Kabob Tips & Tricks
Incredibly versatile, easy to personalize and fun to eat, kabobs are a flavorful mix-and-match food that are perfect for any summer gathering. From proteins, fruits and veggies, to dips and sauces, here are some tips and tricks for serving up vibrant and delicious kabobs, as well as some of our favorite combinations.
Take kabobs from average to outstanding using simple and creative marinades. Use a food processor or blender to purée ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about ½ cup of marinade per pound of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. If your marinade contains acids or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours.
If using wooden skewers, soak them in water for 20 minutes to prevent burning them. When prepping kabob ingredients, cut proteins and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Grill kabobs over medium heat, turning every few minutes to ensure even cooking.
Creative Kabob Combinations
There are nearly infinite ways to mix and match ingredients to create your picture-perfect kabob. Here are some of our favorite combinations:
- • Steak, potatoes, zucchini and cherry tomatoes with chili-garlic sauce
- • Salmon, pineapple, yellow bell peppers and onions with harissa
- • Shrimp, oranges, and zucchini with rosemary pesto
- • Italian sausage, green bell peppers and onions with mayo-basil pesto
Serve your kabobs over greens such as baby kale, baby spinach or spring mix. Brown rice, couscous and quinoa are excellent grain options, as is nutritious and trendy cauliflower rice.