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Shish Kebob ??????

WessBWessB Posts: 6,937
edited 2:33AM in EggHead Forum
I`ve never done shish kebobs before so I figured I`d ask those with some some shrimp, red + green peppers,red onion,shrooms, and cherry tomatoes bathing in italian dressing right now and plan on giving them all a good covering of Dizzy dust. What temps do you normally do these things, I`m guessing around 450° for around 10 minutes a side.....any tips/advice would be appreciated..oh yeah..doin em on the large with grid in normal position...Thanks and hold on...Isabel`s a comin. Might be my last cook for a couple of days.[p]Wess


  • WessB,
    Your plan sounds good but I might raise the grid at those temps. Just talked to my 25yr old son in Wilmington, NC. I told him to head south. He laughed and said they were having a hurricane party. Then I remmembered what I was like @ 25.LOL Good luck, Trey

  • WessB,
    Shrimp cook fast (don't overcook), so keep the veggies a little smaller so they have a chance to cook.[p]Mike in MN

  • WessB,
    I'd skewer the shimp on one skewer and the veggies on another, shrimp take less time, and like that you can have 2 skewers at once for dinner making sure you get lotsa shrimp.....hehehehe

  • WessBWessB Posts: 6,937
    Thats a very good tip...Thanks[p]Wess

  • GretlGretl Posts: 670
    The last time I geared up for kebabs, I discovered at the last minute that I didn't have any skewers. So...I used the grill topper thingie with the holes, which ended up working splendidly. Wokking splendidly. Whatever. [p]The peppers and onions go first because they take the longest, then the mushrooms, then add the tomatoes until just soft. Take all the veggies off and put them on a platter, then do the shrimp separately. It works for me. Woks. Whatever.[p]Cheers,

  • Steve-OSteve-O Posts: 302
    If you have any Raging River, give that a try on some of your shrimp.

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