What kind of beef for kabobs?

[DnetMHZ]

I will be making some kabobs on the grill later.

What cut of beef is best to cube up for this?
I'm thinking the already cubed stew meat is too chewy.

Thanks
DnetMHZ

 

[sdifox]

ribeye... see the other thread if you want to buy it in bulk and online.

 

[kedlav]

bulk sirloin?

 

[darkxshade]

Originally posted by: sdifox
ribeye

in bulk

 

[Ns1]

shortribs

you can get killer short ribs from Costco

 

[yankeesfan]

You should use lamb.



BUT if you have to use beef, you should make it out of the tender cuts of steak, like a strip or rib eye.

 

[DnetMHZ]

Originally posted by: yankeesfan
You should use lamb.



BUT if you have to use beef, you should make it out of the tender cuts of steak, like a strip or rib eye.

ya know, I didn't think of that.. lamb is tasty!

 

[PottedMeat]

Originally posted by: Ns1
shortribs

you can get killer short ribs from Costco

yeah, 'boneless shortribs' are good. basically they cut out the meat part between the ribs ( minus the tissue holding the ribs together). they should already be in ~1"x~1" strips ready to be skewered.

 

[Nitemare]

bulk beef


Teh Sadist

 

[iamwiz82]

Originally posted by: kedlav
bulk sirloin?

Sirloin is the lowest I'd go, ribeye would be preferred.

 

[interchange]

Here are a few hints:
1) the cut of meat is less relevant than the size of the chunks you put on the skewers. Keep the hunks smaller and they'll cook faster.
2) don't put meat and veggies on the same skewer and expect things to cook evenly.
3) don't put the meat hunks close together. They need a little room for moisture to escape to develop flavor and cook quickly.
4) don't use rounded skewers -- you want something that holds the meat so the meat turns when the skewer turns.

 

[Kirby]

Originally posted by: iamwiz82

Originally posted by: kedlav
bulk sirloin?

Sirloin is the lowest I'd go, ribeye would be preferred.

I'd use sirloin. If I'm going to buy ribeye, I'm going to eat it like a ribeye.

 

[thereds]

It's a kabab and not a kabob.

Stupid Amayreekan.

 

[vi edit]

I had a bulk pack of sirloin fillet from Sam's Club recently that was amazingly tender. Very easy to chunk cuts that would work great for kabobs.

 

[GrantMeThePower]

just get a nice couple filet mignon steaks (beef tenderloin) and cut them into squares. This is the winner.

 

[ElFenix]

Originally posted by: thereds
It's a kabab and not a kabob.

Stupid Amayreekan.

kebab.

 

[nakedfrog]

Originally posted by: thereds
It's a kabab and not a kabob.

Stupid Amayreekan.

Don't you mean "Kebab", stupid Whatever-you-are?

 

[uberman]

You could use Top Round, that's one of my favs. Another butcher friend thinks bottom round is more tender. In any case I'd marinate the meat, like in soy sauce, brown sugar and a little catshup. Last time I made beef kabobs and wanted to throw away money I used New York Strip Steak. Get some onions, bell peppers and tomatos to compliment your kebabs.

Someone mentioned shaping the beef like an alternator or using beef the size of an alternator. I'm unsure how this would affect tenderness.

 

[uberman]

Sorry, computer glich.

 

[uberman]

Sorry, computer glich.

 

[thereds]

Originally posted by: ElFenix

Originally posted by: thereds
It's a kabab and not a kabob.

Stupid Amayreekan.

kebab.

Kebab is still incorrect. That spelling is used primarily in the west.