How to Make the Perfect Beef Kebab

Murica! Yes, beef on a stick is incorporates what we love about America. Easy to handle, delicious, and possibly a self defense weapon... Do not waste time with plates, utensils, and napkins. Learn how to make the perfect beef kebab.


What cut of meat should you pick?

Do not be deceived! Bottom Sirloin is unarguably the best cut available for making kebabs. Bottom Sirloin is perfect because it is one of the most tender meats, and it has the ideal consistency. Bottom Sirloin is not as rough as Top Sirloin, and not as soft as Flank. This makes the meat sit steady on the wooden stick, but it also slides off easily after each bite.


What is the Best Way to Grill?

Make sure to completely cover the meat with rock salt. No, it will not taste too salty. Covering the entire meat with rock salt is one grilling technique for those who love juicy and tender tasting meats. You are supposed to cover the entire meat with salt because the fire will caramelize the salt once temperatures are high enough. This will cause the salt to create a protective layer for the meat, keeping all of the juice inside with minimal spilling. Note that Rock salt is much larger than Kosher Salt, as you can see from the picture.


Finishing Touches

Grill to taste! Weather you like rare, medium, or well-done! It will taste delicious. Cut the meat into bite sizes and place them on the stick. Before serving this amazing dish at your next tailgate party, impress your fellow patriots fans with a few finishing touches. You can add many ingredients in between each piece of meat, they can be: onions, olives, garlic, mushrooms, or even bell peppers.