Kabobs on the Grill

Nick

Question - I'm planning on eggin' out tonight and wanted to make some kabobs. Last time I did this (couple weeks ago) I used shrimp and chicken. While the shrimp turned out great, the chicken charred a little too much. Some of the red, yellow, and green peppers, onions, zuchini and squash charred a little too. I used some olive oil, fresh pepper and salt to coat them before putting them on the egg.

What's the best way to keep them from getting too charred? Temps/times?

Thanks in advance for any/all advice.

fishlessman

less lump in the box, grill raised as high as possible will help your cook. i like kabobs charred so i dont worry about it. dont mix foods with different cook times. all chicken, all shrimp, not chicken and shrimp on the same kabob. i do shrimp and chourico together but i cook the chourico first

Lawn Ranger

I marinade all of the veggies as well as the meat. A short time before skewering, I lightly nuke the harder stuff...onions, bell peppers, squash. That way they don't have to stay on so long and come out more in line with the meat. Did these last week.

Mike

Nick

what do you use to marinate?

what temps did you use?

those pics are real nice! can't wait to see how mine come out.

Lawn Ranger

Nick:

I use an Italian or Basamic Vinegarette on the Veggies. That's also really good on beef, pork, chicken or shrimp. I like to marinate for several hours. I cook raised direct an about 300-350. Just keep a termapen handy to check your meat as you rotate the skewers. Nuke your veggies just enough to soften, and then put back in the fridge to cool down before you skewer.

May not be the best way, but it sure works for me.

Good Luck.

Mike

Nick

Done and done! I'm pumped. Appreciate the tips. Your pics definitely say it all, I'm following your lead.