A Facebook friend asked some great questions about Shish Kabob, this week…
Q: Hey Perry, question for you. I’m making a bunch of kabobs for my bible study tonight. To many to fit on my grill. I’ve never done them in the oven before. I’m not sure how, or how long??? I have to large pans double stacked? Any suggestions. Thank you!
A: First (and I have to do this, lol, it’s my job…) it sounds like you’re making “shish” kabobs. Kabob refers to evenly cut cubes of meat, which can be used on skewers, in casseroles, in tagines, etc. “Shish” is the skewer.
Okay…off my high-horse. smile emoticon You COULD do the whole thing in the oven, but you’re going to lose a lot of what makes shish kabob awesome, which is the crispy carmelization from the Malliard reaction on a grill. I would suggest putting the meat on skewers and roasting it in a foiled-lined pan in the oven at 325F for 12-15 minutes (for 1-1 1/2 inch cubes).
The reason to skewer it first is that you never want to put a skewer (or a meat fork, for that matter) through cooked meat, as you’ll lose all of the internal juices. Grilling after that would turn it from dry meat to jerky, lol.
Tip: Veggies typically are done before the meat is, so to keep from over cooking them, I almost never put my meat and veggies on the same skewer anymore.
Finally, give them a little brush of oil (peanut, or another high heat oil*) on all sides, and finish them for a few seconds per side on your grill, as hot as you can get it, grilling just until marked.
Allow to rest, tenting loosely in foil, for at least 10 minutes before serving.
I love a good shish-kabob! One of my favorite things to eat in Nigeria was the super-spicy “Suyas” skewers!
*You want something with a high smoke point. I typically use peanut or grape-seed oil. See the chart at this link, you want something 400F or higher. Here’s a good list.
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