Chunks Grills

How do I tender beef skewers for the barbecue?

I am a little tired of chicken skewers and I would like to beef. What can I do to make them tender? In the past, I used Cut beef tenderloin into about 1 "pieces and marinate for few hours. The taste is still excellent, but they are never tender enough. What can I do? Add something to the marinade? Use a different size of beef? Anyone have a good recipe please?!

Sirloin perhaps not the best choice for delivery depends on kabobs.It how do you like your beef. If you are interested in the medium and well done, then I would go with another cut of beef, say something from the coast as a steak or sirloin steak. The rib meat was much, much more marbling than the net only, means flavor and marbling and tenderness. To get the most tenderization (is that a word?) From your marinade, make sure it has a little vinegar in it. Any vinegar will do is a matter of taste. The vinegar kills tissue over time and marinated the meat more tender. I like to use the following marinade for my beef: 1 / 2 as Olive oil good cup 1 / 4 cup red wine vinegar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 cloves Fresh garlic, mashed pinch of salt freshly ground black pepper to taste 1 teaspoon dried herbs of your choice while - for I like to use beef thyme and mix into a bowl and pour over the skewers. Toss to coat all sides of the skewer. Cover with plastic wrap and refrigerate 4 hours. You can use the marinade as a basting sauce during cooking, if you want more flavor. ** Ps is also a wonderful marinade for chicken and turkey. Simply replace the white wine (or Champagne) vinegar to the type of red wine and rosemary or marjoram use it instead of thyme. You should discard the marinade that you used on raw chicken, though. Do not use it as a basting sauce or pour the sauce (even if you cook it).

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