Jim Davis: Hi! Chef Jim Davis here for Harris Teeter. I am going to show you now how to cut beef for Kebab.
I am using an eye of round roast, I am going to trim it up and I have to remove this silver skin. This silver skin is tough. It will never ever get tender. You can't cook it long enough to get it tender.
We are going to remove that and remove this little piece down here. We'll just slide the knife under it, and pull it off, just like that. You don't have to get every bite of it off of there but, more you can get off the better your kebabs are going to be.
Cut that off, and cut this off. Look at that, nice piece of meat, nice piece of meat. Okay, that's perfect! We'll cut this little piece here and this little piece here. And there we go.
Alright! Now, for kebab we want to have pieces of meat about an-inch-square, maybe an-inch-and-a-quarter. So what I am going to do is I am going to cut off the slice of this, about maybe an-inch-and-a-quarter wide, maybe an-inch-and-a-half, just like that okay.
Then I am going to cut it again right down the middle, just like that, get the two long sticks, I am going to cut it into pieces just like that. Look at that. Well, you look at that. Now that is what's put on to a kebab, put on a grill, and just fire it up. That's how you cut a kebab.