Kabob for better grilling.Instead of throwing a piece of meat or fish on the grill, consider Kabobs. Why? Kabobs are easy for your family and friends to eat with one hand at a casual barbecue, but elegant enough for a more formal dinner of barbecue. Served as an appetizer or main course, they are infallible to please the crowds.
1. Meats, fruits and vegetables should be cut into 1-inch cubes thick. This allows ingredients to cook more evenly.
2. If you use minced meat, do not put too much because it may detach while cooking. By your Kabob in the refrigerator two hours before cooking, you will enable any seasoning not only to penetrate the meat well, but it will also help the meat to hold up well.
3. If you use metal skewers, take precautions as they will be extremely hot. Use your BBQ tongs to turn it, or buy a basket metal skewers.
4. If using wooden skewers, be sure to soak at least 30 minutes before cooking time. This will prevent them from burning.
5. For maximum flavor, marinate the meat try for at least 30 minutes, but preferably overnight. Although you can use any remaining sauce to baste meat, it is suggest you double the amount of marinade and serve one of the marinade for basting the meat pots and reserve the other, which has not been in contact with raw meat, for dipping.
6. Meat is best sealed with Kabobs, otherwise it will start to separate during cooking.
7. Make sure all the extra ingredients - such as onions, garlic, and fresh herbs - are finely ground before being added to the ground beef.
8. Mix ground beef with the additional ingredients with your hands until combined. Be careful of too much meat.
9. Wet your hands and form the beef balls. After about six or seven bullets per pound of meat.
10. Throw the balls into elongated strands.
11. Thread the meat onto stainless steel skewers. If you only have a thin skewers, thread the meat onto two parallel skewers placed about 1/4 inch apart. Leave an inch or two between the meatballs for even cooking.
12. Press firmly meat on the Kabobs with your fingers. Seal meat well at each end of the oblong ball with your thumb and forefinger.
13. Cook on the grill according to the recipe, turning frequently to ensure even cooking. Carefully turn it to prevent the meat from falling. If the meat is starting to loosen, press back into place with your fingers.