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Old 06-06-2011, 01:15 PM   #11
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I guess the first I would have a question. Do you have meat preference? Different meat would requaire a different cut to use, different marinade, seasoning is probably more of your own choice.
Pork or white chicken meat really doesn't need marinade, seasoning is enough in my opinion. Beeef ot goat, or lamb is another story. Especiallt beef. Also how fresh the meat makes a huge difference.
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Old 06-06-2011, 07:00 PM   #12
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I find that microwaving the vegetables a little before skewering them really helps them be cooked so they're not raw and still crunchy when the meat is done.
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Old 06-06-2011, 10:09 PM   #13
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I also cook veggies and meats on their own skewers.

I like lamb marinated in red wine/rosemary/lemon/ garlic
Chicken thighs in plain yogurt/turmeric/paprika/garam masala
Ham and pineapple is ok on the same skewer
pork can marinated like lamb and trastes similar/substituted when left alone long enough.
I like teriyaki for white chicken meat
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Old 06-06-2011, 10:11 PM   #14
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Quote:
Originally Posted by Caslon View Post
I find that microwaving the vegetables a little before skewering them really helps them be cooked so they're not raw and still crunchy when the meat is done.
I will have to try that.Thanks for the tip! I bet it helps them from splitting.
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Old 06-06-2011, 10:32 PM   #15
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I skewer veggies and meat separately as well. And, I really like the metal skewers. Good idea to blanch the veggies first. I'll remember that if I want to serve these to "non-family" folks <g>. Everyone usually gets a skewer of meat/shrimp, a skewer of veggies (or two) per serving. I BBQ'd shrimp using the lime olive oil as part of the marinade awhile back. I posted what I put together and the dipping sauces I made...probably under the flavored olive oil thread...I think PrincessFiona started that thread.
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Old 06-07-2011, 12:20 PM   #16
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I love to do kabobs but sometimes when I don't feel like skewering them I would just use grilling baskets. I would throw vegis in one basket and meat in another. It's fast and easy.

As far as skewers I like metal skewers too. Mine are 3/8" wide flat skewers. Good thing about them is that meat and vegies will not rotate if you skewer them loosely.

I've also seen people use wire skewers with great success and ease.
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Old 06-07-2011, 02:46 PM   #17
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We grill pre cooked sausages get grill marks on them then slice into bite sized pieces put on metal skewer now we add a mushroom, then a good sized piece of onion. then start over this just one of the kabobs we make
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Old 10-11-2011, 05:45 PM   #18
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The pork Kabobs sounds really good actually, I don't remember having them myself. I'm going to a BBQ place tonight, I'll try them there. Hope there good. Thanks for the recipe by the way.
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Old 10-12-2011, 04:31 AM   #19
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one more vote for separate skewers for meat and veggies for the most part. onion and pineapple go well on the same skewer as meat, however, as they cook quickly.

don't forget about shrimp and fish for kebabs. i like to do the shrimp on two skewers so they don't spin when being turned. also, just split the shell and devein but leave the shell on when grilling. this keeps the shrimp moist and the charred shell adds flavor.
i also cut and skewer chunks of fish or a folded bit of fish just smaller than chunks of adjacent onion or othera veggies so that the fish comes in minimal contact with the grill bars. this helps to prevent the fish from sticking.

boneless chicken thighs are great on a skewer when marinated in turmeric, garlic, cinnamon, cloves, allspice, pepper, cumin, ginger, salt, onions, and paprika.
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Old 02-26-2012, 07:40 AM   #20
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[QUOTE=r...We like to serve fried rice with them.....HTH

Have Fun![/QUOTE]
We always serve fried rice with ours as well-great combination
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