There are two main reasons why all you kabob lovers need to learn how to marinate your meats at home. First, and most importantly, you know exactly where and what your meat has been through. You can purchase a entire piece of beef (for much less than if it were prebutchered). Secondly, if you ever find yourself living in a location which is lacking in retail kabob shops, you’re not left standing in the dust.
It is very important to know what kind of beef you are purchasing. I am here to try to make beef and all of its cuts more accesible to all of you. It can be rather daunting, looking at a case full of different cuts of beef. If you learn a few basic rules, you can concur that beef case.
My favorite cut for cubed beef kabob is the Flap cut or the Flap steak. It comes from the lower end of the sirloin. Can I just say that this is one of my favorite cuts of meat. It is one of those cuts that will win your stomach over once you give it a shot. You can opt to buy this cut pretrimmed, or for the brave a heart, can purchase a full flap and trim any extra fat and conective tissue. Just make sure that you know what grade of beef you are purchasing. The top three grades, starting with the highest, are Prime, Choice, and Select. Each grade represents the quality and marbilization of the beef. Marbling is very desirable in beef. I personally would recommend choice as the lowest option, this will guarentee better final results.
Things You Will Need:
Large mixing bowl
Two 1 or 2 gallon ziplock bags
2-4 pounds Flap meat, 1 1/2 inch cubes
4-5 large onions, sliced
2-3 Tbs. ground pepper
2 Tbs. kosher salt
1/4 cup vegetable oil
Mix all of the above ingredients together in your bowl, upon adding the onions, give them a good squeeze. The juice from the onions imparts great flavor but it also acts as tenderizer for the beef. Transfer the mix into the zip lock bags, the longer this combination sits, the better it gets. I would recommend at least two days, but 4 days is ideal.