Managing Thin Pieces of Steak for Kebabs | Cook's Illustrated
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Managing Thin Pieces of Steak for Kebabs

By Cook's Illustrated Published September 2010

When meat shopping for Charcoal-Grilled Beef Kebabs (page 11), it can be hard to find evenly thick steaks that will produce uniform chunks. To ensure that thinner pieces cook at the same rate as larger chunks, we slice the tapered meat into 2-inch by 4-inch pieces and roll or fold them to create thicker 2-inch pieces for skewering.