Sirloin or chuck for kebabs

Sirloin or chuck. Depends what you want.

Sirloin is the safe middle ground — tender enough to not need much marinating, lean but not dry if you don’t overcook it. Cuts into nice even cubes. Good for a quick weeknight grill.

Chuck is cheaper and way more flavorful, but tougher. You need to marinate it (acidic marinade, a few hours) and cook to no more than medium-rare. The fat renders and keeps it juicy. Better payoff for the effort.

Avoid tenderloin (too lean, falls apart, expensive) and round (dry as a brick). Ribeye is delicious but better served as steaks — it’s expensive and the fat can cause flare-ups on skewers.

If you’re cooking for a crowd and want something that just works, sirloin. If you want maximum beef taste and can plan ahead, chuck. Marinate both at least an hour.

Don’t overthink it — cheap cuts work fine if you treat them right.