So choose items that will be cooked to your liking at roughly the same time. However, different types of vegetables cook at different rates, and definitely at different rates than various meats and seafood. The biggest advantage of this is visual appeal. Some cooks like to alternate meat and vegetables on the same skewers. Same with shrimp – choose shrimp that are jumbo (16/20 per pound) or larger. Larger sea scallops allow for a bit of browning while the inside remains creamy and tender. For instance, bay scallops are too small to easily skewer, and will cook so quickly they won’t take on much flavor from the grill. For lamb, look for shoulder or leg meat, and for chicken you can use either dark or white meat, with white needing a slightly shorter cooking time.įor seafood, make sure the pieces are big enough to get a bit of color on the outside without overcooking throughout. For pork, use cubed, thick pork chops or tenderloin meat, not shoulder, butt or any of the longer-cooking, tougher cuts. If you're using beef, filet or tenderloin offer the most tender kebabs. Don’t grab a package of stewing meat, such as chuck or brisket, because those need long, slow cooking to reach tenderness. THE FIXINGSįor meat, choose a cut that is tender and takes well to a fast sear. If you're using disposable wooden or bamboo skewers, buy ones that are at least 12 inches long, and soak them in water for at least 30 minutes to prevent them from catching on fire.Įither way, look for skewers that have slightly flat prongs (the stick or blade part), which makes it easier to turn them without the food spinning on the stick. They do get quite hot on the grill though, so need to be handled with care. Metal skewers are studier, reusable and flameproof. In all cases, make sure your grill is well oiled so they don’t stick. The meat varies from culture to culture, as do the spices and seasonings. These are ground meat molded onto skewers, and they are delicious. There is also a world of ground-meat kebabs out there, which might be called koftas, brochettes or seekh kebabs. That's because the food you’re cooking has been cut into small pieces. Once everything is all skewered up, the cooking process is usually relatively fast. Kebabs can be made from many kinds of meat, seafood, fish, poultry or vegetables, or a combination thereof.
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