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Started By
Message
Looking for Ka-bob ideas
Posted on 7/25/12 at 12:21 pm
Posted on 7/25/12 at 12:21 pm
Having a ka-bob night and looking for new ideas. TIA
5
Posted on 7/25/12 at 12:24 pm to Dale Doubak
Cook the meat on one skewer and the veggies on another skewer since the cooking time is so different. 
Posted on 7/25/12 at 12:25 pm to Dale Doubak
Curry yogurt marinated chicken thighs
Sweet potatoes (savory or sweet)
Almost any stone fruit
Sweet potatoes (savory or sweet)
Almost any stone fruit
Posted on 7/25/12 at 12:28 pm to Dale Doubak
Chicken seasoned with cumin, chili powder and cayenne on kebabs with red onion, pineapple and green peppers.
Posted on 7/25/12 at 12:35 pm to LSUPHILLY72
quote:
Cook the meat on one skewer and the veggies on another skewer since the cooking time is so different.
This has always been my problem with kabobs. I don't see the point because of this very factor.
I like the look of them with the veggies and meat on the kabob and I like the flavor when the veggie cooks up against the kabob, but the veggies are never cooked enough when the protein is done. I've actually cooked the veggie kabobs first, de-kabobed them and reloaded them on the raw meat/shrimp kabobs, finally cooking the entire kabob together. Looks pretty, but not worth the trouble.
Suggestions?
Posted on 7/25/12 at 12:38 pm to Gris Gris
Making ka-roberts isn't worth the aesthetic aspect you get by sacrificing basic tenets of cooking.
Posted on 7/25/12 at 12:45 pm to Rohan2Reed
Scallop kabob with mushrooms. Marinade the scallops with a little metled butter, lemon juice, salt/pepper. yum.
Posted on 7/25/12 at 12:55 pm to Rohan2Reed
quote:
Making ka-roberts isn't worth the aesthetic aspect you get by sacrificing basic tenets of cooking.
That's my feeling about them.
Posted on 7/25/12 at 1:04 pm to Gris Gris
Anyone ever put small red potatoes on them....maybe cut em in half.
Posted on 7/25/12 at 1:44 pm to Dale Doubak
its hard to beat the classic ka-bob...
btw thats grass fed organic angus beef. Makes a huge difference.
btw thats grass fed organic angus beef. Makes a huge difference.
Posted on 7/25/12 at 1:47 pm to Dale Doubak
Posted on 7/25/12 at 1:50 pm to Dale Doubak
I do several types. Bacon wrapped shrimp with bell peppers, onions, and pineapple on it. Beef kabobs with bell pepper, onion, and mushrooms. Chicken with bell pepper, onion, zucchini. Just marinate your meats in different zip locks with what ever seasoning you want.
Posted on 7/25/12 at 2:10 pm to Gris Gris
I cook kabobs often and I had trouble with the cooking times at first, but I have changed how I cut up the meat and veggies to help - make thick cubes of meat and cut peppers in smaller pieces, i usually cut mushrooms in half, etc.
Also, I cut my skewers in half to make it easier to move them around on the grill - if something is over cooking, move it to a cooler part of the grill and so on. This is also better for serving for groups or at a tailgate - easier to grab a kabob and walk away eating it off the stick.
I like the way the vegetables keep the meat moist and give a good flavor - and it looks pretty.
For LSU games I like to do purple onions, yellow bell peppers, pineapple, mushrooms and chicken marinated in teraki and pineapple juice - show team spirit :)
Also, I cut my skewers in half to make it easier to move them around on the grill - if something is over cooking, move it to a cooler part of the grill and so on. This is also better for serving for groups or at a tailgate - easier to grab a kabob and walk away eating it off the stick.
I like the way the vegetables keep the meat moist and give a good flavor - and it looks pretty.
For LSU games I like to do purple onions, yellow bell peppers, pineapple, mushrooms and chicken marinated in teraki and pineapple juice - show team spirit :)
Posted on 7/25/12 at 3:41 pm to Rohan2Reed
I use them for meat just because I'm too lazy to flip a bunch of pieces over individually.
Posted on 7/25/12 at 5:02 pm to maggie d
quote:
For LSU games I like to do purple onions, yellow bell peppers, pineapple, mushrooms and chicken marinated in teraki and pineapple juice - show team spirit :)
That's festive idea.
If I make a shrimp kabob/grilled shrimp sans the veggies, I use the ladder method with two sticks. Easy to turn and lie flat for even cooking.
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