Grilling Kabobs Simply and Easily

GRILLING KABOBS SIMPLY & EASILY

Whatever your food fancies – kabobs are for you! They can be meat, seafood, vegan, vegetarian, you pick. That’s the beauty of kabobs, they are basically an anything goes meal.

First, you need to get skewers. Most skewers are made from metal or bamboo. If you’re using bamboo, soak them before cooking so they don’t burn – submerge them in room-temperature water for 30-60 minutes before grilling.

Depending on what cut of beef you are using, remember, marinade helps to tenderize meat. For chicken, use boneless breasts or thighs. Breasts are lean, while thighs are juicy and fuller-flavored. Keep in mind that white meat will cook faster than dark meat. Cut beef and chicken into 1 1/2-inch cubes to keep them juicy. If you’re using a marinade, marinate the pieces of meat before you thread them. Discard the marinade after removing the meat. As far as seafood, shrimp, scallops, and any firm fish will be a great addition. For all kabobs, choose softer vegetables that will cook in the same time as the meat or seafood, like zucchini, mushrooms and peppers. The trick is to make sure meat, seafood, and/or vegetables are cut into equal-size pieces before skewering so that everything has a chance to cook evenly. Leave space between the items on the skewer so the heat can circulate and cook everything evenly. It’s a good idea to lay double-thick foil strips on the edge of the grill to protect the ends of the skewers. This will prevent wooden skewers from burning and metal ones from getting dangerously hot.

Set up the grill for direct and indirect heat. On one half of the grill light the charcoal and the other half is where you grill the kabobs. Oil the kabob half of the grill and wait until the oil smokes.

If you made the kebabs ahead of time, bring them to room temperature while you preheat the grill. Pat the kebabs dry. If not marinated, season them with salt and pepper. Then lay the kebabs on the direct-heat side of the grill with the skewer ends overlapping the foil. Space them out to let them cook evenly. Don’t move them until the bottoms look slightly charred and they release easily from the grill. Then turn the kebabs as necessary to sear all sides. Once they’re seared, the meat may need a little extra cooking. Move the kebabs to the indirect-heat side of the grill and cover. Chicken should take 10-12 minutes and beef about 8-10, for medium-rare.|

Grilled Kababs

Prep Time: 1 hour Cook Time: 15 minutes Serves 4 -8 people

MARINADE:

❦ 1/2 cup olive oil ❦ 1/2 cup soy sauce ❦ 3 cloves garlic minced ❦ 1 teaspoon black pepper

INGREDIENTS:

❦ 2 pounds sirloin steak or chicken (breasts or thighs) cut in 1-inch cubes ❦ 1 red bell pepper seeded and cut in 1-inch pieces ❦ 1 orange bell pepper seeded and cut in 1-inch pieces ❦ 1 green bell pepper seeded and cut in 1-inch pieces ❦ 1 red onion cut in 1-inch pieces ❦ ½ pound whole mushrooms ❦ 8-12 inch metal or bamboo skewers (if you use bamboo, soak them in water first for 30 min or more otherwise they will burn on the grill)