Summer has finally arrived, which means it's time to head outside and fire up the grill. If you're looking to keep things simple and easy, kebabs are a great way to go. There's minimal slicing and dicing, and you can use practically any type of meat or seafood, as well as a variety of vegetables. It sounds easy enough, but there's one common mistake that can turn them into a disaster.
To cook kebabs properly, meat and vegetables should be cooked on separate sticks.
Most produce requires a different cooking time than your average protein, so the two are unlikely to be done at the same time. Combine both on the same skewer (guilty as charged), and you end up with either burnt vegetables or undercooked meat. Also, if you're working with more than one type of protein, such as chicken and steak, which have different internal cooking temperatures, you're best bet is to keep those separate as well.
Another thing to keep in mind is the type of skewer you are using, be it wooden or metal. If you go with wood, soak them in water for at least 30 minutes beforehand, so they don't burn on the grill. If you use metal, stainless steel is always a good option, but make sure to lightly spray them with nonstick cooking spray so that your ingredients don't stick to the skewer. Finally, keep a little space in between each item when placing them on the skewers for even cooking.
Follow these tips, and you'll be the kebab king (or queen) in no time.
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