Plated: Feed a Crowd with Kabobs

Food on a stick is fun! Whether you call them kabobs, kebabs, or kebobs (all ways to spell it), they are an easy and affordable way to feed a crowd. The pros of kabobs are they can be assembled in advance, require little kitchen skills, and cook quickly! But that doesn’t make kabobs on the grill foolproof. Grilling various food items at once on a skewer can offer challenges, and if you aren’t careful, it can end up scorched and stuck to your grill grate.

The first lesson of a successful skewer meal is that only some foods are ideal for skewering. You want foods sturdy enough to stay put and withstand high heat while grilling fast, but not drying out. Chicken thighs will stay juicier than breast, and meat with marbling, like skirt steak or ribeye, will be more forgiving than tenderloins or leaner cuts. Try whole shellfish like shrimp or scallops or meatier seafood like swordfish. For produce, pair milder components like zucchini, eggplant, mushrooms, broccoli, or potatoes with onions, peppers, or cherry tomatoes.

Prep your grill for kabobs by heating it as hot as possible for at least 15 to 20 minutes. Apply a wire brush to scrape off and remove debris, then wipe it with a paper towel soaked in avocado, canola, or peanut oil — all have high smoke-point oils. Use the same oil or nonstick spray on your skewers to avoid sticking. Season kabobs before cooking. Rubs and spice blends are preferable because they are dry and help with searing and color. Marinades can cause food to burn or brown too quickly. Avoid glazes or sauces that contain sugar, fresh herbs, or too much oil, which can catch fire.

Symmetry is vital when preparing your kabobs. Keep food to inch cubes; most will cook for approximately 10 minutes on the grill, flipping halfway. Allow kabobs to have a full rotation, check the internal temperature, and pull them off the grill five degrees before the desired doneness, as they will finish cooking once removed.

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