Dinner on a stick—that’s skewers and kabobs.
They’re a time-honored tradition when summer hits.
Not only are skewers and kabobs delicious, allowing the flavors of chunks of meat and veggies to intermingle on the grill, but they’re also fun to prep. Kids can even get in on the fun.
The key to making the most of skewers and kabobs? It’s simple: Experiment with ingredients, try something new, and don’t forget to have fun.
Some quick tips for skewers and kabobs:
If using wood skewers, be sure to soak them for about half an hour before grilling. This prevents the skewer from catching fire on a hot grill. Speaking of hot grills, skewers and kabobs are cooked over screaming-hot heat. Choose cuts and veggies that lend themselves to hot-and-fast cooking: Steak, chicken, smoked sausage, and shrimp are kabob-friendly meats, and onions, peppers, and cherry tomatoes are famously delicious on a stick. Prep meat and veggie chunks to cook at the same rate. The best way to do this is to cube ingredients to equal size. For veggies like onions and peppers that might take a bit longer to cook through, pre-cook them on the grill before adding meat (especially shrimp, which cooks on a hot grill in the blink of an eye).
