12
Guide to Great Kabobs
Meat
Vegetable
Sauce
1 1⁄2” pieces Franks
Mushrooms
Italian Dressing
1 1⁄2” pieces fully
Cherry Tomatoes
French Dressing
cooked Sausages
1” cubes Beef Bottom
1” pieces Bell Pepper
Italian Dressing
or Round Steak
1” pieces Chicken
1 1⁄2” pieces Green Onion
Honey-Mustard
or Turkey Breast meat
or Leek
Dressing
1” pieces Turkey, Beef
Whole Water Chestnuts
Italian Dressing
or Pork Tenderloin
1 1⁄4” cubes Boneless
Pimiento-stuffed
Spaghetti Sauce
Lamb Shoulder
or pitted Ripe Olives
1” cubes fully cooked
Cauliflowerets
Chili Sauce
Smoked Ham
or Broccoli Flowerets
1” pieces Fish Fillet
3⁄4” slices Zucchini
Steak Sauce
or Steak (1” thick)
Large Raw Shrimp,
1” pieces partially
Soy Sauce
peeled and deveined
cooked Potato
Sea Scallops
2” pieces
Teriyaki Sauce
Corn-on-the-Cob
Grilling Kabobs
Meat
Time (min/temp.)
Doneness Test
Fully cooked
7 - 10, 350°
Until hot
Meat or Sausage
Beef, Veal, Lamb
12 - 15, 425°
Until desired doneness
Pork
15 - 20, 350°
Until no longer pink
Chicken and Turkey
15 - 20, 350°
Until no longer pink in center
Fish
12 - 16, 350°
Until fish flakes easily with fork
Shrimp
8 - 12, 350°
Until pink and firm
Sea Scallops
12 - 16, 350°
Until white