![]() But no need to leave them marinade for a long period of time. Follow the same marinade recipe, to add flavor. Beef tenderloin is a higher end, but naturally tender cut that does not need to be tenderized. Generally, the less expensive your steak, the more time you should allow for marinating and tenderizing.īeef Tenderloin (or Fillet Mingon): I recommend this kind of meat if you’re making kabob for dinner and you don’t have time to marinade. If you allow it a few more hours in the marinade (refrigerated), you will have better results. It is what I used for these Mediterranean kabobs, it is a naturally tender piece of meat that is lean, and it is more affordable than other cuts. Sirloin- in my experience is the best cut of meat for kabobs. When you are marinating steak, you have different options! Recipe FAQ’s What is best the best steak for shish kabob? But, you can use a variety of vegetables to add to the skewers, like zucchini cut into half moons, cherry tomatoes, and yellow squash, onions and bell peppers. These kabobs are only stacked with beef, as I like to grill vegetables on the side. Beef kabobs can be grilled to rare, medium or well done, it’s your choice! I grill the steak kabobs over high heat for 8-10 minutes, turning every 3-4 minutes, which typically results in medium doneness.I like threading the beef and vegetables onto separate skewers so I can better manage their cook times. If using veggies in your skewers, cut them into a similar size pieces as the meat, to encourage even cooking.Thread pretty loosely so heat can get in between – this helps cook the steak tips more evenly. ![]()
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