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4 Tips for Tastier Kebabs

August/September 2019 Issue
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You don’t have to be a kid to agree that eating food on a stick is fun. Skewered meat and veggies on the grill is one of the joys of summer. To ensure that you achieve the best possible result using this cooking technique, be sure to follow this basic set of rules.

Metal Beats Wood

Wooden skewers are acceptable in a pinch. Just be sure to soak them in water for at least 30 minutes before you thread food onto them. For best results, though, use metal skewers. The grill is a high-heat area, and all the soaking in the world won’t prevent wooden skewers from eventually burning. Metal skewers have what it takes to stand up to the heat.

Consistency Is Key

Contrary to what you may have learned, it’s perfectly fine to thread skewers with a mix of meat, vegetables, and even seafood, and it makes for a more attractive presentation. However, if you choose to go this route, be sure to think about cooking times. Ensure that all the food items on one skewer have comparable cooking times, then cut them into similar-size chunks; 1- to 1½-inch cubes are ideal.

Crowd Control

Don’t overcrowd the skewer. This slows down cooking and leads to unevenly cooked food. Leave space between food chunks so that the heat of the grill can circulate all the way around them.

Line Up

Always arrange skewers on the grill at a diagonal to the grate. You’ll have an easier time turning them, and the skewers will be properly supported on the grill. Plus, you’ll get the nicest grill marks if you start them out on a diagonal, turn them 180 degrees, then flip and repeat.


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