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Kabobs?

Unknown
Unknown
edited November -0001 in EggHead Forum
My wife brought home some steak kabobs for me to cook on BGE. I haven't done kabobs on egg before. Any suggestions?
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Comments

  • badbruce
    badbruce Posts: 353
    Hi Mark Smith,
    What I usually do on Top Sirloin kabobs is marinate them overnight in Zesty Italian dressing. I know it's a little late for this but next time.
    Cheers,
    bruce

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  • Unknown
    Unknown
    Temp and time?
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  • YB
    YB Posts: 3,861
    Mark Smith,
    I cook them at 350 degrees until done....I think about 10 minutes turn over and cook another 10 minutes.
    Larry
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  • Eggtuary
    Eggtuary Posts: 400
    Mark Smith,
    I'm with YB here. I cook mine about 20 minutes with a 350 to 400 dome temp, depending on how done you want them. The ones I get at Fresh Market already have a great marinade (Thomas Sauce). I treat them as having 3 "sides," because the local guys cut them in almost triangular shapes, so I cook about 7 minutes, flip, cook 7 minutes, flip, cook 6 minutes.[p]Hope that helps!
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    sundayskabobs.jpg
    <p />Mark Smith,
    I do mine after an extended Balsamic or Italian marinade (for veggies and meat) on an elevated grid at about 350. I always take the "hard" veggies like onions and peppers and microwave them for just a couple of minutes prior to skewering so that the meat and veggies are done at the same time. If you like crunchy veggies, then don't do this.[p]On the raised grid you should be able to spin the skewers until you get it like you want it. You'll find that this really isn't rocket science, and that often your last minute, improvised "save your ass" method, may be better than anything anyone on this Forum has ever come up with.[p]At which point, you will be expected to step forward and share your experiences. [p]Good luck and Good Egging![p]Mike
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  • clausenk
    clausenk Posts: 93
    Lawn Ranger,[p]Mike, that's a brilliant idea I shal have to try next time.[p]Clausen

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  • badbruce
    badbruce Posts: 353
    Mark Smith,
    30/40 minutes @ 300 degrees or so.

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  • Nessmuk
    Nessmuk Posts: 251
    Mark Smith,
    After years of making kabobs, buying "ready made" kabobs & cooking them, I have gravated to a stainless stell unit that holds 1 skewer. I no longer have to suffer the frustration of having pieces fall off. [p]They come with wood handles and/or all metal. I prefer the all metal as I can close the lid.[p]The unit has a top that hooks on & is secured on the handle end. [p]
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