25, 2022
Want to learn how to grill kabobs without a recipe?
We’ll tell you everything you gotta know in this guide.
Grilling kabobs is one of our favorite summer activities.
Its a no-fuss way to cook up meat and vegetables without dirtying (or heating) the kitchen.
No matter how you serve kabobs, theyre always delicious.
Read on to learn everything you gotta know aboutgrillingthe best-ever kabob.
The No.
1 Mistake in Kabob-Making
First things first: Wed like to dispel a common kabob-making myth.
The Best Ingredients for Kabobs
Kabobs are fantastic because theyre so versatile.
That said, some meats and vegetables make better kabob options than others.
Look for quick-cooking meats that work well withdirect-heat grilling.
Avoid tough cuts like beef brisket or pork shoulder, which wont break down and become tender in time.
Lamb seems to be the one exception to this rule.
Weve made kabobs out of the loin, leg and shoulder, and they all turn out great.
Youll want to choose a firm-textured fish that wont flake apart on the grill.
Other types of seafood that work with kabobs include shrimp, scallops, lobster tail and squid.
(Psst:These are thebest fish to buywhen you cant find tuna or halibut.)
Most vegetables are fair-play for kabobs, as is firm, pressed tofu.
That said, some vegetables dont skewer as easily.
Adding anacidic ingredientlike citrus juice or vinegar will also help tenderize the meat by breaking down tough muscle fibers.
Feel free to include otheraromatic ingredients, like spices, herbs or garlic, to add extra flavor.
When it comes to marinating meat and vegetables, its best to keep them separate.
They may also need different marinade times, and over-marinating meat or vegetables can cause them to turn mushy.
Heres a handy guide for how long to marinate kabob ingredients:
Need inspiration?
Check out this collection of ourfavorite marinades for grilling.
How to Prep Your Kabobs
Prepping kabobs is easy in theory.
Simply cut your meat and vegetables, plop em in the marinade and thread them on skewers.
There are a few things youll want to look out for to ensure your kabobs cook evenly, though.
For starters, its important to cut the ingredients into similar sizes.
We like 1-1/2 to 2-inch cubes best for most meat and seafood.
Then, when youre ready to load the ingredients onto the skewer, focus on spacing.
The ends of the skewer could overcook and dry out by the time the middle pieces are cooked through.
Instead, leave about 1/2-inch of space between each piece.
Dont be afraid to thread these types of ingredients onto two skewers to increase stability.
Its also best to flip the kabobs several times to give them the opportunity to brown on each side.
If youre looking for more specifics, use aninstant-read thermometer.
This helps loosen up any built-on bits, making it easier toclean the grates.
Then, before you add your kabobs, oil the grates to add an extra layer of stick prevention.
Always oil hot grates moving from the back to the front to keep the flare-ups from burning your arms.
Stainless steel skewers are best for longevity, and they dont need to be soaked in advance.
We like14-inch flat stainless steel skewersbest for anyone who makes kabobs on the regular.
Unlike round skewers, they prevent most ingredients from spinning as you turn them.
Theyre also easier to use than curved or flexible skewers.
For wooden skewers, we look to12-inch round bamboo skewers.
Theyre also inexpensive, so you wont mind throwing them away when youre done.
Here are some tips for making the best kabobs.
Red meat can hold up to bold marinades, so have some fun when making steak kabobs.
We like thisgrilled beef marinadewith French dressing, Worcestershire and lemon juice.
Since steak can be cooked to medium-rare temperatures, have the thermometer ready.
You dont want to overcook lean cuts like filet mignon!
see to it to use a great marinade to protect the chicken, like thishoney-glazed version.
We likethis recipethat uses lemon juice and soy sauce.
Seafood kabobscook fast, especially if youre using pieces smaller than 1-1/2 inches.
Seafood can be difficult to skewer, too.
If its still a frustrating flipping experience, try adding a second skewer to add stability.
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