Making kabobs?

Question

I am going camping and planning to make kabobs on the fire. What is the best cut of beef for kabobs? Thanks to all!

Answer 1

sirloin

Answer 2

if you are going for a camping trip and wish to have an open fire roasting. If for me i would choose to get a whole lamp leg marinade with herbs or spice and brush with some honey on it. Pre-roast it in oven and then let it cool down and wrap it in plastic. So when you at camping site, get a metal skewer poke through the leg and roast it again to heat up on open fire until perfect. If you wanna eat, just use knife and cut the meat straight from the leg and eat with some bread........like Mongolian Barbeque.

Answer 3

My husband and son favorites are the pork tenderloin with a marinate of soy sauce and ginger syrup, mine is the chicken with banana :)

http://www.jannekes.eu/bbc/index.html

Enjoy the camping!

Answer 4

Get a good sirloin, and marinate it before skewering it to add flavor and help tenderize it. Also, remember to soak your skewers if you're using wood or bamboo skewers.

Answer 5

For kabob recipes check out the bottom of this website

http://www.bellaonline.com/articles/art3184.asp


Kabobs!!!


Welcome Summer With Kabobs on the Grill!

Kabobs make outdoor entertaining festive and fun. They can be easily assembled ahead of time, grilled to perfection in minutes and there's little clean up after the meal. They're perfect for backyard picnics and parties.

Choose combinations of ingredients that compliment each other. Chop and slice meat and larger fruit and vegetables into 1" to 1-1/2" pieces. Create kabobs from meats such beef tenderloin cubes, pieces of boneless chicken or turkey breast, pork cubes, ham cubes, lamb cubes, small meatballs, partially fried & rolled up bacon slices, pieces of sausage, shrimp, scallops and other seafood chunks. Add onions, zucchini or other summer squash, green, red or yellow peppers, partially cooked carrots, canned or partially cooked small whole potatoes, fresh mushrooms, and firm cherry tomatoes. Poultry, pork, and ham also go well with fruit like pineapple chunks, apricot halves, peach or apple wedges. Make veggie-only kabobs with any combination of your favorite vegetables.

If you marinate kabobs, choose marinades that go well with the combination of ingredients you're using and your own preferences. Bottled salad dressings like French, Italian or Ranch make great marinades for chicken. You can also use Teriyaki, sweet n' sour, or barbecue sauce.

There are many marinade mixes and bottled marinades, from fruit-based combinations to spicy hot sauces. Try a homemade marinade from one the recipes below. As always, don't re-use a marinade or sauce that was used with raw food on food that you're cooking. Discard any liquid that raw meat, poultry or seafood sat in. If you like to slather it on abundantly, make sure you'll have enough left over for that. Buy an extra bottle or make another batch. Wash all pans, plates, cutting boards, knives and utensils that were used with uncooked food before using the same equipment with food that's about to be eaten.


Fill skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don't overload skewers with food packed tightly together.






Round skewers can easily turn inside the food, making it difficult to rotate the pieces of food with the skewer. One solution is to use skewers with flat blades like the ones on the left.


Double Prong Skewers, like those on the right, will also do a good job of securely holding kabobs together. Double skewered kabobs are also easier to turn from side to side as they grill. Pieces that shrink as they cook are less likely to fall away to burn beneath the coals if they are being held in place by two skewers.




Food won't fall off the ends of these circular kabob skewers. They won't roll around on the grill and they'll fit neatly on a round plate.



When making kabobs for a crowd, use inexpensive, disposable wooden skewers. Wooden skewers must be soaked in water for about 30 minutes before using to prevent them from burning. Use 2 wooden skewers per kabob.

Turn kabobs frequently as they're grilling, Baste with additional sauce occasionally. Wait until the last few minutes of grilling time to baste with sweeter sauces, especially if they contain brown sugar.

The following grilling times are highly variable - depending, of course, on distance above the coals and the actual temperatures. Kabobs with tightly packed ingredients will need more time.



For beef, pork, or lamb kabobs with 1" cubes -
Grill time at about 4" above medium hot coals should be about 10 to 12 minutes.
For beef, pork, or lamb kabobs with 1-1/2" cubes -
Grill time at about 4" above medium hot coals should be about 15 to 20 minutes.


For chicken or turkey kabobs with 1" cubes -
Grill time at about 4" above medium hot coals should be about 8 to 10 minutes.

For chicken or turkey kabobs with 1-1/2" cubes -
Grill time at about 4" above medium hot coals should be about 12 to 14 minutes.

For for fish kabobs, such as salmon, tuna, halibut etc. with 1" cubes -
Grill time at about 4" above medium hot coals, should be about 10 to 12 minutes.





Kabob racks and baskets hold rows of skewers in place. Besides making turning much easier, they keep the food at an even distance from the coals so everything browns evenly.




This rack holds 6 nonstick, skewers with flat blades and star-shaped handles. The rack folds in half for easy storage.


Kabob Baskets like this have the added advantage of a handle to flip all 6 kabobs at once. Each kabob can also be turned in the rack.

Answer 6

viste this site:
www.bellaonline.com/articles/art3184.asp
or
home.earthlink.net/~hauteden/Recipes/Kabobs.html
or
www.familytime.com/recipes/r12721.asp
or
www.angelfire.com/bc/incredible/xPB22chickkabobs.html