Although many cuts, from the round to the chuck, have kabob potential, I believe the sirloin primal best delivers that perfect balance of beefy flavor and meaty texture that you expect from something as elemental as a kabob. I also like sirloin because it's very easy to fabricate in the home kitchen environment. Oh, and if you've ever heard that story about King Henry VIII having knighted this cut of meat, thus making it Sir Loin, that's crazy talk. The sir comes from the French for "under." Sirloin actually means "under the loin." This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia
Cut the beef into 1 1/2- to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
Combine the garlic, paprika, turmeric, cumin, salt, pepper, and red wine vinegar in the bowl of a food processor. With the processor running, drizzle in the olive oil. Pour the marinade over the meat and toss to coat. Place in an airtight container or a zip-top plastic bag and marinate in the refrigerator for 2 to 4 hours.
Heat a grill to medium-high. Thread the meat onto the skewers, leaving about 1/2 inch between the pieces of meat. Place on the grill and cook, with the lid lowered, for 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap, and allow to rest for 2 to 3 minutes prior to serving.