The Shish Kabob, the Underrated Grill Treat.

If you’re having a summer dinner party and you want to serve something other than burgers, brats or chicken from the grill, think shish kabobs. 

What is that line from the movie about the Tuxedo t-shirt?  “It says I want to be formal, but I'm here to party!”  I can’t think of a better way to describe the Shish kabob.  It’s the forgotten grill treat, it’s easy to make and delicious.

A great side benefit of the kabob is that you can cook different meats at the same time.  I am a big chicken and pork fan, my wife and kids prefer beef.  The kabob is a great way to give everyone what they want and cook it all at the same time.

Now I can hear some of you out there saying, “The kabob is great but when I cook them, the vegetables get overcooked and fall off the skewers or the meat is undercooked.”  I have a solution!

When you build and cook your kabobs, load one set of skewers with all the meat and a second group with all the vegetables.

Let me explain.  Let’s assume we are going to grill chicken and beef kabobs, with cherry tomatoes, onions and peppers as our vegetables.  Make a set of skewers with only chicken, a separate set with the beef. Place the tomatoes on their own set of skewers.  The onions and peppers can be placed together on skewers.  (Reference the pictures)

Heat your grill and start cooking the meat skewers.  When the meat skewers have 5-10 minutes left to cook until they are finished, lay the vegetable ON TOP of the meat skewers.  Finish the grilling.  Now the vegetables and the meat will be cooked to your liking without overcooking or undercooking one of the components of the meal.

There is a downside to this method of cooking kabobs.  You will not be able to serve a skewer with alternating vegetables and meat.  Personally this is not a big issue for me but if it really matters to you, you can build combo skewers after the grilling is complete. 

Here are some additional tips to making fantastic Kabobs.

• If you are using wooden skewers soak them in water for an hour or so before you use them, this will help avoid your skewers from igniting and burning.
• Marinate your meat and vegetables for 24 hours before grilling.  Use separate gallon sized zip lock bags, placing the meat in one bag and vegetables in another.   A good practice “for improved microbiology control” says my wife the Biology major, is to keep raw meat and vegetables separate while marinating.  Add your favorite marinate to the bags and place them in the refrigerator overnight.
• Use a grilling basket or small opening mesh grill rack to hold your kabobs.  Just in case something does fall off a skewer you don’t lose it to the coals and flames.
• I recommend removing the meat and vegetables from the skewers and serving on a bed of wild or brown rice.

I have to give a shout out to my big brother.  He was a professional cook and restaurateur for twenty plus years, he finds it hilarious that his dopey younger brother is blogging about cooking.  All I have to say about that is… TIME FOR A GOULD BROTHER GRILLING THROW DOWN!

Until next time.. Happy Grilling!