If you can slide it on a skewer, you can grill it. That’s the fun of kebabs, and our tips make them foolproof. Match a marinade or glaze to meat and vegetables - our combos are just a start.Kebabs can be tricky, since different meats and veggies cook in different times (see below). The key is to make single-ingredient skewers. If combining ingredients, choose those with similar times.PREPPING• Cut meat and fish into 1- to 1 1/2-inch pieces. Smaller pieces are easy to overcook.• Cut vegetables in 1 1/2- to 2-inch pieces or wedges following the natural shapes of the vegetables and creating flat surfaces for maximum contact with the grill.• Skewer all vegetables in the same direction so that they cook evenly.• Bread toasts beautifully on the grill. Pick a hearty, crusty bread; sandwich bread won’t hold up.MARINATING• Marinate chicken, beef, lamb or pork 8 hours to 24 hours. Before marinating the meat, reserve some marinade to brush over the kebabs while they cook. Discard any remaining marinade.• Marinate fish or scallops 20 minutes to 40 minutes. Any longer could “cook” the fish.• Brush marinade or glaze on vegetables and bread cubes while grilling; don’t marinate them.• Marinating shrimp can make them tough - try a glaze instead.GRILLING• Clean and oil the hot grill grates before cooking.• Grill kebabs at medium-high heat.• Season the meat and vegetables just before cooking.• Frequently brush kebabs with reserved marinade or glaze, but be careful of flare-ups.• • Flip skewers halfway through cooking, more frequently if needed. If food is charring before it cooks, try moving the kebabs to a cooler section of the grill.TIME IT RIGHTGrills vary; use these times as a guide and check for doneness on the early side. PROTEIN• 3-6 MINUTES: shrimp, scallops, swordfish, tuna, extra-firm tofu• 6-9 MINUTES: fresh chorizo, salmon• 9-12 MINUTES: boneless chicken breast, top round leg of lamb, pork tenderloin or pork loin• 12-15 MINUTES: boneless chicken thighs, top blade or top sirloin beef VEGETABLES AND BREAD• 3-6 MINUTES: cherry tomatoes, scallions, bread cubes• 6-9 MINUTES: halved shallots, asparagus• 9-12 MINUTES: whole mushrooms, whole jalapeños, quartered bell peppers, parboiled potato chunks• 12-15 MINUTES: onions, eggplant, zucchini, squash, fennel FRUITS• 3-6 MINUTES: lemon, lime and orange wedges• 6-9 MINUTES: pineapple• 9-12 MINUTES: plums, peaches, apricots
Everyday Food magazine offers quick, healthy solutions for everyday meals – from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: http://firstname.lastname@example.org.