-
Step 1
Soak wooden skewers in water for 30 minutes prior to putting ingredients on them. Soaking them will keep the wood from burning. If you are using metal skewers, spray them with non-stick cooking spray so the ingredients slide off nicely.
-
Step 2
Chop up your ingredients into uniform bite size pieces. Keep the ingredients small to make them easy to eat and quicker to cook, and to ensure meat gets cooked all the way through.
-
Step 3
Slide the ingredients onto the skewers, leaving space in between meats. Because raw meat can contain bacteria, it is best if pieces of meat do not touch vegetables or other meats. A good practice is to have separate skewers for meat and vegetables. This is also a good idea if you like your vegetables a little on the raw side.
-
Step 4
Group foods that require similar cooking times on the same kabobs. Shrimp and premium steak, which is often served medium rare or rare, can go on with vegetables, but lower quality steak should receive its own skewer. Chicken and pork can go on with vegetables if it is pre-cooked in a skillet for a few minutes before going on the grill.
-
Step 5
Put kabobs on the grill and cook them at medium heat. Kabobs should cook slowly so vegetables to not burn and meat cooks all the way through. While on the grill, season with salt and pepper or a grilling rub.
