Beef Kabobs.......?!
Answers: How would you suggest cooking beef kabobs to keep them tender? I usually put them on a grill thing that fits on my burners on medium until they are done to our liking. But they are always kind of tough. Any advice? I seasoned the with meat tenderizer, garlic salt, seasoned salt and pepper, if that has anything to do with it.
Try marinating them also you might try broiling them.
I don't cube mine. I slice the meat thin and thread it on the skewer. I bbq ours on a med heat for about 3 min one side, flip and 3 the other. I also baste when I flip. GL
You need to be marinating this meat....
Use something with acid in it, such as lime juice (with other flavors added of course,) or easiest is A1 Marinade purchased at the store. 30 minutes is the minimum... up to two hours is even better. You won't believe the difference it makes.
where I come from ,speidies, pronounced speedies, are kabobs made in a variety of marinades and are so popular, they have speidie fests. But I won,t get into all that. If you want beef to be tender, soak in vinegar for a few minutes before putting on the grill. Also cook under a lower heat and they won,t be as tough. Finally, don,t forget putting those tasty morsels on Italian bread. Your making me hungry.
Sounds like you might need a different cut of meat. You don't say what meat you are using but sirloin, London broil, flank steak and maybe top round will all be good. Tougher cuts like bottom round and chuck need long, slow cooking at low heat (like stewing or roasting) to get tender.
Best of luck.
I think the problem is in your choice of beef. Get to know your meats. Click this link:
Steak cuts and terms:
http://www.foodsubs.com/MeatBeefLoin.htm...
Use this recipe with Beef or lamb. Cut the meat into 2 inch square chunks.
http://www.cooks.com/rec/view/0,1626,149...
The meat will marinate in yogurt for a couple of days which breaks down the structure of the beef cubes and makes them quite tender. Then, cook them as you have done in the past. I like them on the Barbeque grill.
from a technical point you need to marinade the meat.
the marinade needs several hours to penetrate the meat.
limit the marinade too a oil and an acid and flavor ,don't add any salt that will only dry out the product more,salt draws moisture out of product ,you don't want that ,add salt after cooking.
to tenderize the acid can be citrus juice,wine,or vinegar stay away from the meat tenderizer it's no good.
What type of meat are you using? I would use a nice cut rather the something unexpensive.