How Long to Cook Shish Kabobs on Bbq

Kebabs, kabobs, skewers… anyway you look at it, it's food on a stick. However, getting your skewers to be "perfect" isn't that easy. I've eaten plenty of dry and burned skewered things in my lifetime.

So what's the trick? In this post I'm sharing everything you need to know to make perfect skewers. All of these tips are gathered from numerous trips to the butcher whom I used to nag every time my skewers didn't turn out good. I. kid. you. not.

It's summer and that means a lot of barbecue for us. Why? Because cooking "heats up the house"as my husband puts it.Plus, it helps that you can grill just about anything and it tastes epic. Veggies, fruit, corn on the cob, pizza, meat, fish…. you name it and the grill can handle it, but today our focus is on juicy grilled meat and veggie kabobs.

Hungry yet? I know I'm getting there so let's get started.

How to Grill Kabobs

Whether you are making beef or chicken kabobs, here are important tips to help you grill perfectly tender meat with those iconic cross-hatch marks:

• Cut the meats and veggies into similar shapes and sizes, so they cook evenly.
• Cut the meat and veggies slightly bigger than the space between the grill grates.
• Grilling consistently over medium heat is better than using high heat. You'll get tough, burned, or even scorched pieces with anything above 400F.
• Cooking times: meats, such as chicken and beef, need 12-15 minutes total. Fish and vegetables require about 10 minutes.
• Cooking to temperature will always yield the best results: 165F for chicken and 145F for beef and fish.

Best Chicken Kabobs Recipe

Preparing Kabobs

If using wooden skewers, make sure to submerge them in water and soak for 30 minutes before threading with the ingredients and grilling. Otherwise, you'll risk the entire kabob catching fire.

Keep in mind, this step is only necessary if using wooden skewers.

Preparing a Dry Rub

Rubs are a blend of seasonings and spices with no liquid. It's "rubbed" into the meat so it adheres to the surface and creates a delicious, flavorful crust. This method works with any protein of choice, but I get the best results when using it on beef kabobs.

Here's how to prepare and use a dry rub:

• ¼ cup firmly packed brown sugar
• ¼ cup sweet paprika
• 3 tablespoons black pepper
• 3 tablespoons coarse salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoon celery seeds or powder
• ¼ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 2 lbs chicken breast or beef, cubed

1. To a small bowl, add the dry rub ingredients, and stir to combine.
2. Place the chicken or beef on a flat surface and sprinkle with 4 tablespoons of the dry rub mixture. Using your hands, thoroughly rub the seasonings into the meat.
3. Thread the cubes of meat onto the skewers, alternating with vegetables, if using.

Preparing a Marinade

Marinades are a mixture of spices and oil with an acidic liquid such as vinegar or citrus juice. The acid helps to tenderize whatever meat you are cooking while giving it ample flavor. Here's how to prepare a quick marinade and use it :

• 3 tablespoons of the Dry Rub recipe above
• ⅓ cup olive oil
• 2 tablespoons fresh lemon juice
• 2 lbs chicken breast or beef, cubed

1. In a small bowl, whisk together the dry rub ingredients, olive oil, and lemon juice. Combine with 2 lbs of cubed chicken and beef in a large zip bag. Marinate for 30 minutes or overnight.
2. Thread the cubes of meat onto the skewers and discard the marinade.

How to Grill Kabobs

Once the skewers are prepped and assembled, it's time to cook! Here are step-by-step directions on how to grill the juiciest kabobs:

1. Fire it Up
   Preheat the grill to a constant temperature before placing your skewers on it. Somewhere around 375 is great.
2. Brush
   Brush your kebab pieces with olive oil before placing them on the grill.
3. Grill
   Place the skewers onto the grill and cook for 12-15 minutes, flipping halfway through. For the cross-hatch grill marks, wait until the grate leaves a set of lines before rotating the skewers 90 degrees.
4. Serve
   Once the internal temperature of the meat reaches 165F for chicken or 145F for beef, remove the kabobs from the grill and allow to rest for 5 minutes before serving.

Do You Grill with the Lid Open or Closed?

When you first place your kabobs on the grill, you'll keep the lid open to sear the food, usually for a couple of minutes. After that, lower the lid and close the bbq to keep the heat inside and continue cooking.

Half way through cooking, you'll want to flip the food you're grilling, whether it's kabobs, chicken, or hamburgers. At this point, you'll open the lid, flip, allow the flames to give the other side a sear, and close the lid to finish cooking.

If your grill has a vent and you're using charcoal, you might want to keep it open to let some air in and keep your charcoal flames lit.

What Else Goes Good on Kabobs

Grilled meat and veggies are a perfect duo, but what are the best vegetables for shishkabobs? I have an entire post for grilled veggie kabobs, but to summarize I've included a list of veggies you can add to the grill.

• Eggplant:cut the eggplant lengthwise into 1 ½-inch wedge. Brush them with olive oil and place them on the grill, cut side down. Grill over medium-high heat for about 6 minutes, flipping them halfway through until they are golden.
• Bell peppers:grill the whole bell pepper over high heat, turning occasionally. It's ok if the skins get charred in certain spots. Medium to large bell peppers will take about 15 minutes. After grilling, remove the seeds and stems.
• Portobello mushrooms:marinate the mushrooms or brush them with olive oil before grilling. Grill mushrooms gill sides up over medium-low heat for 15 minutes, flip, and grill for an additional 1-2 minutes.
• Asparagus:if you don't have one of those veggie mesh cages, you can thread the asparagus onto a wooden or metal skewer to prevent them from falling through the grates. Poke them through the top and bottom ends, and grill for 9 minutes, flipping halfway.
• Onions:cut the onion in ½ to ⅜-inch thick slices. Poke each sliced through with a skewer and grill for about 15 minutes before flipping and cooking for an additional 2-3 minutes.
• Zucchini & squash:cut each squash into 4 long strips, brush with olive oil, season, and grill for 6-8 minutes.
• Potatoes:did you know you have to cook potatoes before grilling? Otherwise, your potatoes will need to go on the grill for about an hour! You can parboil them on the stove-top or steam in the microwave until tender. Once cooked, thread them onto skewers, brush with olive oil, and grill for about 10 minutes.

My Perfect Veggie Kabob Recipe

How to Keep Ingredients From Falling Off

To prevent meat and veggies from falling off the skewers while cooking, cut them slightly larger than the spaces between the grill grates, about ½ to 1-inch thick. Make sure to thread each piece right through the center.

To avoid the tragedy of an entire kabob falling into the coals, place it across the grill grates.

Essentials for Grilling

Firing up the grill is an easy way to give ordinary protein and veggies an upgrade in flavor. Whether you are entertaining or bringing dinner outdoors, here are my grilling essentials:

• Metal skewers or wooden skewers
• Marinating tray
• Basting brush & cup set
• Baking Panfor transport
• Extra-long grilling tongs
• More Grilling Accessories here

Print

How to Grill Kabobs Perfectly

Grilling tips and an easy marinade recipe, this post has everything you need to know to grill perfect skewers or kabobs.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 8 skewers 1x
• Category: BBQ
• Method: Grill
• Cuisine: American
• Diet: Gluten Free

For the rub

• • ¼ cup firmly packed brown sugar
  • ¼ cup sweet  paprika
  • 3 tablespoons black pepper
  • 3 tablespoons coarse salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoon celery seeds or powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon cayenne pepper

For the Kabobs

• • 4 tablespoons dry rub
  • 2 lbs chicken breast or beef, cubed
  • Wooden or metal skewers

For the Rub

1. Add all the ingredients to a medium mixing bowl and stir to combine, breaking up any brown sugar clumps.
2. Store the mixture in an airtight jar for 6 months.

For the Kabobs

1. Preheat the grill to medium heat, about 350F.
2. Place the chicken or beef on a flat surface and sprinkle with 6 tablespoons of the dry rub mixture. Using your hands, thoroughly rub the seasonings into the meat.
3. Thread the cubes of meat onto the skewers, alternating with vegetables if using.
4. Brush each kabob with olive oil before adding it to the grill, going across the grates.
5. Cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165F for chicken or 145F for beef.
6. Remove the kabobs from the grill and set them aside for 5 minutes, onto a pan or platter, before serving.

Notes

• Nutrition facts calculated with ¼ cup dry rub and 2 lbs chicken.
• The dry rub recipe yields 1 cup.
• To make this rub into a marinade, mix 1 tablespoon of the seasoning with ⅓ cup olive oil per pound of meat. Brush onto the meat (or veggies) or combine everything inside a zip bag and refrigerate for 30 minutes or overnight.

Nutrition

• Serving Size: 1 kabob
• Calories: 148
• Sugar: 1.8g
• Sodium: 706.7mg
• Fat: 3.2g
• Saturated Fat: 0.7g
• Carbohydrates: 2.9g
• Fiber: 0.5g
• Protein: 25.7g
• Cholesterol: 83mg

How Long to Cook Shish Kabobs on Bbq

Source: https://www.laurafuentes.com/how-to-grill-perfect-skewers-kabobs-kebabs/

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