For perfectly juicy kabobs, selecting the right cuts and utilizing a meat tenderizer can make a significant difference. While tender cuts like ribeye are costly, lesser-known cuts such as tri tip and pork sirloin can be flavorful alternatives at a lower price. A hand-held meat tenderizer can break down connective tissue, softening the meat. Additionally, cutting meat into even cubes around 1 to 1.5 inches in size helps prevent dryness during cooking. Overall, technique and cut selection play crucial roles in kabob preparation.
Tender cuts will always be preferred for kabobs, but those can get pricey. I gravitate to lesser-known and versatile cuts like the tri tip of beef or the sirloin of pork for kabobs.
A tenderizer can take the form of a mallet with a textured head or a handheld tool with a set of blades. Either way, it breaks down the connective tissue of the meat, making it softer.
The most tender portions of beef - such as ribeye, T-bone, and porterhouse - are found along the cow's back where the muscles do minimal work.
Once you've selected the desired cut and pounded out your frustrations with a tenderizer if necessary, two key steps will ensure your kabobs stay juicy instead of dry and chewy.
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