Kebabs pack a punch. They’re quick to make, come from ingredients you probably already have lying around in your kitchen, and should be bursting with flavor. There are many types of meat and vegetables that grill well. Meat and vegetables cut into chunks have plenty of surface area for soaking in flavorful marinades. And the marinades can be as simple or as elaborate as you want them to be—or you can even use your favorite dry rubs.
But most people neglect the few grilling fundamentals that separate truly great kebabs from mere mediocre kebabs. It’s about more than just marinades. Learn the techniques you need for killer kebabs this week.
Grill kabobs over direct heat of approximately 400°F. Kabobs with 3/4-inch cubes require approximately 8 to 10 minutes of total time on the grill, flipping halfway through. Bigger chunks will take a few more minutes.
What Types of Meat Work Best?
Beef, lamb, pork, chicken, turkey, swordfish, shrimp, scallops, halibut…there are so many different types of meat that work well!
But grilling involves very high cooking temperatures so the best kebab meats will be:
Tender with very little fat and connective tissue—Small chunks of meat cook very quickly on the grill. There won’t be nearly enough time for fat to render and connective tissue to properly dissolve. Meat that is tough often becomes fairly rubbery when cooked quickly on a skewer.
Avoid tough meats like brisket or pork shoulder. And trim away the chunks of fat, gristle, or connective tissue you do see before cutting the tender meat into cubes.
4 Keys to Great Marinades
Marinating meat seasons and tenderizes it, which is especially helpful for cuts of meat that are slightly tough, very lean, or otherwise low on flavor. Kenji points out 4 important components to great marinades in his book, The Food Lab.
- Oil: Oil makes the marinade thicker and tackier, helping it stick to the meat better. It is a vehicle to flavor the meat since some aromatics such as garlic and some spices are oil soluble. A thin coating of oil helps heat to transfer more evenly as the meat cooks, and it also helps keep the meat from sticking to the grill.
- Salt: When salt is dissolved in liquid it dissolves the myosin in protein fibers, making the meat a bit looser and able to retain its own moisture better. Salt also penetrates into the meat, seasoning it.
- Fruits rich in proteases: Proteases are enzymes that break down protein in muscle fibers and connective tissue. Naturally-occurring proteases can be found in pineapples, mangoes, papayas, and ginger.
- Acid: Acids in marinades help to break down connective tissue, slightly tenderizing the final product. Acids can also denature the protein in muscle fibers, chemically “cooking” it. If the ratio of acid in the marinade is too high, the meat can become opaque and chalky. Keep your acid to oil ratio at 1:1 or lower.
Aromatics: Aromatics are ingredients that only flavor the exterior of the meat. Garlic, onions, shallots, herbs, and spices can all be powerful flavor components, especially when combined with oil.
Aromatics are not considered an essential component in marinades since their effect is merely superficial, rather than improving the texture and cooking process like the other 4 ingredients do.
Note: When Recycling Is NOT OK
Grilled Chicken Kabobs that are perfect every time!
FAQ
How often do you flip kabobs on the grill?
How long should kabobs cook on the grill?
Should I put foil on the grill for kabobs?
How often should you cook chicken kabobs?
A: Yes! It’s important to turn your chicken kabobs regularly so that they cook evenly on all sides. Aim to turn them every 2-3 minutes or so. Q: What temperature should I cook my chicken kabobs at? A: Again, this can vary depending on your grill and other factors. However, most experts recommend cooking poultry between 350°F and 400°F.
How long does it take to cook chicken kabobs?
[Expert Tips and Tricks] Short answer: Chicken kabobs take about 10-12 minutes to cook on a preheated grill, turning occasionally until the internal temperature reaches 165°F. Cooking time may vary depending on the thickness of the chicken pieces and heat of the grill.
Should you Grill kabobs?
Grilling kabobs is one of our favorite summer activities. It’s a no-fuss way to cook up meat and vegetables without dirtying (or heating) the kitchen. Serve them on their own for a complete meal, or drizzle them with a killer sauce and round things out with an easy side dish. No matter how you serve kabobs, they’re always delicious.
How long do you cook kabobs on a grill?
Close the lid of your grill, allowing it to cook undisturbed for at least 6-8 minutes, flipping each kabob once halfway through or until juices run clear on meat if unsure. When ready remove from heat and let cool in room temperture spot (for maximum juiciness) Enjoy !