![]() Lamb, chicken, and seafood are also fantastic choices for kabobs. For tender ones, just use a simple spice blend. Or not if you don’t really care about being true to the traditional kabob experience. ![]() Outside of those choices, you can really use anything that can be cubed. citrus) for at least a few hours but ideally around a day in advance. Marinate these in an acidic marinade (e.g. Typically chewy and harder to tenderize correctly, but it can be done. Chuck roast/steaks: Usually the cheapest. ![]() Well marbled and still cut from the sirloin primal. Great balance of taste, texture, price, and fat. For economical, marinade required, and the option of well-done Just use salt and pepper and cook these rare or medium-rare.
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