Shish-kababs aren't just a summertime food, they're an all-the-time food. You can make time, anytime, to fire up the grill.You should go for it. They're easy and fun to make, they're perfect when you want to use super lean cuts of meat, and they cook really fast.
And let me tell you something... if you marinate the meat... I'll just put it this way... you talk about tender! Oo-baby!
Do I ever have some cool tips for you to use, no matter when you plan to have Shish-kababs!
Here's what you want to do to ensure that you'll have Shish-kebab perfection...
Grilling with Confidence
1To ensure that the kebab meat doesn't cook too quickly, cut your kebab meat into at least one inch thick cubes. That way, the meat won't look so shriveled up and small.
The Essential Tool
2You don't want your skewer sticks to catch fire on your grill and burn, so be sure to soak bamboo skewer sticks for at least 30 minutes prior to cooking your kebabs. When you're in a hurry (And who isn't these days?), soak the entire package of skewers at one time, Afterwards drain the water, and freeze them (Yes, actually freeze them). Then when you want to use them, pull out the exact amount that you'll need.
A Bare Necessity
3The last thing you want is to see your beautiful looking skewers of meat and vegetables looking nice and tasty and when you're ready to retrieve them from the grill, they stick ruining the meat on a bunch of your shish-kababs. To prevent this from happening, spray your skewers with cooking spray. It works like a charm, every time.
Working with Skewers
4
This is a trick that I've used in the past: I spear the vegetables and meat with two skewers. When you double skewers per each kebob, you help to get the food in place, which will help ensure even cooking.
Shish-Kebab Cooking Basics
5 Cooking your skewers works best when you don't closely skewer the meat and the vegetables. This will ensure that they will cook more thoroughly. Also be sure to leave space, not crowding them together on the cooking grate surface.
The Main Shish-Kebab Grilling Technique
6 The main secret to meat and vegetable kebabs grilling perfection is to grill them over direct medium-high heat, only turning them once.
Real Menu Ideas for Shish-Kebab Grilling
Grilling Chicken Breasts - add zucchini squash, sweet red bell pepper, mango and white onion chunks to your skewers
Grilling Beef (Top Sirloin) - add short pieces of corn on the cob, red Bermuda onion wedges, and cherry tomatoes to your skewers
Grilling Pork (Tenderloin) - add mushrooms, sweet yellow and green bell pepper, and leeks to your skewers
Cater-Hater Tip: I like to serve shish-kababs with rice salad combinations such as wild rice with Japanese black rice, green peas and raisins tossed in a citrus vinaigrette. Or, served with tabbouleh salad consisting of fresh diced tomato, diced white onion, fresh garlic, lots of chopped Italian parsley and the tabbouleh of course. And you could always keep it simple and serve your kebobs with pasta or noodles. Doing it that way, you allow the skewered grilled vegetables to stand out for themselves.
*****
I do this... I write to help to create to opportunities for all who choose to pursue their passion to have parties almost irregardless regard to economic constraints.
I think if we keep talking about the cost of parties (I write blog posts, you write comments), together, maybe we can break down some of the party industry's price barriers and shame some of the people who've taken your money and delivered a poor quality product right into growing a conscious and treating you right (nice thought, huh?).
Opportunities to be inspired about parties are everywhere. Yet, people looking out for your wallet are few and far between. My goal is to inspire you, causing you to question the way things are that have been the status quo for too long. When we stand together and speak up, we can be a powerful force.
Let's keep the conversation of change going. Because in the sea of everyone talking, one voice is a whisper... several voices are a scream.
Leave a comment and share your thoughts, ideas and suggestions below. Remember to be as specific as possible because what you have to say helps us all.
Always... be encouraged and encourage others too,
“Great legends are usually people who die young because they didn’t live long enough to spoil their image.” - Ed Limato, Hollywood agent (July 10, 1936 – July 3, 2010)
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