Whether you like them piled high with meat, slathered in sauce, or full of fresh veggies, kebabs are a great way to give everyone at the table something they’ll love. The best part is they are incredibly easy to make—all you need to know is how to skewer, grill, and enjoy!
Start with protein.
Every good kebab starts with a solid foundation, and, in most cases, that foundation is protein. This includes meat like beef and fish, but it can also include tofu and hard vegetables as well.
Choose a tender cut, like tenderloin or chuck, to prevent drying and maintain flavor.
Fattier cuts will hold up well in a kebab, so skip chicken breasts and use thighs instead.
You don’t have to be picky when it comes to the cut, but be sure to keep pork marinated to avoid drying out.
Seafood needs to hold up to the flavors of the veggies, so opt for something robust like salmon or shrimp.
If you go the vegetarian route, you’ll want to select the firmest tofu possible to hold up on the grill, or harder veggies such as peppers, mushrooms, and potatoes.
Tips and Tricks
- Thin vegetables (e.g. asparagus) should be skewered through both ends with two skewers to prevent them from falling through the grill.
- Place a thicker veggie or bread cube behind soft veggies to stop them from slipping off.
- Be sure all veggies and meats are cut to a similar size so one part is not cooked too soon.
- Prevent fish kebabs from sticking by incorporating lemon into the mix underneath each piece of fish.
- Consider using metal skewers instead of wood. This way, you don’t have to soak the skewers beforehand to prevent burning, and metal skewers can help your food cook more thoroughly at an even temperature.