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Posted on 4/18/11 at 3:58 pm to Deactived
Ahh, that does make sense. 
Now that I think abt it, I guess I have just always used veggies that can be eaten a little on the raw side and still be ok. I also sometimes wrap the whole kabob in tinfoil to get em extra juicy.
Now that I think abt it, I guess I have just always used veggies that can be eaten a little on the raw side and still be ok. I also sometimes wrap the whole kabob in tinfoil to get em extra juicy. 
Posted on 4/18/11 at 4:01 pm to Deactived
quote:
different cook times for veggies and meats. especially if you are doing steak or beef.
And meat tastes like meat and veggies taste like veggies. Two other things for "better kabobs" is to double skewer the item and to leave some space between each piece on the skewer.
Posted on 4/18/11 at 4:04 pm to Deactived
quote:
different cook times for veggies and meats. especially if you are doing steak or beef.
Exactly. I find that putting them all together results in undercooked veggie and/or overcooked proteins.
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