# Best Shis-Ka-Bob Meat

**URL:** <https://boards.straightdope.com/t/best-shis-ka-bob-meat/269617>\
**Category:** In My Humble Opinion\
**Created:** [October 17, 2004, 3:21am UTC](https://boards.straightdope.com/t/best-shis-ka-bob-meat/269617 "2004-10-17T03:21:20Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![zydecat](https://avatars.discourse-cdn.com/v4/letter/z/e480ec/32.png) [@zydecat](https://boards.straightdope.com/u/zydecat)\
**Post date:** [October 17, 2004, 3:21am UTC](https://boards.straightdope.com/t/best-shis-ka-bob-meat/269617/1 "2004-10-17T03:21:20Z")

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I usually grill shish-ka-bobs using a cut of london broil that I have cubed and marinated in a red wine vinegar salad dressing. I tenderize the meat with a hammer as well as some Adolph’s tenderizer added to the marinade. It usually comes out pretty good but not drop dead, oh-my-God, I’ve got to have this again soon- good.

I would like to upgrade my meat choice a bit. I have a piece of chuck roast that I am thinking about using. I’m not sure exactly what it is labeled but it is a 1 inch thick slab of well marbled chuck with just a little bone in it. I’m thinking that the extra fat would make a much more tender shish-ka-bob. Anyone here tried this? I know I could just plow ahead and experiment, but hey, meat’s expensive.

What other cuts do you use to make shish-ka-bobs? Also, what exactly is cube steak? I see it cut up and labled with a generic cube steak sticker but really have no idea what they are foisting on me. What might a typical cube steak dish be…shish-ka-bob? Stew?

Thanks!

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**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\
**Post date:** [October 17, 2004, 3:49am UTC](https://boards.straightdope.com/t/best-shis-ka-bob-meat/269617/2 "2004-10-17T03:49:45Z")

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> [@zydecat](#):
>
> I would like to upgrade my meat choice a bit. I have a piece of chuck roast that I am thinking about using. I’m not sure exactly what it is labeled but it is a 1 inch thick slab of well marbled chuck with just a little bone in it. I’m thinking that the extra fat would make a much more tender shish-ka-bob. Anyone here tried this? I know I could just plow ahead and experiment, but hey, meat’s expensive.
> 
> What other cuts do you use to make shish-ka-bobs? Also, what exactly is cube steak? I see it cut up and labled with a generic cube steak sticker but really have no idea what they are foisting on me. What might a typical cube steak dish be…shish-ka-bob? Stew?
> 
> Thanks!

Chuck makes good saslik, as does a nice well marbled lamb, and even horse.

Cube steak comes from square…nope. Cube steak comes from cows who have doed the death of a thousand cuts…nope. Cube steak is a cheap cut that would normally be wicked tough, and run through a machine that makes a zillion small cuts in it, breaking the length of the fibers to give it the seeming of tenderness. Just think of it as partially prechewed and you will be OK=) FWIW, take a nice seasoned flour or panko [japanese bread crumbs] and do the pan saute in butter thing, deglaze the pan with some cream and lots of pepper and it is quite yummy=) mrAru makes a mean tempura cube steak chunk, and we have it with tempura broccoli and cauliflower florettes.