best beef for kebabs?

[seattlepitboss]

I'm cooking shashlik (shishkebabs) for a bunch of guys tomorrow night. I have some wonderful farm-raised lamb, but suddenly this morning I found out now there will be 4 or 5 more guys to feed and I don't have enough lamb. So I will buy some beef, which is good because at least one of the guys won't eat lamb. What I want to know is what is the very best cut of beef to buy to use for kebabs? This will be marinated in olive oil/lemon juice/garlic and maybe some fresh thyme, and cooked over charcoal made from cherry wood.

For this particular meal, price is no object. I want killer flavor and best texture after about 15 minutes of grilling, 1" chunks.

Thanks!

seattlepitboss

 

[deguerre]

I don't know what the "best" cut would be but I really like sirloin for kabobs.

 

[Derek]

I don't know what the "best" cut would be but I really like sirloin for kabobs.

If it's hot & fast grilling? Why not skirt steak?

 

[Moose]

Top round. Definitely top round. Just kidding. :tape:

Since price is no object, you can't lose with tenderloin. I also liked Derek's suggestion of skirt steak - more flavor than tenderloin and more fat marbling. Sirloin is OK too, but a little lean for my taste...

 

[Big_T_BBQ]

I'd go sirloin for Kebab

 

[Rottie]

Tenderloin

 

[landarc]

Tenderloin or sirloin are the choices I go with. But, you could also do ground beef (or ground beef/pork) with some nice spices. Kefta kabab is very common as a street food and is nothing more than spiced ground meat on a kebab.

 

[MadCityJim]

I like tenderloin or ribeye for kabobs. Tenderloin if using a marinade. Ribeye with just salt and pepper.

 

[El Toro]

I like the ends of the tenderloin. Leave the center section for fillets.


Carlos

 

[Gore]

Personally, I prefer sirloin for kabobs. It takes a marinade very well. You can also use tenderloin. The problem here is that kabobs generally cook unevenly, meaning some pieces are cooked more than others. To me tenderloin tastes like old shoes when it is cooked beyond medium rare, so you must be extra careful. If you already have lamb kabobs on the grill, you might want to go the easier route and stick with the easier sirloin.

 

[swamprb]

Grant-
You should take road trip down Juanita Drive in Kenmore and check out the Butcher Shop Cafe- Mohamed and Bill have the kebab ideas going on! You are going to love this place after your trip to the Mediterranean.
25% off anything in the case an hour before closing on Saturdays!

Butcher Shop Cafe
15022 Juanita Dr. NE
Kenmore WA 98057
425)485-1400
www.selectgourmetfoods.com

PS-the Bandera is yours whenever you need it!

 

[TactTm1]

Since you will probably keep the lamb rare-ish, I'd go with some cubed filet mignon, as others have mentioned.

Don't forget to wrap some heads of garlic in foil and toss them on the pit early so it melts down and becomes sweet...have some pita slices on hand to spread the garlic on.

Now I'm hungry again............

 

[wildcat89]

Sirloin

 

[Chef Jim]

I like tenderloin or ribeye for kabobs. Tenderloin if using a marinade. Ribeye with just salt and pepper.

Me too.:clap2:

 

[WineMaster]

I would recomend a cut from the teres minor and infraspinatus muscles of beef. The Flat Iron is the tastiest part of the cow!!!!!!!!!!!

 

[jswordy]

Heck, I just use stew meat. Already cut up when bought. I throw it in Wishbone Italian dressing for 3-4 hours, then put it on the skewers and Mmmmm-mmmm! Dat's-a-good! :becky:

BTW, Italian dressing is a good baste for the lil buggers, too, while your cooking 'em. People are always asking me what my secret is when they taste 'em, so this is just between us, OK? :-D

 

[seattlepitboss]

Thanks to all. Just wanted to post a summary. On the way to our meeting spot, I stopped in Cle Elum, Washington and went to Owen's Meats and bought some fabulous prime grade top sirloin. Made the lamb look like jerky. The guys eating the beef were in heaven. I wound up modifying my marinade a little:

for 3 pounds of meat cut into cubes:

1/2 cup olive oil
8 cloves garlic
1 whole white onion, peeled
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, removed from stems
juice of 2 small lemons
about 1/2 tablespoon coarsely ground black pepper

all run through the food processor until a milky liquid.

Un-farkin-believable. YUMMMMM!!!!

 

[Stevesonfire!]

I like tenderloin or ribeye for kabobs. Tenderloin if using a marinade. Ribeye with just salt and pepper.

I went with sirloin and ribeye this past weekend....tender, tasty and juicy:hungry:

 

[LouCfur]

For beef kabobs I use commercial(cow)tenderloin. They are super tender and the marinade helps the flavor and fat content.

As for uneven cooking I put all of the same ingredients on the skewer. I.E all the beef on a skewer(or however many it takes), mushrooms on a skewer, peppers and so on. As stated before, they all cook at different time and when each is done I pull them off and keep warm. At serving time everything comes off the skewers and onto a serving tray and mixed together. Then let everyone pass the tray.

 

[The BBQ QB]

...The problem here is that kabobs generally cook unevenly, meaning some pieces are cooked more than others. To me tenderloin tastes like old shoes when it is cooked beyond medium rare...

BTW, how do you know this?...Master not feeding you well anymore?:-D


Need to see that as a Throwdown.....


Old shoes....Filet of Sole, Pickled Tongue. Best foot forward and all that...

Arrrggghhh stop me...Where's my meds?

Mike D