How to Broil Kabobs

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A customizable combination of meat and vegetables threaded on skewers, kabobs are common barbecue fare. But you can still enjoy this simple, healthy meal when breaking out the grill isn't an option. Kabobs cook wonderfully under the high-heat conditions of a broiler, which mimics the high, dry heat of a grill. Chicken, pork, lamb and beef, and other meat kabobs, cook quickly in the broiler, ideal for a quick, no-fuss weeknight meal. Be sure to marinate the meat in your favorite store-bought or homemade marinade for a flavorful dish that suits your tastes.

Things You'll Need

  • Broiler pan or baking sheet
  • Set the broiler rack about 4 to 6 inches away from the heating element. Preheat your broiler.

  • Arrange the kabobs on a broiler pan or a baking sheet lined with aluminum foil.

  • Transfer the kabobs to the broiler and cook, turning once or twice to ensure even browning. Cook chicken and pork kabobs until the center is no longer pink, about 10 to 15 minutes for 1-inch pieces. Steak and lamb kabobs will cook to medium in about 10 to 15 minutes, but you can cook them longer or shorter, depending on your desired level of done-ness.

Tips & Warnings

  • Add vegetables like onions, peppers, zucchini or mushrooms to the kabobs for a complete meal.
  • Because vegetables will cook faster than meat, it's best to thread the meat and vegetables on separate skewers when broiling. This way, you can start the vegetables later or pull them off earlier so they don't become overcooked.
  • If you're grilling kabobs, you can mix the two by placing the vegetables on the ends of the skewers and the meat in the center, where it will be exposed to the most direct heat. But this not an option under the broiler.
  • Always cook chicken to at least 165 degrees Fahrenheit to guarantee safe consumption. Pork, beef and lamb should be cooked to a minimum of 145 F.
  • If you're using wooden skewers, be sure to soak them in warm water beforehand to prevent them from burning.

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  • Photo Credit Jupiterimages/Photos.com/Getty Images
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