Originally Posted by MS2SB
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.
When I use Skirt/Flap meat, I use a piece that is pretty thick, and cut into squares, although you could also do it in strips if you like.
Looks like Bill the Butcher isn't too far from you, maybe give them a call and see if they have/can get you some hanger steak:
Also, here's a post I did on my blog about Hanger Steak you might enjoy: