Kabobs are a great way to introduce fire to vegetables making a delicious, fresh, and healthy dinner. I used to build my kebabs the traditional way:
Onion—Pepper—Pineapple—Chicken—Onion—Pepper—Pineapple—Chicken—Onion—
While making a beautiful presentation, the problem with this approach is that all these ingredients cook at different speeds, resulting in cooked peppers, but raw onions. I love cooked onion, but uncooked onion makes me sick sick, sick…so I have to make sure that all my ingredients are cooked all the way through, without overcooking anything.
A little tip I picked up was to cook everything on separate skewers so that I can cook them for the appropriate duration. As you can tell from the picture, with the right ingredients, this presentation can be just as beautiful.
Kabobs on the Grill
I also use a combination of skewers to maximize the use of space on the grill, [easyazon_link identifier=”B001BXMNAU” locale=”US” tag=”backyardmov05-20″ popups=”n”]these flexible skewers[/easyazon_link] are particularly helpful, while they can be a little tricky handling them until you get them on the grill.
So for this cook, I used onions, peppers, tomatoes, pineapple and chicken. I brought the grill up to 450 degrees and oiled the grates. I put the ingredients on the grill and brushed them quickly with olive oil with a little bit of pepper in it. Once the veggies began to cook, I coated everything with a light layer of BBQ sauce. When everything was sufficiently cooked, I dumped it all into a half sheet pan to mix it together, and served it over rice made in my trusty [easyazon_link identifier=”B00FLYWNYQ” locale=”US” tag=”backyardmov05-20″ popups=”n”]Instant Pot[/easyazon_link]. With this approach, I was able to make vegetables the main event, and use the meat as a garnish.
Are kabobs part of your dinner rotation? How do you keep them fresh? Leave me a comment below.
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