how long should I cook shish kabobs and at what temperature?

RaySMS

Help please making shish kabobs tonight

lousubcap

Many years ago I transitioned to the shish kabob cook with protein on as many skewers as needed and then veggies on their own (quick hitters separated as well).  Made the cook much easier to manage and avoided the challenge of different finish-lines on the same stick.  That said, I can't help with times but I would run raised direct until the protein hits the requisite finish-temp for what you want and eye-ball the veggies.  FWIW-

SmokeyPitt

I think the basic technique is the same.  Cook around 400 degrees direct heat, and turn them frequently and move them around on the grid.  Use an instant read thermometer to determine measure the internal temperature (IT) to determine when they are done. 

Beef- IT of 125-130 if you want medium rare, 135-140 for medium.
Chicken breast- IT= 160
Chicken thighs- IT= 175-180 (note chicken is safe at 160, but thighs have more fat so typically they are cooked to higher IT for texture). 

RaySMS

Thanks Smokey appreciate the fast read......:)

JMCXL

I think this has inspired me, this will by my next cook. I agree, Thanks "SmokeyPitt" for the info and I agree the separate the veggie and protein 

pgprescott

I deconstruct the kebobs and cook the veg in a basket and the proteins on the cooking grid. This way I can control what veg goes on first and do not ruin the proteins while trying to cook the firm veggies. Anywhere from 300-400.