Kebabs are the perfect food for grilling. Whether they are chicken, steak, veggies, shrimp or a combination thereof, there’s nothing quite like the smokey flavor of grilled kebabs. If you’re thinking about grilling some kebabs, however, you should consider the following tips.
Use Metal Skewers… or Soak Bamboo Skewers
One of the problems many people encounter when attempting to grill kebabs is burning their skewers. If you use wooden or bamboo skewers, there’s a good chance they’ll burn, especially when placed in close proximity to the flame. To prevent this from happening, try using metal skewers instead. Not only are they burn-proof, but they are also reusable.
Alternatively, you can soak bamboo skewers in water before placing them on the grill. By soaking them in water, they are less likely to burn. They may still “char,” but they shouldn’t burn all the way through.
Coat the Grate
Kebabs have a tendency to stick to the grate when grilled. When this happens, the outside of the food will harden to the grate, forcing you to rip it off. And in doing so, you’ll remove the seasoned exterior of the food, making it less palatable.
You can coat the grate in vegetable or olive oil beforehand to prevent kebabs from sticking. Using a brush, apply a small but thorough amount of cooking oil to the grate before lighting the coals. Once the oil has been evenly distributed, you can light the coals and add the kebabs. In addition to preventing your kebabs from sticking, the oil also helps to lock in the flavor.
Cut and Prepare Food Proportionately
Another common mistake you’ll want to avoid when grilling kebabs is preparing your food in different sizes. If you have a large steak medallion next to several small pieces of onion, conventional wisdom should tell you that the onion will cook faster. And assuming they are on the skewer, you won’t be able to remove the onion when it’s done; thus, resulting in burned onion and/or an underdone steak medallion.
To prevent this from happening, cut and prepare your food proportionately. As long as the skewered food is about the same size, it should cook at roughly the same pace. There may still be some nuances regarding cooking times, but it shouldn’t cause any major issues.
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