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Started By
Message
Favorite kabobs?
Posted on 7/23/14 at 9:33 am
Posted on 7/23/14 at 9:33 am
I usually do beef or chicken with onions/bell peppers/mushrooms/pineapple/teriyaki but I want to branch out. I am thinking squash and zuchinni for sure and I have some pork also.
5
Posted on 7/23/14 at 9:36 am to madamsquirrel
Shish
Posted on 7/23/14 at 9:40 am to madamsquirrel
Pork / Beef tenderloin chunks
Squash, zucchini, onion, cherry tomato
Squash, zucchini, onion, cherry tomato
Posted on 7/23/14 at 9:58 am to madamsquirrel
Shrimp is always good on a kabob.
Posted on 7/23/14 at 10:05 am to madamsquirrel
quote:None... only because Ive never mastered the art of cooking them. Its hard to judge readiness...
Favorite kabobs
Posted on 7/23/14 at 10:17 am to madamsquirrel
I made some shark kabobs not too long ago. They were pretty delicious
Posted on 7/23/14 at 10:26 am to LNCHBOX
We are doing them for about ten people and you are supposed to de-skewer then eat (possibly over jasmine or yellow rice). With this in mind and to avoid cooking problems I am considering doing all protein skewers and all veggie skewers (since some people are picky also).
Posted on 7/23/14 at 10:28 am to Count Chocula
quote:
None... only because Ive never mastered the art of cooking them. Its hard to judge readiness...
Key is to cut the beef / pork / chicken into chunks or cubes in proportion to the veggies, so that everything lays flush on the grill. Makes cooking everything evenly a little easier.
Posted on 7/23/14 at 10:29 am to madamsquirrel
quote:
With this in mind and to avoid cooking problems I am considering doing all protein skewers and all veggie skewers
Good way to go. I'm one of those picky people
Posted on 7/23/14 at 10:30 am to LNCHBOX
Grown men who don't eat vegetables. lolz
Posted on 7/23/14 at 10:33 am to Rohan2Reed
Maybe so R2R, but my problem has always been that the chicken, beef or pork is undercooked/overcooked and the veggies are overcooked/undercooked. Then if you put chicken, beef and pork ALL on one skewer its all together a different snafu of major proportions.
But I see your point....
But I see your point....
This post was edited on 7/23/14 at 10:36 am
Posted on 7/23/14 at 10:35 am to Count Chocula
And I see your's. I'm not big on skewers to begin with, but it is a good method when you're serving a lot of people individually. I think the key to not having overcooked veggies and undercooked meat is to have a grill with 2 racks. Cook on bottom until veggies are done / charred to your liking then finish with lid closed on upper rack until meat is cooked through.
Posted on 7/23/14 at 10:37 am to Rohan2Reed
You are 100% correct... the thought crosses my feeble mind often. But Im too lazy to do all that, especially for people who I don't really like.
Posted on 7/23/14 at 10:42 am to Rohan2Reed
quote:
Grown men who don't eat vegetables. lolz
Grown men judging another grown man's decisions (and basing it off a false assumption)... lolz
Posted on 7/23/14 at 10:53 am to madamsquirrel
I often do all meat skewers and all veggie skewers. The veggies typically take about half the time, so it keeps everything manageable.
Posted on 7/23/14 at 10:56 am to LNCHBOX
Posted on 7/23/14 at 12:20 pm to hehatedrew
Lemon Fish, Shrimp, Pineapple, grape tomatoes.
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