I don't think kabobs are worth the fuss.

[unsinkable]

I worry that the meat doesn't get cooked enough and that if I cook the meat enough then I'm over cooking the veggies.

 

So then I make all meat kabobs...and I wonder why am I bothering to cut little pieces just to shove them on a skewer? And yank them back off?

[StephanieZ]

We do kabobs of single items. Meat; tomatoes, onions, zucchini . .. We'll sometimes mix up the onions and squash since they cook at the same rate. :) Makes life much easier!

[Rosie_0801]

They probably aren't worth it if you like all your meat well done, but you could try using diced beef and haloumi. Don't write them off until you've tried that. (Unless you are allergic. :p)

[Guest]

Yeah, I hear you. Why not just stir-fry or grill them all together, right? :cheers2:

[8circles]

Ditto.

[TracyP]

You are wrong...very, very wrong. ;)

 

Mmmm, and now I'm hungry.

[*Lulu*]

Thanks ladies.

 

Now I want steak and grilled zucchini.

[Luckymama]

We do kabobs of single items. Meat; tomatoes, onions, zucchini . .. We'll sometimes mix up the onions and squash since they cook at the same rate. :) Makes life much easier!

 

Yep.

 

Lucky dh gets to juggle all the cooking times :D

[Excelsior! Academy]

Just kabob the vegetables and cook the meat whole. It's just as yummy and the knowledge that the cooked, marinaded meat is done is worth it's weight in gold. Oh yeah, serve with parmesan rice for the perfect dinner. :)

[Rivka]

You only say that because you haven't had my grilled marinated lamb kebabs. Cutting the meat up into little pieces means a greater surface area for the marinade to penetrate and a greater ratio of seared surface to meltingly tender interior.

[Luckymama]

And now I'm hungry...at bedtime...

[Seasider]

Well thanks, Rivka. I'll be drooling the rest of the evening!

 

You all have me craving some delicious grilled goodies.

[OrganicAnn]

Just do meat and onion (if you like onion) on a kebob and then a kebobs for vegetables. It really helps with the cook time.

 

The grill favor is great.

[Halftime Hope]

I used to make teriyaki pork on bamboo skewers until I discovered a grilling basket. : ) Never looked back--no more tedious stringing the meat strips on and off.

[LucyStoner]

Melt in your mouth perfectly seasoned lamb or beef kebobs are ALWAYS worth it. I grill the veggies separately.

[KungFuPanda]

If its not worth it, you're kabaabing wrong! Faster marinating, faster cooking, more surface for delicious grill-mark searing . . . Now I want kabobs!

[Forget-Me-Not]

I'm in the Not Worth It camp. Plus, skewering raw meat gives me the heebie-jeebies.

[toawh]

The Japanese skewer their meat by lining up strips of meat horizontally then skewering them all vertically. Then they cut the skewers apart. It's fast and very efficient.

[Donna]

We cut everything up like they'd go on a kabob then grill them separately on one of those metal racks that keep things from falling through the grill. We serve everything together afterward.

[plansrme]

kabaabing

 

 

New word alert.

[creekland]

You only say that because you haven't had my grilled marinated lamb kebabs. Cutting the meat up into little pieces means a greater surface area for the marinade to penetrate and a greater ratio of seared surface to meltingly tender interior.

 

 

What time is dinner again? :drool5:

 

We love kebabs... though hadn't thought of trying them with lamb. We tend to use beef and like them rare, so it works great with veggies from our garden. They're one of our favorite summer meals.

[unsinkable]

Thank you for the replies.

 

I have tried doing meat separately (wrote it in my first post) and I understand the increased surface area theory and it's good advice so...

 

I guess I will invite myself to your homes when y'all are kabobing (kabaabing?) I'll do the dishes. If you want me to, ha-ha.

[KungFuPanda]

 

 

New word alert.

 

 

I blame my husband. Back when Facebook had "KungFuPanda is" on your status, he would try to complete the sentence with one word like "dining" or "erranding." Verbing was rampant until they removed that 'is.'

 

As for the prep work involved with kabobs . . . Aside from the deliciousness, I generally serve them so that those precut pieces make sense. We like them stuffed into pita sandwiches, so it's easier to have everything precut.

 

I have a container long enough to marinate the meat while its on the stick and I find metal kabob skewers easy to use. If you go to Trader Joe's they have the great marinated lamb that's already in pieces. I skewer that too. I generally serve with grilled veggies, hummus, pita, tsaziki, and rice or cous cous

[Unicorn.]

So what is everyone's favorite cut of beef for kabaabing? Want to share marinade recipes, too? And to the OP- I don't get your frustration, because the meat is always done way before the veggies! :D

[LaCEmom]

Cutting the meat up into little pieces means a greater surface area for the marinade to penetrate and a greater ratio of seared surface to meltingly tender interior.

 

I love kabobs for these reasons!

 

We do meat & potatoes together & veggies separately.

[Rivka]

 

I guess I will invite myself to your homes when y'all are kabobing (kabaabing?) I'll do the dishes. If you want me to, ha-ha.

 

That would make my day! Come on over.

 

[kewb]

Best purchase ever-barbecue wok.

No more skewering.

[HRAAB]

You only say that because you haven't had my grilled marinated lamb kebabs. Cutting the meat up into little pieces means a greater surface area for the marinade to penetrate and a greater ratio of seared surface to meltingly tender interior.

 

OMG, that sounds delicious.

 

I segregate my kebabs, but honestly, I don't make them much anymore. We use the baskets someone else mentioned.

 

Right now my mouth is watering.

[Rosie_0801]

Most Worthy Marinade:

1 kg beef chuck steak, diced into 3cm pieces

1 tbsp finely chopped lemon grass

1 small red chilli, finely chopped

1 tbsp crushed ginger

2 tsp mild curry powder

1 tsp cracked black pepper

1 tsp brown sugar

1 clove garlic, crushed

¼ cup (60ml) fish sauce

[Susan in TN]

I agree. I'll happily eat the kabobs someone else has made, but I'm not likely to bother with them again.

 

I will also not bother trying to get melon into pretty little colorful orbs. I just don't have melon skills I guess. Our melon will be sliced into triangles or cut into uneven and generally misshapen quadrilaterals.

[MyThreeSons]

The Japanese skewer their meat by lining up strips of meat horizontally then skewering them all vertically. Then they cut the skewers apart. It's fast and very efficient.

 

It took me quite a while to picture this. I think I get it now.

 

I love kabobs, particularly beef, with lots of veggies, done over coals or wood. No gas grilling in this house!

[KungFuPanda]

I like to marinate in seasoned yogurt. Some plain yogurt with lemon juice and zest, garlic, cumin, salt and pepper makes me happy. I add rosemary for lamb.

[creekland]

For cuts of meat we tend to use London Broil. Hubby does the marinating. I'm not quite sure what he uses and it's not always the same thing every time. He's the grill person and since kebabs are grilled - they're his territory. It makes it all a rather easy meal for me. ;)

 

Otherwise, we put on whatever we have from the garden - generally yellow squash, zucchini, onion, cherry tomato (all garden stuff) & mushrooms we buy from the store.