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Kabobs can be made with various meats, including beef, chicken, pork, fish, and exotic meats like kangaroo and rattlesnake. The meat is typically cut into cubes and grilled on skewers.
There are many individuals and combinations of meats that can be featured in a kabob and they are typically cooked on the grill. Beef, chicken, and pork are common types of kabob meat. Almost any meat that can stay on a skewer while cooking can be featured in a kabob dish, including Polish sausage, kangaroo, and bacon-wrapped steak. Kabob meat is usually cut into evenly sized cubes to allow all of the meat on the skewer to cook at the same rate. Other types of meat suitable for cooking on a skewer include shark, rattlesnake and moose.
Although different cuts of chicken can be used to make kabobs, boneless, skinless breast halves are often thick enough for the meat to be diced into uniformly shaped cubes. The Honey Chicken, Garlic Chicken, and Dijon Chicken Kababs are all made with chicken breast halves cut into 1-inch (2.54 cm) cubes. Grilled Stuffed Chicken Breast Rouladen are made with chicken breasts that are buttered, stuffed, and tied shut before being skewered.
Sirloin steak and beef chuck are common kabob choices, as they can be seasoned, marinated, and diced. Beef tip, flank steak and round steak are also suitable for kebabs. Beef can also be combined with other meats in a kabob recipe, such as wrapped in bacon or arranged on a skewer alternately with pork.
Pork is a versatile meat, and different cuts lend themselves to kabobs. Pork tenderloins are thicker cuts of meat and can be cut into large cubes suitable for kabobs. Pork chops and pork shoulder are also suitable as kabob meat.
Kabob meat can also be more exotic than common beef or chicken. Fish, such as sea bass and halibut, can serve as kabob meat. Other fish kabob meat options include tuna steak, swordfish, and shark. Lobster tail can be cut into 1 inch (2.54 cm) sections, with the shell left on, for use as kabob meat. Crab, large sea scallops, and medium prawns are also fish kabob meat options. Lobster or shrimp is often paired with steak on a kabob skewer.
Goat, lamb and venison are also used as kabob meat. Goat kabobs are typically grilled, and the venison is often marinated for added flavor, such as smoke or sweetness. Big game meat, such as elk, bear and caribou, can also be used to make kabobs. For the duck kabobs, the mallard breast is cut into 1-inch pieces. Rattlesnakes can be cut into sections suitable for kabobs, as can kangaroo and ostrich meat.
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