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Best Beef for Shish Kabob?

17 years ago

I typically do grilled chicken kabobs, but am going to do some beef this year along with the chicken. Want to make sure that dish results in tender beef, not leather.

What's your preference?

Sue

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Comments (10)

lindac
17 years ago
The best beef you can afford....tenderloin if your pocketbook allows....if not top sirloin is good. And not overcooking will avoid that shoe leather stuff.
And don't put the beef and chicken on the same skewer because you will want to have the beef medium to medium rare but the chicken needs to be thoroughly done.
Linda c
angelaid
17 years ago
We're doing beef kabobs and shrimp kabobs Sunday too.
What do you use for your marinade?
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Here are a few of my favourites. Home Cookin Chapter: Recipes From Thibeault's Table Beef Tenderloin - Kabobs ======================== 2 pounds beef tenderloin, cut into Cubes (from 1 inch to 2 inches) 2 - 3 cloves of garlic minced 1 large shallot, chopped 2 tablespoons fresh thyme Chopped/ and/or Rosemary 2 tablespoons fresh parsley Chopped 1 cup red wine 1/2 cup olive oil Salt Black Pepper - Coarsely Ground 2 Green Peppers cut into squares 2 large white onions- cut into 1/4's (option: Large Cherry Tomatoes) . Cut beef tenderloin in to nice size cubes. Mix together all of the other ingredients and marinate the beef for about 4 to 6 hours. Par Boil onions and green peppers for less than one minute. Drain and cool in icewater. Remove meat from Marinade and thread onto metal or wooden skewers, placing a piece of green pepper and onion in between each piece of meat. Grill on high heat. Turn a few times. Tenderloin should be served rare to medium rare so these do not take long to cook, depending on your grill. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Souvlaki ================ Chicken breasts Fresh minced garlic Dried oregano Lemons Olive oil Salt Pepper . Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeese fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb Home Cookin Chapter: Recipes From Thibeault's Table Shish Taouk with Toum (Garlic Sauce) ==================================== Source: http://chichoskitchen.blogspot.com/2010/04/shish-taouk -grilled-chicken-kebabs.html Ingredients (around 15 skewers): 1-1/2 kg chicken breast, cut into 1 inch cubes 1 cup olive oil 3 tablespoons dijon or mild mustard 3/4 cup lemon juice 10 crushed garlic cloves 2 tablespoons salt 1 tablespoon white (or black) pepper 2 tablespoons tomato paste 4 tablespoons finely chopped thyme Mushrooms, (optional but highly recommended) 1 red and/or 1 green pepper (optional but highly recommended) Emulsify the mustard with the olive oil. This is done by whisking a little bit of olive oil into the mustard and continuing to do so until all the olive oil is incorporated. Add and whisk the lemon juice, salt, pepper, tomato paste, garlic and thyme until well mixed Marinate the chicken in the sauce overnight in the fridge. Skewer the chicken along with pieces of mushroom and red/green pepper and barbecue or grill until done. Dont over cook otherwise the chicken would dry out. Toum (Garlic Sauce) Http://chichoskitchen.blogspot.com/2010/04/toum-garlic- lebanese-sauce-recipe.html Ingredients: 5 cloves of garlic 1 egg white 1 cup of neutral oil (sunflower is fine) Juice of 1 lemon A good pinch of salt 1 cup of iced water of which you will use around 2 tbsp Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend on medium and scrape the sides down when the garlic goes flying everywhere. Add the egg white and blend on medium. Add half the oil in bit by bit. A thin stream is not necessary, but dont go crazy. A reasonable, fine, steady pour is good. At this stage, the emulsification should have taken place. If it hasnt and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine. Switch to a slow blend, and add the rest of the lemon juice in slowly too. Add the rest of the oil in the same fashion. Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.
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Looks delicious, Bobby! I'll take that top one in the last photo with the nicely carmelized chicken pieces!! Try soaking the skewers in water for about an hour before threading the food on them. Doesn't totally prevent burning, but certainly helps! Also, I now use 2 skewers per kabob and it keeps the food from spinning around. I don't know if that was an issue for you, but it's sure frustrating when you're working over a hot grill and a few pieces just won't stay the right direction. The combinations are endless! Deanna
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dixiedog_2007
17 years ago
I couldn't say it any better then LindaC. She's right on!
cookingrvc
Original Author
17 years ago
Thanks guys. yes Lindac, I will be keeping them separate!

Angelaid, I think I'll be using a mixture of olive oil, lemon, garlic, and some herbs. I use to use the dried Good Seasons and add my own measures of oil and whatever, but don't use packaged stuff much anymore.

I serve them with greek yogurt sauce (tziziki), pitas, and grilled onions, zucchini, green peppers, and small grilled potatoes.

I think this year I will probably slice up some large potatoes and just grill the large slices.

Tzitziki Yogurt Sauce

16 oz. Pace Greek yogurt (or plain regular yogurt, strained in coffee filter overnight (refrigerated)).
1 Cucumber - peeled and seeded - grated
4 T. Olive oil
2-3 Garlic cloves - minced (pressed through a garlic press)
1 T. White vinegar
Salt/pepper to taste

Mix and chill overnight to meld the flavors)

Sue
annie1992
17 years ago
I agree, use good beef. I've never used tenderloin because it just seems wrong, LOL, but I mostly use top sirloin. I like it very, very rare, so I usually have to cook the vegetables a bit first, especially the onions (which I love, so I have to use them).

I marinate mine in Jessica's lime-chipotle marinade, or Nancy (wizardnm's) Asian Marinade. I know Nancy's recipe said "for chicken" but I use it on beef. I love them both, but they are completely different flavors depending on what you like and are hungry for. Or you could marinate chicken in the lime chipotle and beef in teriyaki....

Lime-Chipotle Sauce
(Jessica at CF)
Food processor:
1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper
Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

Asian Marinade for Chicken Breast
I have never given this recipe out, but now it's time. Let me know what you think. Chicken done in this is flavorful and leftovers make a great salad the next day.
enough for 5 lbs of chicken breasts

1C veg oil
1/4 C sesame oil
3/4 C soy sauce (Kikkomen)
1/3 C minced garlic
4 Tblsp minced ginger
2/3 C minced cilantro
5-6 green onions
1 tsp grd blk pepper

I put the onions, ginger and cilantro in the food processor and pulse till chopped fine.

Combine all and marinate chicken breasts, up to 24 hrs. but at least 1 hr if you can I have also put marinade in a freezer bag with chicken and frozen (good to do with the left over)
Nancy

Annie (who still has beef in the freezer)
caliloo
17 years ago
Our friend Lou posted this recipe on my Greek thread. It is DEFINITELY on the menu for this weekend and sounds similar to what you are looking for. Note he recommends Filet Mignon also if not using pork....

Alexa

*********************************************************

Soulvaki Recipe in a Pita or served over favorite Rice.

In my BIL's Restaurant,
We used Pork Tenderloin cubed 1 1/2 inch. or
You can use Fillet Mignon.

Marinate 1 1/2 lbs.of Meat at least 2 hours or overnight.

IN
1/2 cup of EVOO,
2oz.Wine,
4 Garlic Cloves Chopped Small
1 Tablesp. of Onion Powder
a pinch of powdered Red pepper( to taste )
1 teasp.Worchersire
Pinch of Black Pepper
1 teaspoon of Oregano
2 teaspoons Lemon Juice

Put the meat and Ingredients in a Bowl and mix it around with a spoon and cover to marinate.

For the Pita Ingredients:

Chop 3 Garlic Cloves and 1/2 cup Parsley fine.
Chop a med. Onion small
Chop 1/4 cup of Celery ( optional )
Mix all this in a 1/3 cup of EVOO
Salt and pepper to taste
Slice a Tomatoe 1/4 inch

I'm just Guess ta mating the amounts, from when we did it.
Use your own Judgement too.

Barbecue;

Skewer the Meat, alternate with vegatables (optional)
Tomatoes , Onion , Red Bell Peppers.
Place on Barbecue, turning, for about 15 minutes or until the meat is browned.

Before Meat almost done brush the Pita with EVOO and
place in a hot frying pan for about 15 seconds.

Place a piece of Alluminum Foil in the open Palm of your hand, Place the Pita on top.
Place the cooked meat on the Skewer, in the Pita
Fold the Pita around the meat and pull the Skewer out.

Open slightly and Spoon in some of the prepared Pita ingredients and Sliced Tomatoes.

Fold it and Mangi.

This is One traditional way to do Soulvaki.

Lou
hawk307
17 years ago
Thanks Alexa :
Just made some at a friends ( no Photo's )
He used Beef Tenders , No Vegetable on the Skewer and
we put it over,
Zatarain's, New Orleans Style , Dirty Rice with Pork.
I went and came back from Soulvaki Heaven.

Lou
User
17 years ago
I often make kebabs from chicken, beef and pork, all done separately. I like to make all three when cooking for a group.

I use tenderloin when making beef or pork kabobs and they always turn out great.

For beef I always use beef tenderloin and an olive oil, garlic and Worcestershire sauce marinade.

For pork a soy sauce, garlic, and olive oil marinade, for chicken a yogurt, lemon and garlic based marinade.

For veggies I use mushrooms and onions for beef, for pork, pineapple and bell pepper, for chicken lemon slices and onions.
User
17 years ago
Another that uses Beef tenderloin when making beef kabobs. And, it should go without saying, don't over cook the beef. Beef tenderloin should be rare to medium rare. For Chicken I season with a greek rub of fresh garlic, oregano ,fresh squeezed lemon, salt and pepper.

Home Cookin Chapter: Recipes From Thibeault's Table

========================

2 pounds beef tenderloin, cut into
cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
chopped/ and/or Rosemary
2 tablespoons fresh parsley
chopped
1 cup red wine
1/2 cup olive oil
salt
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)
. Cut beef tenderloin in to nice size cubes.

Mix together all of the other ingredients and marinate the beef for
about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and
cool in icewater.

REmove meat from Marinade and thread onto metal or wooden skewers,
placing a piece of green pepper and onion inbetween each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served
rare to medium rare so these do not take long to cook, depending on
your grill.
jennifer_featherings_com
15 years ago
This is the best marinade I've found, it's sooo good and extremely flavorful. I follow the recipe exactly with the exception of the oil. I use less than a cup.

Here is a link that might be useful: The Best Marinade

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