Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing Thigh Meat for Kebabs

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Thigh meat is good for kebabs as it is firmer than breast. A marinade adds flavour and moisture - soaked at least an hour before cooking, preferably overnight. Another trick is to leave the skin on for cooking, then remove it just before serving.

Remove the skin. Cut the flesh from one end of the thigh bone. Lift the bone and scrape away the flesh. Cut the bone from the meat.
Cut the thigh into large pieces, across the grain of the meat. Cut away any sinew or bone that may be attached to the meat.
Marinate the meat if you like, then fold the pieces in half and thread on to skewers. Alternate the meat with cubed or sliced vegetables, to add colour and make the meat go further.