Q. What are some helpful suggestions for preparing delicious kabobs? I want to grill them, but am unsure how to get all the ingredients cooked to the appropriate doneness? — Caesar, Kaukauna
A. Kabobs are an excellent item for the grill because they are fun to make and can provide a very colorful presentation. Here a few helpful hints:
- For a good quality product, everything on the skewers should be done at the same time. In order to accomplish this, items like potatoes or carrots might have to be blanched or par-cooked prior to assembling the skewers.
- Another thing to keep in mind is the type of protein you are using. Shrimp cooks very quickly and can become tough and rubbery if overcooked. Chicken needs to be cooked so it isn’t pink and squishy in the middle. Beef and pork can be cooked medium so they don’t cause as big of a challenge.
- The skewer also plays a big impact in your finished product. Wooden skewers can be soaked ahead of time to help them withstand the heat of the grill, but over time they may eventually dry out and burn. Metal skewers are a solution, but remember that metal conducts heat and thus cooks from the inside as well.
- Don’t forget to baste while cooking. A flavorful marinade with a base of wine, soy sauce or fruit juice with your favorite seasonings can go a long way to a fantastic finished product.