When it comes to seafood, choose heartier fish, such as salmon, swordfish, or tuna. Shrimp also work well for kabobs. If you’re a vegetarian, you can omit the protein or substitute tofu for any type of meat.
A marinade doesn’t really penetrate the meat or protein, so there’s no need to marinate overnight. If you don’t want to marinate the protein, you can simply season the protein on all sides with salt and freshly ground black pepper. Make a basic marinade by mixing 1 cup (237 ml) of vegetable oil, ¾ cup (177 ml) of soy sauce, ½ cup (118 ml) of lemon juice, ¼ cup (59 ml) of Worcestershire sauce, ¼ cup (62 g) of mustard, 2 garlic cloves, and freshly ground black pepper. [3] X Research source You can also try a pineapple marinade, Jack Daniel’s marinade, Coke marinade, or your personal favorite marinade recipe.
You can also use fruit, such as pineapple, peaches, and mangoes, for your kabobs.
For a good sized portion, choose skewers that are about 12-inches (30-cm) long.
You can thread the protein and vegetables on the skewers however you like. Alternating them is usually the most common method. If you’re not sure if the cooking time of the protein and veggies matches up, you’re better off making separate kabobs for the protein and vegetables.
For a gas grill, you can just set the temperature gauge to medium-high for preheating. With a charcoal grill, you can tell that it’s reached the right temperature by holding your hand 4 to 5 inches (10- to 13-cm) above the cooking grate. When you can only keep your hand there for 4 to 5 seconds before the heat is too much, it’s at medium-high heat. You can also use a grill pan on your stove to cook the kabobs.
Grill steak for 4 to 6 minutes per side. Grill chicken for 6 to 8 minute per side. Grill pork for 6 to 8 minutes per side. Grill lamb for 4 to 6 minutes per side. Grill shrimp for 2 to 3 minutes per side. Grill salmon, tuna, or swordfish for 2 to 3 minutes per side. Grill tofu for 2 to 3 minutes per side.
The kabobs are done grilling when the veggies are tender and all of the protein and vegetable pieces are browned on all sides.
Be sure to follow your oven’s instructions for proper use of the broiler.
Broil steak for 4 to 6 minutes per side. Broil chicken for 6 to 8 minute per side. Broil pork for 6 to 8 minutes per side. Broil lamb for 4 to 6 minutes per side. Broil shrimp for 2 to 3 minutes per side. Broil salmon, tuna, or swordfish for 2 to 3 minutes per side. Broil tofu for 2 to 3 minutes per side.
You can tell that the kabobs are done broiling when all of the sides are browned and the vegetables are tender.
