Quick and Easy Kabobs
Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make!
Use these tips and charts to get started, then let your palate be your
guide. Here’s how:
Choose meat, vegetable and brush-on sauce from Guide to Great
Kabobs (page 12). Thread meat and vegetables on bamboo or metal
skewers. Grill, turning and brushing occasionally with sauce, until meat
and vegetables are done. Use the Grilling Kabobs chart (page 12) as a
guide. Grill tasty kabobs in no time!
Kabob Success Tips
•
Soak bamboo skewers in water at least 30 minutes to
prevent burning.
•
Leave a little space between foods threaded on skewers
(tightly packed food will not cook evenly).
•
To prevent sticking (and to make cleanup easier), brush cooking
surface with vegetable oil before grilling.
•
Sauces that contain sugar burn easily. Brush them on kabobs only
during last 5 to 10 minutes of grilling.
•
To avoid food-borne illnesses caused by eating undercooked or raw
meat, boil the sauce you’ve dipped your basting brush into before
serving with cooked kabobs.
12
11
Grilling Chart (cont.)
Meat
Time/Temp. Doneness Test
Helpful Hints
PORK RIBS
Spare ribs
25 - 30 min.
Until no longer pink
Turn ribs every 5 minutes.
350°
in center or 160˚.
Country-style
25 to 35 min.
Until no longer pink
350°
in center or 160˚
SAUSAGE LINKS
Hot dogs and
4 - 6 min.
Until hot (140˚)
Pierce 2 or 3 times to prevent skin
other cooked,
400°
from bursting.
Bratwurst and
12 - 15 min.
Until no longer pink
Turn 3 or 4 times while grilling.
other
300°
in center (180˚)
uncooked
smoked or
fresh sausages
CHICKEN PIECES
Bone-in
25 - 35 min.
Until juice in center
Grill bone-in chicken meaty
350°
is no longer pink
side down for the first 10 minutes,
then turn every 5 minutes until done.
Boneless breast
20 - 35 min.
Until juice in center
half with skin
350°
is no longer pink
Boneless, skinless 15 - 20 min.
Until juice in center
breast half
350°
is no longer pink
SHRIMP
Large raw,
8 - 12 min.
Until pink and firm
Brush lightly with vegetable oil
shelled
350°
before grilling and twice while
and deveined
grilling to retain moisture
FISH
Whole, drawn
10 min. per
Until fish flakes
Measure fish at thickest point.
and scaled
1/2” thick
easily with fork (160˚) Brush all fish lightly with vegetable
350°
oil before grilling and twice while
grilling to retain moisture.
Steaks, 3⁄4” thick 15 - 20 min.
Until fish flakes
Brush grill lightly with vegetable oil
350°
easily with fork (160˚) before grilling.
Fillets
10 min. per
Until fish flakes
If fillets have skin, grill skin sides
1/2” thick
easily with fork (160˚) up first.
350°
