Yummy Shish Kabobs

Posted by Correen in Barbecue, Main Dish, Recipes | 4 comments

Family favorite and kid approved – Shish Kabobs! As a fun and healthy alternative to hamburgers and hot dogs Shish Kebobs are super easy to make. Put your favorite meats and veggies on a stick, add some flavor and eat to your heart’s content!

Whether you are using metal skewers or wooden ones, kebobs can be eaten without utensils making them popular with everyone from the kids who eat them to the moms who have to clean up. Metal skewers are hot to the touch once they have been on the barbecue so if you have little ones, make sure to use wooden skewers. Besides they are much cheaper and can be thrown out afterwards.

TIP: Soak wooden skewers in water for at least thirty minutes before putting them on the grill. A skewer that isn’t saturated will burn up on the grill and can cause flare ups.

There are an infinite number of combinations for kabobs that you can make with your favorite foods. Meat choice could be lamb, beef, chicken, shrimp, fish, and pork. For your vegetable choices, be sure to use veggies that can stand up to the heat of the grill without getting mushy and falling apart. Some of the favorite choices include cherry tomatoes, bell peppers, and onions.

Cut the meat and vegetables into one inch cubes because it’s easier to cook them if all the food on the skewer is of similar size and has about the same cooking time. There is no need to cut round veggies like tomatoes, just make sure that the tomato is about the same size as the other food you have cut up. Additionally, if you want a tomato on your skewer consider adding one to each end after the kebob has finished cooking or just a few minutes prior to the meat being cooked through.

Reduce cooking time for chicken by boiling boneless skinless chicken breasts for about twenty minutes before cubing. Parboiling also helps to avoid cross contamination. It’s also a good idea to include only one type of meat on a skewer, as cooking times vary significantly. For instance, shrimp cooks much faster than a beef cube.

When using raw meat, prepare the shish kebobs the night before, chilling them with or without marinade. Using marinade? Make sure to drain any excess away before grilling, as well as allowing the skewers to come to room temperature before placing on the grill to aid in faster, more even cooking.

Shish kebobs can be used as appetizers or the main meal and are a delicious addition to any meal. Mix up the meat and veggies for a different taste every time.

TIP: Here are some side dishes that are sure to compliment your homemade shish kabobs…

• How to cook Thai Style Papaya Salad
• Best Ever Hawaiian Potato Salad
• Coconut Rice
• Sweet and Sour Carrots

What are your favorite ingredients for Shish Kabobs?

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