Kebabs, kabobs, skewers… anyway you look at it, it’s food on a stick. However, getting your skewers to be “perfect” isn’t that easy. I’ve eaten plenty of dry and burned skewered things in my lifetime.
So what’s the trick? In this post I’m sharing everything you need to know to make perfect skewers. All of these tips are gathered from numerous trips to the butcher whom I used to nag every time my skewers didn’t turn out good. I. kid. you. not.
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It’s summer, which means a lot of outdoor cooking and barbecues for my family. Because cooking “heats up the house,” as my husband puts it. Grilling makes everything taste epic (I think!), and this post focuses on juicy grilled meat kabobs and veggie kabobs.
Looking for how to help with a specific type of kabob? Click on one of the following for in-depth posts on beef skewers, chicken skewers, and veggie kabobs.[feast_advanced_jump_to]
Whether you are making beef or chicken kabobs, here are important tips to help you grill perfectly tender meat with those iconic cross-hatch marks:
Watch the video in the recipe card for more details. It is FULL of tips for perfectly grilled skewers!
If using wooden skewers, make sure to submerge them in water and soak them for 30 minutes before threading them with the ingredients and grilling. Otherwise, you’ll risk the entire kabob catching fire. Keep in mind that this step is only necessary if using wooden skewers.
When rotating or flipping the skewers, don’t hold onto the ends, which will become more fragile the longer they spend on the barbecue. Instead, use heat-safe tongs to grip and flip the skewer by the meaty section.
How to Grill Kabobs
Once the skewers are prepped and assembled, it’s time to cook! Here are step-by-step directions on how to grill the juiciest kabobs:
- Fire it Up Preheat the grill to a constant temperature before placing your skewers on it. Somewhere around 375 is great.
- Brush Brush your kebab pieces with olive oil before placing them on the grill.
- Grill Place the skewers onto the grill and cook for 12-15 minutes, flipping halfway through. For the cross-hatch grill marks, wait until the grate leaves a set of lines before rotating the skewers 90 degrees.
- Serve Once the internal temperature of the meat reaches 165F for chicken or 145F for beef, remove the kabobs from the grill onto a tray or pan. Cover with foil if you’re still grilling other items.
Serve with corn on the cob baked in foil!
Preparing a marinade for the kabobs
Marinades combine spices and oil with an acidic liquid such as vinegar or citrus juice. The acid helps to tenderize whatever meat you are cooking while giving it ample flavor.
Here’s how to prepare a quick kabob marinade:
- 3 tablespoons kabob seasoning
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- Whisk together the seasoning, olive oil, and lemon juice in a bowl.
- Use it as a marinade for up to 2 lbs of protein. Marinade the cubed meat for 20 to 30 minutes or brush it on the assembled skewers directly.
Print my flavorful beef kabob marinade recipe here.
Grill Chicken & Pineapple Kabobs on the CampMaid Flip Grill
FAQ
How do you grill skewers on the grill?
Do you close the grill when cooking kabobs?
How do you cook skewers on a grill?
When you lay your skewers down on the grill, lay them diagonally across the grates, not in the same direction as the grates. Keep them there for about half the cooking time and then rotate them 180 degrees for optimal grill marks before you flip them. What are your favorite skewer tricks?
How do you keep food from spinning on a grill skewer?
To prevent the frustration of food spinning on the skewer as you move them around the grill, we recommend double threading food to help it stay put and cook evenly.
How do you cook a chicken skewer on a grill?
Slice mushrooms, tomatoes, bell peppers, onion, and zucchinis through the skewers, alternating vegetables. Place skewers on a baking tray (to transport to the grill) and brush them with olive oil or the veggie marinade on all sides.
How do you flip chicken skewers without burning them?
I’ve found that sliding a grill spatula under the skewers, then lifting the kabobs with a pair of tongs is the most useful way to flip them without burning your fingers on the open flame. Mushrooms, peppers, onions, tomatoes, and zucchini are perfect veggies to add to your chicken skewers.