Grilled meat (and veggies, and the occasional fruit) on a skewer. What’s not to like?
Marinating the meat is important. There are lots of good marinades to use; the recipe below is a simple but tasty one. It also has the advantage of not being acidic, which means that you can marinate the meat for longer without it ruining the texture of the meat.
OK, now prepare yourself for some blasphemy: one of the secrets to great kabobs is not to mix different food items on the same skewer. Different food items will cook at different rates, and possibly cook best at different temperatures, so by mixing them on a single skewer you practically guarantee that some things will be overcooked and some will be undercooked. And let’s face it: most of us don’t want to eat directly off of a skewer anyway. The main benefit to kabobs is as a method to cook bite-sized food, not as a method to consume it. Cook it on skewers, one type of food per skewer; when it’s cooked, transfer it from skewers to serving dishes, and let your guests as much of their favorite foods as they want. Or just make a ton of skewers with fewer pieces on each, and let the purists take whole skewers.
Recipe here.
Enjoy,
Kevin
