Shish-Kebob Help

Sandi

Have a large number of people coming over to watch Auburn game on ppv this evening. Thought the best thing to do would be shish-hebobs. Bought a whole filet of beef, it's cubed, gonna add the usual veggies and chicken. Never done these on the egg....can someone help as to temp/time/method? Need by this afternoon if anyone is available.[p]Thanks in advance. (Char-Woody..I KNOW YOU can tell me what to do!)

Nature Boy

Sandi,
I assume your "filet of beef" is tenderloin?? These will make some righteous kebobs. I would grill them at 550-600 for just a few minutes until well browned on all sides. You want to cook them quickly so that you get some good crusting without overcooking that wonderful beef you have. Personally, I might add some onions to the beef kebobs, but would grill the veggies and the chicken seperately as they seem to cook at different rates. The chicken and veggies I would tend to the 375-400 range as an approximation. They don't take very long. Maybe 15 minutes tops for the chicken and veggies.[p]Hope that helps. Enjoy your cookout!
NB

Hayhill

Sandi,
Have done a number of these, and I do them just like filets alone, hot and fast. 700 for several min., them roll them over. I usually don't dwell them at all as we like our meat on the rare side of medium rare.
Good luck.