres de carne are delicious all on their own, with a side of flour tortillas as well as a variety of sides dishes. Below are a few of my favorites:
- Ensalada de Coditos con Jamón (Macaroni Pasta with Ham)
- Ensalada de Frijoles (Black Beans Salad)
- Ensalada de Papa (Puerto Rican Potato Salad)
- Ensalada de Pasta Fría (Cold Pasta Salad)
- Arroz a la Jardinera (Garden Style Rice)
Expert Tips
- Uniform Cuts: Cut the beef and vegetables into uniform pieces to ensure even cooking. This prevents some pieces from overcooking while others are still underdone.
- Preheat Your Grill: Make sure your grill is preheated to medium-high heat before adding the skewers. This helps to sear the meat quickly and lock in the juices.
- Turn Frequently: Turn the skewers frequently while grilling to ensure even cooking and prevent burning.
- Use a Meat Thermometer: To ensure the beef is cooked to your desired level of doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C).
Recipe FAQs
Yes, metal skewers can be used instead of wooden ones.
Avoid overcooking the kabobs. Grill over medium-high heat and monitor the cooking time closely.
Bell peppers, onions, cherry tomatoes, mushrooms, and zucchini are excellent choices. Choose vegetables that cook at a similar rate to the beef.
Yes, you can assemble the skewers ahead of time and store them in the refrigerator.
Store leftover beef kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Other Beef Dishes You Will Love
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.
📖 Recipe
Alambres de Res
Equipment
- wooden or metal skewers
Ingredients
- 2 lb sirloin or ribeye steaks cut into one-inch chunks
- garlic powder sprinkled to taste
- salt and pepper sprinkled to taste
- 2 tablespoon vegetable oil
- 2 yellow and red bell peppers rinsed and cut into one-inch squares
- 1 onion cut into one-inch squares
- flour tortillas (optional) for serving
Instructions
- Add the beef chunks to a mixing bowl and toss with a little vegetable oil, then sprinkle with salt, pepper and garlic.
- Preheat your grill or grill pan on medium high and lightly grease with oil. Thread the beef chunks and vegetables on skewers.
- Add the skewers to the grill and cook for a few minutes on one side. Flip over and cook for a few more minutes. Cook the beef kabobs to your liking. Take the skewers off the grill and allow to rest for a few minutes before serving.
Notes
Nutrition
Join the Discussion