Deprecated: Assigning the return value of new by reference is deprecated in /home/short/public_html/wp-includes/cache.php on line 36

Deprecated: Assigning the return value of new by reference is deprecated in /home/short/public_html/wp-includes/query.php on line 21

Deprecated: Assigning the return value of new by reference is deprecated in /home/short/public_html/wp-includes/theme.php on line 507
Art of the Kabob - Helpful Hints for this Easy Grilling Meal

Art of the Kabob - Helpful Hints for this Easy Grilling Meal

Grilling Shish Kabobs can be fun. However, it takes some careful preparation, and you need to watch them closely while cooking.

For best results during your Kabob grilling crusade you will want to remember the following helpful hints:

o Make sure the cuts of meat or vegetables that you are grilling are all close to the same size each. This will ensure that the entire piece will cook all the way through.

o Put your meat and veggies on Shish Kabob sticks. These are usually long sticks made from bamboo or other soft wood. If you put them on two sticks that will provide extra leverage for them so they will not all into the fire, or will not spin.

o Make sure you soak your vegetables beforehand so they do not dry out while cooking.

o If you are marinating, make sure that you cover every portion of the meat and vegetables the marinated to be most effective. For maximum taste, you can take the more tender cuts of beef and soak them for two hours. For tougher cuts of beef, you will want to soak them overnight. In addition, you should store marinated your meat make sure you store it in the refrigerator.

o When you marinate your meat, it is better to use plastic or glass bowls because metal ones are too reactive. Also avoid marinades with oil or butter, because they can cause flare-ups while grilling.

An additional tips regarding marinating of meat and other foods is that the leftover marinade should not be reused. The reason why is because it could contain bacteria that is contained in the raw meat that is very harmful.

Another point to remember is that the longer you marinade meat the more it reduces the cooking time. For example, if you soak meat in a marinade for twelve hours it will reduce the cooking time by approximately 30 percent.

One of the most common types of marinade for beef is red wine vinegar, cooking oil, mustard, garlic cloves, Italian seasoning and black pepper. A similar type sauce used with pork contains white wine instead of red wine. Some fish marinades also contain white wine, as well as ginger, garlic, and other complimentary ingredients.

Another type of sauce that can be used for cooking Shish-Kabob meat is that of rubs. These are dry seasoning mixtures, which can added to meat, which is set in the refrigerator overnight. When you apply a rub it works best to sprinkle even amounts of the mixture on both sides of the meat.

Some of the ingredients used for dry rubs include black pepper, cumin, chili powder, crushed red pepper, celery seed, garlic powder, fresh or minced garlic, salt, and brown sugar. A variation of this rub can be one that is made into a paste when you add liquids such as vinegar, cedar vinegar, red wine, or fruit juice. Sometimes you can use sugar, but with caution, because it may burn during the grilling process.

Additional types of rubs include ingredients such as grated lemon, orange, or lime peel, or ground mustard. You can also use herbs such as oregano, thyme, rosemary, or basil. You can take all of these and experiment on your own, or you can find recipes to follow that use these ingredients.

Most of the ingredients that you need for Shish-Kabob marinade can be found in local stores. However, if you live in a remote area or you cannot find certain ingredients you can search for them online, and even purchase them. You will also be able to buy Shish-Kabob ingredients by way of the Internet if you are a person who doesn’t like to shop. These can be shipped to you within usually no more than a couple of week, and sometimes even within a couple of days.

If you do not want to take the time to make your own shish-kabob sauce you can also find sauces in a jar that are sold in the store. For example, if you want barbeque sauce or sweet and sour sauce, these would come prepared already.

All you would do is put them on your meat. You could also find dry rubs or already made pastes to put on your meat in some locations as well. These would usually be found in your local deli.

In addition, if you do not have time or do not want to take the time to marinate your meat, you can buy it already prepared for you at a meat store, or your grocer’s deli, which is the same places where you purchase your sauce. It would have the sauces and seasonings that you would want on it already.

2 Comments so far »

  1. kim wei said

    July 22 2007 @ 4:26 pm

    I love your list of what’s needed to make kebabs. The tip of using 2 skewers is great, and the explanation about why it isn’t safe to reuse marinade is very helpful. Thanks!

  2. Joe said

    July 28 2014 @ 10:28 pm

    < a href = “ stingy@deathbed.aunt”>.< / a >


Comment RSS · TrackBack URI

Leave a comment

Name: (Required)

eMail: (Required)