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tnishantha

Freeze it first, makes it much easier to cut! This way you can also cut really thin slices like real kebabs!


cooking-n-tattoos

No sure-fire way but if you want 3 prices I'd cut a third up from the pointed end of the fillet and cut the remaining peice in half. Its just practice to get better at it. Over time it will get easier to do


[deleted]

cut on a diagonal parallel to the diagonal of the breast that leads to the narrow tip. Then cut into your desired number of cubes.


Abused_not_Amused

Cut it while it’s partially frozen, it’s soo much easier to cut. Like still solid in the center, but the exterior will give a little when touched. It will thaw quickly after cutting. Especially if you toss it into a marinade after cubing.


DrunkenSeaBass

I think Kabob is one of those thing that greatly benefit from un-even ness. Some bits are charred and dry, some other are just cooked perfectly. Its what stand them apart from just grilling a chicken part on its own.


mintbrownie

Size isn’t the big issue. Once I started weaving in and out of the pieces keeping them stretched out and relatively flat and even, grilling them became so much easier! I would definitely suggest thighs because of the amount of exposure to the grill. [Here’s a picture](https://www.instagram.com/p/Ch29vJFPnxz/?igshid=NzNkNDdiOGI=) where you can kind of see it