There are several different types of steak that can be used for making kebobs, and each type offers a unique experience.
But what is the best steak to use for kebobs?
In short, it’s Sirloin. However, there is much more to learn about which steak to use for kebobs and what each one has to offer.
Let’s get to it…
What Steak Is Best For Kebobs?
The best steak to use for making kebobs is Sirloin. It’s a tender cut with good marbling, so it has plenty of fat running through it.
However, you can also use Flat Iron steak if you want to have a cheaper alternative.
There are many types of beef that are suitable for making kebobs, but Sirloin is definitely the best.
Why is it the best?
The reason that Sirloin steak makes an excellent choice for kebob recipes has to do with how cut affects the marbling and tenderness of the meat.
A loin cut will always have more marbling, but will also be more expensive.
This is because a loin cut comes from the back of the animal, which contains a lot of connective tissue. This can make it tough and difficult to chew.
But any marbling in the meat should ensure that it’s tender, right?
Well yes, but not as much as you might think.
Until you cook it, there is no way of knowing how tender a piece of meat will be.
And even if it’s super marbled, the cut can still end up being tough unless you prepare it properly.
That being said, if you’re making kebobs I definitely recommend using Sirloin steak as you will likely have the best results.
How Big Do You Cut Steak For Kebobs?
When cutting steak for kebobs, it’s important that you get the right-sized pieces.
If you cut them too big, they’ll be hard to cook evenly and will end up over-cooked on the outside and underdone in the middle.
If you cut them too small, they’ll be chewy like a piece of jerky.
So how big should your pieces be?
I recommend cutting 1-inch thick pieces. This should ensure that they are evenly cooked throughout.
If you have particularly small skewers, then go for slightly smaller pieces.
How To Cook Steak For Kebobs
When cooking steak for kebobs it’s important to remember that there are two sides to each piece of meat – one that has been marinating and one that hasn’t.
If you are cooking more than one type of meat on the same stick, then this means you have to remember which side of each piece is facing upwards, so it gets cooked perfectly.
It’s easy to forget and end up with overcooked meat in some places and undercooked in others.
But don’t worry, it’s easy to avoid.
The first step is to marinate the meat before you skewer it. When I make kebobs, I usually use a mixture of vinegar and oil for this (and sometimes a lemon slice if I have one available).
It has acidity and fat which helps tenderize the meat and keep it from drying out on the grill.
But avoid adding any food with a lot of sugar as this might burn too quickly.
In addition, if you feel like your kebobs are dry after cooking them on the barbecue, try brushing some more marinade over them before serving as this will give them a nice juicy finish.
After the steal is marinated then skewer it up and place the sticks on a hot grill to cook.
Be sure to close the lid while they cook, as this will ensure that you don’t end up overcooking them.
And what is the best way to make sure that you get them evenly cooked?
The answer is easy – turn your skewers frequently so they cook evenly. The more frequently you turn your kebobs, the better they’ll be cooked.
Plus if you have a thermometer, take it out and check it once in a while to make sure that everything is going well.
I recommend doing this after cooking each side of each stick of meat so that you can adjust how much longer you leave the next one on the grill.
Making kebobs at home is simple and can be a lot of fun! They don’t take too long to make, but they do get pretty messy if you aren’t careful with them (so get someone else to help!)
Can I Use Other Steak Cuts For Kebobs?
Yes, you can absolutely use other steak cuts for kebobs if you don’t have a Sirloin handy.
But I do recommend sticking to cuts that are relatively tender (such as fillet), as they will be juicier and more delicious.
Feel free to use steaks that are labeled “prime” or even just regular.
However, this might not always be the case. Just because it’s prime doesn’t mean it will come out of the grill perfectly cooked all over.
Therefore, if you’re unsure about your meat cutting skills, then I recommend sticking to Sirloin (which is easy to find and is pretty cheap).
However, flank and skirt steaks are also fairly tender and could work well.
It’s worth keeping in mind that Sirloin is a pretty lean type of meat, so it’s perfect for those who are watching their weight.
It also has more flavor than some other cuts, so you might find that you prefer it to steak from somewhere else on the cow.
Sirloin won’t work if you want incredibly tender meat though, but that’s not something you need to worry about if you’re making kebobs.
You only need the beef flavor to come through in this dish, so Sirloin is perfect for that particular job.
So if you’re just starting to experiment with kebobs, then I recommend going for Sirloin as it’s a pretty safe bet.
Just remember that the best steak to use for kebobs isn’t always what you’d expect – so if you have a cut of meat that you think works better, then go ahead and try it!
In conclusion, Sirloin is the best cut to use for kebobs.
It can be replaced with other cuts if you don’t have any available, but their flavor profiles may not be as strong.
It’s also a relatively lean cut of meat, which makes it perfect for those who are conscious of the fat content in their diet.
But most importantly, Sirloin works perfectly together with kebob sticks to create a delicious, flavorful dish.
So the next time you’re going to make kebobs, look for Sirloin and give it a try!
Thanks for taking the time to read this post and I hope you now know what the best steak cuts to use for kebobs are.