Popular throughout the Middle East is the dish of skewered and grilled meat cubes known as shish kebab. The traditional American dish is typically made of lamb, beef, or chicken. There are countless options available when choosing the type of beef to use for kebabs, but ultimately, you want the beef on the skewer to be tasty, tender, and affordable.
Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it’s budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.
Sirloin optimizes cost, juiciness, and flavor for shish kebab
If budget is not in question, filet mignon, porterhouse, and a ribeye are ideal, according to The Spruce Eats. These cuts dont require a marinade and should be cooked to rare or medium-rare to maximize their flavor. As a result, you would treat them the same as you would when preparing a steak with these cuts.
Alas, a core of the shish kebab is its convenient, unfussy nature and not as a showcase for luxurious beef. Some reach for other tenderloins, but their lack of flavor and tendency to dry out due to their low-fat content may not result in the same delicious taste you would get from higher end cuts. Chuck, while better value, will yield an overly chewy result, according to Serious Eats.
As a result, sirloin, particularly the tips, is the best compromise. This cut of beef would fare well over a fire, especially after a marinade, such as traditional olive oil, a red wine vinegar combination (via Simply Recipes), or a creatively repurposed miso-base. Additionally, there is no need for it to be a meat-fest; instead, place some skewers of eggplant and onions next to them on the grill.
BEST Beef Shish Kabob Recipe | The Mediterranean Dish
FAQ
What cut of meat to use for shish kabobs?
Top of the Line Filet mignon is unquestionably the best beef cut for kebabs. Porterhouse is another excellent choice of beef, and if it looks good at the meat counter or butcher, try a rib-eye as well. They all grill well and don’t need to be tenderized with a marinade.
What is the best tender meat for shish kabobs?
The best cut for beef shish kabobs is the filet mingon (or beef tenderloin), which is a tender and leaner steak and won’t take much effort to prepare. But because it doesn’t have the same strong flavor as other cuts of meat, I still like to marinate it for a few hours in the fridge.
What round of beef for shish kabob?
The sirloin tip or top round, which have sufficient muscle integrity to withstand marinating, should be used to make a good kabab. As an added bonus, kababs are frequently much less expensive than a piece of sirloin or tenderloin because there is a lot of top round and sirloin tip on a beef.
What is the best size for beef kabobs?
Aim for about 1 inch when making beef kabobs. When grilling, separate your vegetables and meat so that the heat can circulate around the food and the skewers can cook evenly.