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How to Cut Meat for Kabobs (Beef, Chicken, Lamb and Pork)
How do you cut meat for kabobs? Trim off excess fat and sinew, then cut the meat into even 1" to 1.5" cubes so every piece cooks at the same rate. Our pick is the Dalstrong Gladiator 7" Venator Knife ($99), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its mid-size blade is long enough for clean cuts through a roast and nimble enough to trim sinew, which makes cubing fast and even.
Uneven pieces are the most common kabob problem: small ones dry out while big ones stay underdone. Consistent cubes fix that.
Best cuts for kabobs
| Meat | Good cuts | Cube size |
|---|---|---|
| Beef | Sirloin, tenderloin tips, ribeye | 1.25"–1.5" |
| Chicken | Thighs (juicier), breasts | 1"–1.25" |
| Lamb | Leg, loin | 1.25" |
| Pork | Tenderloin, loin, shoulder (for longer cooks) | 1"–1.25" |
Step by step
- Chill. Cold meat is firmer and easier to cut evenly.
- Trim. Remove thick fat, silverskin and tough connective tissue. A little fat adds flavor; thick pieces cause flare-ups.
- Cut into slabs. Slice the meat into slabs as thick as your target cube.
- Cut into strips. Cut each slab into strips of the same width.
- Cut into cubes. Cut across the strips. Aim for the same size every time.
Threading tips
- Soak wooden skewers in water for 30 minutes so they don't burn.
- Leave a small gap between pieces so heat circulates.
- Put meat and vegetables on separate skewers when they cook at different speeds.
- Use two parallel skewers to stop pieces from spinning when you turn them.
Vegetables for kabobs
Cut onions, peppers, zucchini and mushrooms to roughly the same size as the meat. Dense vegetables like potatoes should be par-cooked first. A chef's knife or santoku like the Gladiator 7" Santoku ($79) handles the produce.
Marinating
Cut first, then marinate, since more surface area absorbs more flavor. Lean cuts benefit most. Avoid very long marinades with strong acid, which can make the surface mushy.
Using a whole roast
Buying a whole sirloin or leg of lamb and cubing it yourself is usually cheaper than pre-cut kabob meat, and you control the trimming. A curved butcher knife like the Gladiator 8" Cimeter ($79) helps with large roasts. See leg of lamb basics and how to cut stew meat.
Food safety basics
- Use a separate board for raw meat, or wash the board, knife and your hands thoroughly with hot soapy water before moving on to produce.
- Keep meat refrigerated until you're ready to cut it.
- Cook to the USDA's recommended safe minimum internal temperature and check with a thermometer.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Venator Knife 7", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 7" chef-utility knife.
Butcher & Breaking Cimiter Knife 8", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For breaking down larger roasts.
FAQ
What knife is best for cutting kabob meat?
A mid-size, sharp knife. The Dalstrong Gladiator 7" Venator ($99) trims and cubes quickly and evenly.
What size should kabob cubes be?
About 1" to 1.5", all the same size.
What's the best beef for kabobs?
Sirloin is a popular balance of tenderness and price.
Should I marinate before or after cutting?
Cut first, then marinate.
Should meat and vegetables go on the same skewer?
Separate skewers cook more evenly when cooking times differ.
