Trim the fat and connective tissue from the meat, then cut across the grain into fairly even-sized cubes that are no larger than 5 cm thick. If you prefer rarer meat with pink centers, then you should skewer the cubes closely together in order to achieve that. However, if you prefer the kebab to be much better done, then ensure that the cubes are separated more.
Any lean cut of meat can be used for kebabs. For example, you can try using cubes of pork fillet, or the fillet end of leg of pork. Other good choices for making skewered kebabs are lamb fillet or fillet end of leg of lamb, fillet of beef and chunks of either turkey breast or chicken breast.
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