"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."
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.
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