Kebabs can be made with a variety of meats including sirloin, chicken, lamb and seafood. Not all cuts of meat are suited to being cubed and grilled over high heat. Choose meats that balance flavor and tenderness such as sirloin, thick-cut pork chops, chicken thighs, shrimp or hearty cuts of fish, like tuna or swordfish.
Cut meats into 1”-1.5” cubes or long strips that can be folded over on themselves when skewering to create even-sized chunks.
Vegetables should compliment the flavors of the meat and marinade, take about the same amount of time to cook as the meat, and be able to stay on the skewer. Try chunks of bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango, and peaches cut to around the same size as the meat to ensure even cooking.
Stainless or wooden, the choice is yours. For less mess and clean-up use bamboo skewers, but soak them in water for at least thirty minutes before adding meats. Saturating the wood will prevent the skewer from burning away, though they may still blacken when grilled.
The marinade makes the magic!
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