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.
StepsHeat coals or gas grill for direct heat.Cut beef into 24 one-inch pieces. … Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.
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Heat coals or gas grill for direct heat.
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Cut beef into 24 one-inch pieces. …
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Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.
Preparing the Kabob seasoning
Rubs are a blend of seasonings and spices with no liquid. It’s “rubbed” into the meat to adhere to the surface and create a delicious, flavorful crust. This method works with any protein (meat).
Here’s how to prepare and use a kabob seasoning:
- ¼ cup brown sugar
- ¼ cup paprika
- 3 tablespoons black pepper
- 3 tablespoons coarse salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- In a small bowl, combine all the seasonings. Transfer inside a small lidded jar and store in the pantry for up to 6 months.
- Use about 2 tablespoons per pound of meat to season your skewers with dry seasoning. Or, combine with oil into a seasoning oil to baste onto skewers.
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.
Juicy Grilled Kebabs | Cowboy Cooking
FAQ
How long to cook kabobs on a charcoal grill?
Should I put foil on the grill for kabobs?
How do you cook kabobs on a grill?
We’re making a few assumptions here: the cubes are 1-1/2 to 2-inches thick and the kabobs will be cooked over direct heat on a grill set to medium-high temperatures (about 400°F). Keep in mind that kabobs will cook more quickly if the ingredients are cut into smaller pieces, and more slowly if the temperatures are low.
How do you cook kebabs on a charcoal grill?
Generally, for about a pound of meat, you’ll want to use roughly 30 charcoal briquettes. Place the kebabs on the grilling surface. If your grill is hot, you should immediately begin to hear a sizzling sound. As you lay your kebabs on the grill, leave space between each to ensure even cooking.
How long do kabobs take to cook?
Don’t be afraid to thread these types of ingredients onto two skewers to increase stability. In general, kabobs usually take 10 to 15 minutes to cook. We’re making a few assumptions here: the cubes are 1-1/2 to 2-inches thick and the kabobs will be cooked over direct heat on a grill set to medium-high temperatures (about 400°F).
Can You Grill kabobs over indirect heat?
It’s also worth noting that, unlike meat, it’s best to grill vegetables over indirect heat (especially the longer-cooking root vegetables). When the veggies are cooked through, you can pop the kabob onto the direct heat side to add some char and color.