Are kabobs difficult to make?

Question

I'm cooking a surprise dinner for my husband tonite and can't decide whether to make kabobs on the grill (it's snowing but our patio is covered) or enchiladas. Are kabobs difficult to make? How long do they take? (Keep in mind I am not really a skilled cook!) Thanks!

Answer 1

Kabobs are really simple to make. They only take a few minutes. The cooking rate varies depending on the type of meat that you use....if you use beef and you like your steak rare it only takes a couple of minutes on each side...if you like it well done....it will take longer. If adding veggies to your kabobs your may want to precook alittle as the meat will cook faster.

I usually prepare my veggies separately....chop them and wrap them in a aluminum foil package with seasonings and a dab of butter or olive oil, seal and throw on the grill. You can actually make some very yummy kabobs with chicken or pork using lemon juice, olive oil, Greek seasoning, and oregano. Just marinate the meat in this mixture for at least 30 minutes prior to cooking, then skewer. They cook in less than 10 minutes on the grill...just turn often to keep them from burning.

Answer 2

Shish-kebabs (or Brochettes as they call them in French culture) are extremely simple to make and take very little time to cook.

You can make them with your favorite meat and mix and match your favorite vegetables.

I use tender beef cut in cubes, boneless chicken breasts, or pork tenderloin for mine. You can also do this with lamb or even tuna steaks or shrimp.

For vegetables, I use whole large mushrooms, chunks of bell peppers (green, red, yellow), and spanish onion. Some people also add cherry tomatoes and sliced zucchini.

If you buy the wooden or bamboo skewers, make sure to soak them in water for 30-60 minutes before you start.

Cut up your meat and vegetables so they are about the size to be eaten in one or two bites. Start skewering the meat and vegetables so that the meat is always next to a vegetable on the skewer. Once you have the skewers filled, place them in a 9X13 glassware dish or baking pan.

Mix up you favorite marinade to pour over top of the kebabs. I tend to use a mixture of Kraft italian dressing, crushed garlic, and Bull's Eye barbecue sauce. Knorr has some really great chipotle marinades now too. Marinate the kebabs in the refrigerator (covered in Saran Wrap) for at least an hour.

Place them on a preheated barbecue grill that has been wiped with oil or sprayed with Pam. Turn down the heat so you hover between 350 and 400F. You will want to turn them at least twice to try and get the grill marks on a few sides. You can use any of the remaining marinade in the bottom of the glassware pan to baste the meat.

NOTE: Just be careful (especially if the marinade had chicken or pork sitting in it) to make sure that you cook it long enough to kill any bacteria that may have been in the marinade on the last basting.

Kebabs are a staple for my family from the grill in the summer. They are served on a bed of spiced rice with a caesar or mixed salad on the side.

Answer 3

No, they're easy! I like making shrimp and bacon kabobs. But first you have to almost completely cook the bacon because the shrimp cooks really fast. Once the bacon's almost done, you start making the kabob. I put 1 shrimp on fer every 3 pieces of bacon (I cut the bacon into small pieces). They are awesome!

Answer 4

These are simple to make and taste wonderful and you don't have to go out in the cold!

Dijon Chicken Kabobs
INGREDIENTS
1/2 cup Dijon mustard
1 tablespoon finely chopped green onion
2 cups soft bread crumbs
1/4 cup minced fresh parsley
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
DIRECTIONS
In a bowl, combine mustard and onion. In another bowl, combine bread crumbs and parsley. Toss chicken in mustard mixture, then coat evenly with crumb mixture. Line a baking sheet with foil; coat the foil with nonstick cooking spray. Thread chicken onto metal or soaked wooden skewers, leaving a small space between chunks. Place on the prepared baking sheet. Bake, uncovered, at 450 degrees F for 6-8 minutes or until juices run clear.

If you like peppers, you can put red or green pepper chuncks between the chicken cubes.

Answer 5

Beef & Shrimp Kebabs

Ingredients
1 1- to 1 1/4- pound top sirloin steak [about 1 inch thick], trimmed, cut into sixteen 1-inch cubes
16 uncooked large shrimp, peeled, deveined
16 1-inch pieces yellow bell pepper [from 1 large]
16 1-inch pieces red onion [from 1 large]
16 cherry tomatoes
8 10- to 12-inch wooden skewers
1 cup bottled French dressing, best quality
2 large garlic cloves, minced

Method
Alternate 2 pieces each of beef, shrimp, bell pepper, onion and cherry tomatoes on each skewer.

Place kebabs in 13x9x2-inch glass baking dish. Combine dressing and garlic in small bowl. Pour 1/2 cup dressing mixture over kebabs. Let stand 30 minutes, turning occasionally.

Prepare barbecue [medium-high heat].

Grill kebabs until beef is medium-rare and shrimp are opaque in center, about 4 minutes per side. Transfer to platter. Pass remaining dressing separately.

Answer 6

kabobs are alot easier than enchiladas.....get some good beef,,,and or chicken ,,some tomatoes, onions and red or green peppers...baste the meat, season the veggies and put on the grill....turn a few times until meat is cooked...good luck....what time is dinner??? hehehehe

Answer 7

You got some good advice so far! Here's my tip, use 2 skewers side by side for each kabob, it keeps the stuff from spinning around when you try to turn them over.

Answer 8

kabobs are a piece of cake to cook. the trick is in having good quality cuts of meat and good veggies and a good marinade. after that, you just cook them to the degree that you want on the grill.

Answer 9

So easy to make- you can make beef- sirloin cut in cubes, chicken or shrimp- thread on skewers- if wood presoak in water for 10 mins first-then alternate meat, and veggies-zucchini, peppers, onions cherry tomatoes and mushroomsfor example. Brush with marinade, Italian dressing is good and easy. Pre heat your grill and cook, turning occasionally til meat is done to your liking.

Answer 10

Try your luck on city chicken-
skewer cubed pork or beef on a stick
use a egg batter with cracke rmeal and season
fry in a skillet till brown