It’s a good idea to get into the habit of coating your grill grate with oil before cooking on it, especially when cooking kebabs. If you don’t, some of the food may stick, making it difficult to cook properly. Using a brush, gently apply a high-heat cooking oil, such as vegetable or canola oil, to the grill grate. Once coated, you can then add your kebabs.
If you’ve ever grilled kebabs using wooden skewers, you probably know how difficult this can be. Wood isn’t exactly fireproof, so placing wooden skewers on a hot grill may cause them to burn and char. Thankfully, there’s a simple solution to prevent this: soak your skewers in either water or marinade sauce for 30-45 minutes. The moisture should prevent them from burning while your food cooks.
Another all-too-common problem faced by home chefs when grilling kebabs is cooking everything evenly. Filet medallions, for instance, will take longer to cook than most veggies. To overcome this hurdle, try separating your food on different skewers. Maybe you can place chicken on one skewer, steak on another, and your veggies on a third. Once the veggies are cooked, remove the skewer and allow the meat to cook for a few more minutes or as needed. This ensures your food is cooked evenly and without some pieces being more done than others.
It’s nearly impossible to cut your meat and veggies all the same size, but you should strive to keep them a similar shape and size at the very least. If one medallion is twice the size of another medallion, it will take longer to cook. Maintaining consistent sizes with your kebabs, however, promotes thorough and even cooking.
Well-seasoned meat and veggies can make a world of difference in the quality of your kebabs. But it’s next-to-impossible to season all of your food if it’s already on a skewer. This is why it’s a better to season your food before placing it on skewers. In fact, you can place your meat and veggies in a couple dishes (don’t mix the two), followed by coating them in your preferred seasoning. Shake them around a bit and you’re good to go!
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