Helpful Shish Kabob Tips & Hints
Source of Recipe
David
List of Ingredients
Helpful Shish Kabob Tips & Hints
Recipe
* Wooden bamboo skewers are inexpensive and easy to find,
but they must be soaked at least 30 minutes in water
(preferably warm to the touch) prior to use. This keeps
them from easily catching fire. If you get into the
shish kebab habit, then you may wish to invest in
stainless steel reusable skewers.
* Wash all meats and seafood thoroughly and pat dry before
skewering and adding to marinade.
* Meats should optimally be cut in uniformly-sized 1 to
2-inch cubes for quick and even cooking.
* Parboil vegetables such as bell peppers, zucchini,
carrots and other dense foods before skewering if you
like them fully-cooked in the end product. Baby new
potatoes can be scrubbed and par-boiled in skins or use
canned whole potatoes.
* When using marinade, a large heavy-duty plastic zip or
cooking bag works great for prepared skewers. Be sure
to get most of the air out before sealing so the
contents are covered with the marinade, and turn the
bag often while marinating.
Alternate meat with vegetables and fruit on the
skewers. Be creative.
A light spray of cooking oil will help keep the kebabs
from sticking, as you need turn the kebabs often for
even cooking.
source is David
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