Kabobs and Vegetables

meat on one kabob and veggies on the other

quote:

---

meat on one kabob and veggies on the other

---

This is the way...

If using onions, make a kabob that is strictly onions. Want mushroom? Put them all on one kabob.

Put all of one ingredient on the same kabob.

Although layering your ingredients is more appealing to the eye, you can control the degree of doneness of each individual ingredient by segregating them on their own skewer.

Eta: Pics/

I like the flavor of the vegetables when they are cooked "against" the protein. I've done them separately, but it's just not the same to me. I think I'll cook the vegetables a bit separately and then add them to the kabobs with the protein. Thanks everyone.

quote:

---

Completely defeats the purpose of the kabob, which is to marry the flavor of the meats and vegetables. If you’re doing what you suggest just grill the vegetables in a grill pan and grill chunks of meat

---

That's pretty much the way I feel. I prefer the vegetables to give flavor to the protein, but also to get some char and not to be too raw, particularly, the onion and the bell pepper.

I compromise
meat and thin veggies (peppers/onion/etc) together and the separate kabobs for bigger vegetables chunks. I start the veggie chunks early then move to the side while I put the screws to the meat sticks