Tenderloin

• Tenderloin is a cut of meat taken from the lower back part of the animal and because the muscles aren't active in that area and there is little connective tissue, it produces very tender meat. Filet mignon comes from this part of the animal and if you want tender shish kabobs, tenderloin is the way to go. It is also a more expensive cut of meat. Pork tenderloin is also the best cut if you are preparing pork shish kabobs.

Rib Eye

• Rib eye is cut from another part of the muscle that produces tenderloin. However, the rib eye section has plenty of marbling, which gives it flavor and makes it tender. These can be bought boneless or with the bone in and cut into pieces for the kabobs. Remember that marinating meat also helps to make it tender and can be marinated up to 24 hours beforehand. Rib eye is on the more expensive side but will make for a tasty kabob.

Sirloin

• Sirloin is a cut of meat also from the back section of the animal, but behind the tenderloin. Sirloin tips are the best cut of the round section of the meat and is also very lean. It's a good cut for those watching their weight and is also a good meat for marinating. Although not as tender as the tenderloin, it will still make excellent kabobs.

Chicken

• If you plan on having chicken on your shish kabobs, the breast and the thighs are the best part of the chicken to use. Because the breasts are a leaner cut, it's also a healthier cut, but can dry out faster. Thighs are good for kabobs because they contain more fat which leaves them tender and juicier. You can always use a combination of breast and thigh meat or have skewers with just breast meat and some with only thigh meat.