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The Secret to Perfect Shish Kabobs
- Canola oil for prepping grill
Your choice of
- Marinades or seasonings
- Meats like chicken and beef
- Veggies like peppers, onions, mushrooms, zucchini, yellow squash, and grape or cherry tomatoes
- Cut your meat and vegetables to uniform sizes and marinate ahead of time, if desired.
- Clean your grill if needed. Oil the grates (preferably using a canola-soaked, wadded paper towel).
- Preheat the grill on medium to medium-high.
- Meanwhile, season meat and vegetables as desired and thread them onto skewers, making sure to leave a little room between each item and not crowd them too closely together. Remember to thread all the same type of ingredient onto each skewer, keeping ingredients separate so you can control their cooking.
- Add kabobs to the grill and turn them or move them to cooler/hotter parts of the grill as needed until each item reaches the desired doneness. Remember that tomatoes need just a brief couple of minutes, so you'll want to reserve them until the end of cooking.
- If any kabobs are done before others, keep them warm on a plate, covered with foil, until all skewers are done cooking.
- To serve, take finished kabobs to the table and let everyone un-skewer the food they would like. Alternately, for a nice presentation, un-skewer all of the cooked items onto a large serving platter and present that at the table for guests to pass and serve themselves as desired.
For foods that tend to rotate on the skewers, which can make turning the kabobs difficult, simply run two skewers (rather than just one) through the chunks of food prior to grilling.