Don’t forget! Enter Mario’s Ultimate Grilling Challenge for a chance to win a VIP weekend and the ultimate tailgate party with Mario and pal Rachael at Texas Motor Speedway on November 2nd!
Kebobs are a great thing to serve any time you are grilling. One the best things about kebobs is that they are fully assembled and marinated and only need to be placed on the hot grill to cook. You can layer in vegetables, sausage, or smoked ham to your hearts content as they will only serve to enhance the flavor of the kebob. And in case you get any complaints about not serving any vegetables, you can point to the pieces of pepper or onion separating the cubes of meat and declare your commitment to a balanced diet.
Kebobs take to marinades and dry rubs really well. The meat soaks up the flavor, which is further enhanced by the inclusion of a few slices of onion, pepper, of fennel.
Here are a few tips to ensure your kebobs come off the grill with aplomb.
- Don’t pack the kebobs too tightly. This will prevent the marinade from reaching all sides of the meat and will make it difficult to cook them through without burning the outside. Leave a bit of daylight between each member of the kebob—it’s always better to assemble a few more skewers.
- Soak all wooden skewers for at least an hour before grilling to keep them from burning. Added protection can be provided by wrapping the bottom with a layer of aluminum foil. Use tongs to turn the kebobs as the wooden skewers, unless they are the thick, sturdy kind, will start spinning idly inside the meat like the clutch in a stripped gearbox.
- Cover the top of the kebobs as they are cooking with some spray oil. Position the nozzle close to the meat so as not to promote flare ups. This will be very instrumental in keeping the kebobs from sticking to the grill.
- Remember, even though the meat is cut into pieces, we’re still talking about cooking something that’s ¾ to 1-inch thick, so adjust your cooking time accordingly. Chicken, pork, and shrimp kebobs all need to stay on the grill until the meat is just cooked through.
- For grilling wider pieces of meat vegetables, or some large shrimp, thread two skewers placed ½ inch apart through everything—this will give you a lot more leverage and control when you are turning the kebobs.
- Try to cut the meat into the same size pieces so they will all get done at the same time. If you are layering in vegetable pieces, make sure they are the same size as the meat—a protuberant slice of onion or a monster mushroom will keep your laboriously marinated pieces of pork from making contact with the grill.
- To remove the kebob from the skewer, place a fork at the end closest to the bottom and pull the skewer out from the meat. Holding the skewer and trying to pry off the kebob often results in a perfectly cooked piece of steak flying away as if catapulted from a slingshot and land ignominiously on the ground.
- Dispose of the wooden skewers by placing them in an empty liter pop bottle. This will prevent them from piercing your garbage bag and allowing stuff to leak out that you probably don’t want leaking out.
June 11th, 2008 at 12:43 pm
Hey,
Mario’s cookbooks are a good way to find out how to cook Mario’s way. He has some great cookbooks on grilling, Italian comfort foods and even the traditional foods from Italy. Go to this website and type in Mario Batali. THe cookbooks are cheaper than any bookstore and site is 100% gauaranteed too! You can even find all of RR’s cookbooks at this site type in Rachael Ray!
www.shopalldaylong.com/17559
June 18th, 2008 at 11:11 pm
Hi,
In the Everyday with Rachael Ray magazine for this month (June/July 2008 issue) there is a recipe for “Chip-Crusted Chicken Skewers” I made some tonight for my boyfriend and I and they were great I highly recomend them, my boyfriend finished his in a matter of seconds and said it was one of his top meals I had made.
June 30th, 2008 at 3:55 am
Hi,
Wanna know to prepare kebobs and what good marinate to use, email me ingredients for preparing kebobs please.
July 14th, 2008 at 6:11 am
I would like to how to prepare kebobs and what good marinate to use, email me ingredients for preparing kebobs please, and thank you, I love your shows.
July 20th, 2008 at 11:45 am
hi mario i really like your cooking style & love all that you do and try some
i ve learned alot & admireyour passion for food and life wish you all the best
September 1st, 2008 at 3:33 pm
Rachael!
I have always thought of myself as a bad cook only to realize, I just needed a little guidance and confidence. Not knowing where to start is a little intimidating. I started watching/tvo’ing your shows and I got so “fired” up about new dishes. I guess I am a “visual” person because after seeing the food prepared/cooked right there in front of me, it all made sense. Now I can’t wait to go to the supermarket and shop for a new meal (especially the spicy foods). Thank you so much for the help and please keep it coming!!!