Kabobs

[Jessica_Morris]

Been thinking about attempting to cook some kabobs bit not exactly sure how to go about doing them. Anyone have any recipes for them? I'd greatly appreciate them.

[Uncle Bob]

Morning Jessica...I had Pork Tenderloin K-Bobs yesterday. I prefer the metal K-Bobs sticks/holders.. but the wooden ones will work just fine..Remember to soak them awhile first...You can put anything you like on the K-Bobs, but we usually limit it to the meat, fresh pineapple chunks, bell pepper, Vidalia onions, mushrooms, and large cherry tomatoes...Yellow Squash, and Zucchini are two other options..I grill them over a moderate hot fire...turning often so as not to burn the vegetables to much..I check the pork with a thermometer looking for 145 degrees. Toward the end of cooking I baste with a mixture of pineapple juice and brown sugar...We like to serve fried rice with them.....HTH

Have Fun!

[BigAL]

We usually marinade sirloin for k-bobs, just how we always did it when i was a kid. Now I cook veggies on a separate skewer so they can come off when done, same with the beef. My marinade usually has the same veggies as what I put on the grill anyway so taste isn't an issue, except for taters.(not a good idea in a marinade for beef)

K-bobs are a "clean out the fridge" meal for us. Kinda fun too.

[Rocklobster]

Make sure everything is cut close to the same size. This will ensure that everything will be cooked evenly. And cut them fairly large, because some veggies will crack and split open when you push the skewer through. Mushrooms are especially terrible for that.

[MyCrummyApartment]

Originally Posted by Uncle Bob

Yellow Squash, and Zucchini are two other options..

Ohhh... never thought of those on skewers... nice.

@OP > Think in terms of just cooking the meat like you would a steak for flavour and then add big chunky veggies you have on hand. The marinated sirloin sounds good too. I normally just look at the colours and strength of the veg and how it is going to stand up to longer cooking times required for the meat.

Also "Kebob" is one of those cooking terms that has been ravaged and roped over the years by the English, but it actually refers to lamb meat from Middle Eastern heritage. I know my Chef instructor at college was a real stickler for this stuff and many test marks were lost due to common misuse of the term.

In reality, most cultures have adopted some form of Kebob now as their own, and the proper French term "Brochette" (which is what you are asking recipes for), is just not used as a common term.

[Andy M.]

I grill my veggies separate from the meat as they cook at different rates. You can manage it either way but I find separating them easier for me.

Just about any meat, fish or poultry can be kabob'd. You can choose to marinate first or brush with a sauce during cooking. Mix and match veggies to go with the meats.

[pacanis]

Originally Posted by Andy M.

I grill my veggies separate from the meat as they cook at different rates. You can manage it either way but I find separating them easier for me.

Just about any meat, fish or poultry can be kabob'd. You can choose to marinate first or brush with a sauce during cooking. Mix and match veggies to go with the meats.

And here I thought I was going to be the black sheep and say I don't really like typical meat/veggie kabobs, for just that reason. They sure look nice, but I prefer all meat kabobs.

[Andy M.]

Originally Posted by pacanis

And here I thought I was going to be the black sheep and say I don't really like typical meat/veggie kabobs, for just that reason. They sure look nice, but I prefer all meat kabobs.

That's what all the outdoor cooks in our Armenian community around Boston did when I was a young cook-in-training.

Dad would cook Lamb cubes on a metal skewer with one or two single layers of onion in between. He separately grilled tomatoes, green peppers and onions. The veggies were done first and handed off to the women to peel them and cut them up while Dad cooked the meat.

[chopper]

Originally Posted by pacanis

And here I thought I was going to be the black sheep and say I don't really like typical meat/veggie kabobs, for just that reason. They sure look nice, but I prefer all meat kabobs.

If I make "all meat" kabobs, I just have to add in a big piece of onion in between each piece for flavor. If the onion burns, you can throw it away, but usually if the pieces are big enough, the onion is very tasty too when the meat is done!

Towards the end of the cooking time, I add in those all veggie kabobs to end up on the table at the same time!

[Chief Longwind Of The North]

Originally Posted by Jessica_Morris

Been thinking about attempting to cook some kabobs bit not exactly sure how to go about doing them. Anyone have any recipes for them? I'd greatly appreciate them.

Check out my appetizer for the GCC Four Seasons competition. I have a recipe there that I think you will like. But you will have to come up with your own veggies, or fruit to go with the pork for your kabobs.

Seeeeeeeya; Goodweed of the North