How to Cut Carrots for Skewers

Carrots add color, flavor and texture to skewered dishes.

Select carrots that are as uniformly thick as possible along their entire length. Cutting the carrot into skewer size chunks of the same approximate size allows them to cook evenly and look more attractive on the skewer. Be certain to choose carrots that are firm and do not bend, indicating a loss of moisture; cooking carrots on a skewer requires them to contain as much moisture as possible. Carrots alternated with meats or vegetables on a skewer add color, flavor and texture to the kebab.

Things You'll Need

• Vegetable brush
• Cutting board
• Potato peeler
• Large sharp knife

Instructions

1. Wash the carrot under cool running water while scrubbing it with a vegetable brush. Lay the carrot flat on a cutting board.

2. Hold the carrot at the top in one hand. Place the potato peeler against the side of the carrot midway down its length. Push the potato peeler down the remaining length of the carrot, removing the strip of peeling. Rotate the carrot to the next unpeeled area and continue the peeling process until the bottom half of the carrot is completely peeled. Reverse the carrot, hold it in one hand at the bottom and peel the remaining top half of the carrot.

3. Cut off the inedible stem at the top of the carrot and the long stringy root at the bottom with a large sharp knife. Cut off the bottom length of the carrot where it narrows; the cut pieces of carrot for the skewer must be as uniformly thick as possible.

4. Place the carrot on the cutting board and hold it firmly at one end. Use a large knife to cut the carrot into coin-shaped pieces, approximately one-half inch wide. These bite-sized pieces hold up well during preparation to fit and cook properly onto the skewer.

5. Bring lightly salted water to a rolling boil. Place the coin-shaped carrot pieces into the boiling water for approximately 3 to 5 minutes or until the carrots are slightly softened.

6. Test the carrots for the proper texture by inserting the tip of a knife into the center of a carrot piece. Remove the carrots from the boiling water as soon as the knife tip penetrates the carrot without splitting it. Maintain the texture of the carrot as firm as possible.

Tips & Warnings

• Carrots are stored at room temperature for no more than 2 to 3 days before their cell structure begins to break down. Keep carrots fresh in the vegetable crisper for up to two weeks if they are very fresh to begin with.

• It is not necessary to peel carrots if they are washed carefully. The outer skin contains a large amount of the vegetable's nutrients.

• Wash and sanitize the work area and all utensils with soapy water and a rinse solution of one part bleach to nine parts water. Allow all surfaces to air dry.

• Carrots roll on a cutting board; hold them firmly and remain task oriented to avoid cuts.

References

• University of Florida: Meat Dishes and Kebabs
• California State University, Fullerton: Practical Life Development Album