Chuck Roll Kebabs?

[Samichlaus]

I have a large USDA Choice chuck roll.

Looks like this.

Would this be suitable for making kebabs? I know it's not the most tender stuff, but I know plenty of people enjoy marinating & grilling Chuck steaks. I was thinking of slicing it into slabs, hiting it with the Jaccard tenderizer, then cutting the slabs into kebab sized chunks and marinating them for 24 hours or so before threading them on the skewers.

How does this sound? Any advice? Any marinades I should try? Should I skip the Jaccard step? Or go with the Jaccard and just hit them with some rub?

I'll be grilling these on a gas grill at a buddy's condo in Mammoth Mtn. We're going for a Blues & Microbrews festival. But that's another post.

 

[Jorge]

I'd marinade and use the Jaccard in moderation. I normally use sirloin in a marinade of tomato juice, mustard, worcestershire, and other stuff. Prefer a slice of onion on one side of the meat and sweet pickle on the other.

 

[Kevin]

I've found that shishkebobs are much more tender with lean meat such as sirloin. Kebobs are traditionlay grilled hot and fast, and the fat streak in chuck gets kind of tough and chewy. My marinade consists of Campbells beef consomme, garlic powder, onion powder, soy sauce and a few other things. I'll look it up and post later. What I do is marinate for 24 hours before grilling, and thicken the left over marinade with corn starch and brush the kebobs while grilling. You can also marinate some onions, shrooms, bell peppers, and whatever else you'd like.

Kevin