Originally Posted by Moose
Skirt steak works very well for kabobs and holds marinade quite nicely. And if you can find some hanger steak, you're in for a real treat!
I feel like skirt steak would be a little thin for kabob, no? Or do you cut it into strips and kind of thread it on to the skewer? Looking at some pics of hangar steak and it looks great, though I have never seen it around here.
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