Kebabs can consist of cubed, ground, or sliced meat, as well as vegetables, with or without seasonings or marinades. In the American backyard, kebabs have become mostly synonymous with chunks of meat threaded onto a skewer, often interspersed with vegetables and/or fruit.
Meats
Not all cuts of meat are suited to being cubed and grilled over high heat. The key is to know which ones do the job well.
Trying to find a balance between flavor, tenderness, and value means reaching for beef sirloin tip. For pork kababs, consider using center-cut boneless pork chops, which are just thick enough to be cut into perfectly sized cubes. Take the extra measure of brining the pork to ensure it stays juicy. Skinless, boneless chicken thighs are delicious and remain much more tender and moist than chicken breasts, making them the champion of the kebab. Lamb leg cubes grill up tender and have a good flavor. Fish should be heartier, so use cod, halibut, mahi-mahi, salmon, swordfish, and tuna. Shrimp or scallops can also be used for kababs.
Larger meat cubes are the best way to keep meat moist while grilling over direct, high heat. At the very least, 1-inch cubes should be used, but 1 1/2-inch cubes are even better because they allow more leeway in cooking. For meats that cannot be cut into cubes that large, such as chicken thighs, longer strips can be cut and then folded over on themselves when skewering to create evenly sized chunks.
Marinate the meat for a flavorful kebab. An acidic marinade, such as one made with lemon juice or vinegar, can “cook” meats, so the longer they marinate, the more they cook, resulting in a dry and mushy texture once grilled. For food safety reasons, always marinate in the refrigerator. Never marinate at room temperature or outdoors when grilling. Discard the marinade after use.
Vegetables and Fruits
When selecting vegetables and fruits for kebabs, they should complement the flavors of the meat and marinade, take about the same amount of time to cook as the meat, and be able to stay on the skewer. Some to consider are bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango, and peaches. Regardless of the vegetable or fruit, they should all be cut to approximately the same size as the meat to ensure even cooking.
Skewers
There are two primary considerations for skewers – metal or wood. It’s best for the skewers to be flat instead of round to keep the food in place. Meat and veggies are prone to unwanted rotation when on round skewers.
Metal skewers have the advantage of being reusable. Wooden skewers, made from bamboo, are inexpensive and readily available. If you’re using wooden skewers, soak them before cooking to prevent burning by submerging them in room-temperature water for 30-60 minutes before grilling.
Separation
By making skewers of single ingredients, you can cook each to perfection in its own time. Since foods cook at various rates, keeping them separate gives you the most control. Leave space between the items on the skewer so the heat can circulate and cook everything evenly. With the food butted up against each other, it takes longer to cook because the heat isn’t reaching all sides of each cube. This can help prevent overcooking and provide more consistently juicy results.
Grill Prep
Heat the grill to its highest setting for at least 15 to 20 minutes. Use a wire brush to scrape off any previous debris, then give it a thorough wipe-down with a paper towel soaked in high-smoke-point oil. Be sure the kebabs are also coated with nonstick spray or oil. Food should naturally release when seared. If it is sticking, give it another minute and don’t force it.
Temp The Meat
Turning the kebabs regularly will help with even cooking. After the kebabs have completed a full rotation, check the temperature, avoiding the skewer if possible. Then, pull them off the grill five degrees before your desired doneness, as they will continue to cook due to carryover cooking.
Who doesn’t love eating meat on a stick?! Your imagination is the only limit to what you can do with skewers. Food on a stick is a fun and affordable way to feed a family or a crowd.
Written by Vicki Hayman, MS, University of Wyoming Extension Community Vitality & Health Educator
Sources:
- Serious Eats, www.seriouseats.com
- Food Network, www.foodnetwork.com
- Food & Wine, www.foodandwine.com