Kabobs

[CraigC]

Everyone has seen those skewers with all the colorful vegetables and meat put on in series. I've even had a few people tell me they have it down to a science to cut every thing to a size for even cooking.I say, you need to cook each item on its own skewer to insure even cooking! What are your thoughts?

 

[Morning Glory]

I have some agreement with this - but that may be because I'm not a fan of semi cooked/semi crisp bell peppers. They are very often included for their colour as much as anything and invariably they are not, to my mind, cooked through.

 

[Morning Glory]

What sort of things do you all make kebobs (kebabs) from? I must admit I don't make them often. Last time I simply cooked tofu on its own - Tofu Tikka!. So there was no issue about things cooking at different rates.

 

[Yorky]

Chicken kebabs (as I spell it).

 

[Yorky]

Pork kebabs.

 

[ElizabethB]

@Yorky A beautiful plat. I do agree with @CraigC . I like my veggies cooked on separate skewers. I also prefer space between the pieces. Question: Do you soak your skewers before using? I do.

 

[Yorky]

@YorkyQuestion: Do you soak your skewers before using? I do.

Yes. For about 30 minutes.

 

[Yorky]

Served unwrapped - chicken on green oak lettuce with bbq sauce.
.

@Yorky A beautiful plat. I do agree with @CraigC . I like my veggies cooked on separate skewers. I also prefer space between the pieces. Question: Do you soak your skewers before using? I do.

I sometimes do not include vegetables as with these honey and lime marinated prawns.

 

[Morning Glory]

One thing that is lovely about kebabs is the way you marinate beforehand - somehow I never think about marinating vegetables unless I'm making kebabs. All vegetable kebobs/kebabs are one of my favourite ways to eat vegetables. Mushrooms in particular really benefit from a marinade. I must get those skewers out!

 

[Yorky]

One thing that is lovely about kebabs is the way you marinate beforehand - somehow I never think about marinating vegetables unless I'm making kebabs. All vegetable kebobs/kebabs are one of my favourite ways to eat vegetables. Mushrooms in particular really benefit from a marinade. I must get those skewers out!

I don't normally marinate other than the meat/seafood. However, the excess marinade is poured over the prepared kebabs which are then stored in the fridge for up to 5 days.