Kabobs, or kebabs, are simply pieces of meat, vegetables, or fruit threaded on skewers, then broiled or grilled. But there are tips and tricks to making the best kabobs.
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- Keep all ingredients about the same size so they cook evenly.
- If you're cooking foods with very different cooking times (like pork and cherry tomatoes), keep the same foods on one skewer. Cherry tomatoes, which cook in about 2 minutes, will overcook in the time it takes to cook pork, about 10 minutes.
- Metal skewers are best for foods that take longer than 5 minutes to cook.
- Bamboo skewers should be soaked in water for 30 minutes before adding the food so they don't burn in the intense heat.
- Watch kabobs carefully on the grill, and turn them frequently.
- Be sure the grill is clean, hot, and well oiled so the food will release.
- If you brush the kabobs with a marinade while they cook, discard any unused marinade at the end of cooking time. And give the kabobs a chance to cook for 2-3 minutes after the last marinade application to kill any bacteria.
- For foods that can twirl on the grill, like shrimp, use two skewers, parallel to each other, to pierce the food.
