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How to Make Killer Kabobs

How to Make Killer Kabobs
Kabobs are easy to assemble and quick to grill making them perfect for outdoor entertaining. Because they’re grilled and served on a stick, kabobs can be handed out as a tasty appetizer or plated for the main dish. Whether you’re a fan of beef, chicken, seafood or veggies, there are endless flavor combinations to satisfy your kabob craving. However, preparing perfect kabobs is not as simple as it seems. After reviewing these grilling tips, take a stab at these killer kabob recipes. 
  1. Choose the right meat. Not all cuts of meat are meant to be cubed and grilled over high heat. The key is to know which meats are right for the job. When making chicken kabobs, go with skinless, boneless chicken thighs because they remain much more tender, flavorful and moist than chicken breasts. Choosing the right beef for kabobs is more challenging. The trick is to find a balance between flavor, tenderness and value.  The sirloin tip, which is cut from the bottom of sirloin, is a good go-to because it can handle being grilled over direct heat without losing flavor or tenderness. For seafood kabobs, stick to heartier types of fish, such as tuna, swordfish and salmon, or shrimp. 
  2. Cut the right-sized cubes. Not too small, but not too big.  Because small cubes are easier to overcook, it’s better to cut larger cubes (1-1½-inch) to allow for more flexibility when grilling. If the meat can’t be cut into cubes, cut longer strips that can be folded over themselves when skewered. 
  3. Add flavor with marinade. Marinades often define the flavor of the kabobs, so using the right flavor to complement the meat is key.  
  4. Add veggies and fruit. The fruits and veggies you choose to skewer should complement the flavors of the meat and marinade, take about the same amount of time to cook as the meat, and be able to stay on the skewer. You can’t go wrong with bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango or peaches.  If you want to include an ingredient that requires more time to cook than the meat, partially cook it before skewering. Like the meat, the fruits and veggies should be cut to around the same size as the meat to ensure even cooking.
  5. Choose a skewer. Metal or wood? Obviously, the advantage of metal skewers is that they can be reused and do not burn. But, to prevent wooden skewers from burning, simply soak them in water for about 20 minutes before grilling. Once you decide, carefully thread the ingredients onto the skewers.  
  6. Grill with care. Kabobs should be cooked over a direct-high or medium-high fire. While grilling, carefully rotate the skewers until the ingredients are cooked to desired doneness. 
¾ cup Moore's Original Marinade
3 tbsp. scallions minced
1 tbsp. garlic minced
1 lb. beef flank or sirloin steak
1-½ tbsp. lemon juice
16 skewers
  1. Cut beef diagonally into thin ribbon strips one inch wide. Thread onto skewers, allowing 1-2 ribbons of beef per skewer.
  2. In a small bowl, combine Moore's Marinade, scallions, lemon juice, lemon peel, and garlic.
  3. Brush skewered meat generously with sauce mixture.
  4. Grill 2-3 minutes on each side.
1 cup Moore's Original Marinade
2 large onions chopped in 1 ½" pieces
2 bell peppers chopped in 1 ½" pieces
1 lb. fresh mushrooms
Cherry tomatoes
1 lb. boneless skinless chicken breast
  1. Cut chicken into bite sized pieces.
  2. Marinate chicken and vegetables in Moore's Marinade for at least 30 minutes.
  3. Put vegetables and meat on separate skewers. Grill 15-20 minutes or until done.
  4. After cooking, alternate meat and vegetables on skewers.
2 cups Moore's Buffalo Wing Sauce
1/2 cup packed brown sugar
2 tbsp. vegetable oil
1 lemon
1 pineapple, cubed
1 1/2 lb. shrimp, peeled and deveined
3 scallions, finely chopped
  1. Combine Moore's Buffalo Wing Sauce, brown sugar and vegetable oil; mix in blender.
  2. Thread lemon slices, pineapple, and shrimp onto skewers.
  3. Grill on direct heat while brushing sauce over skewers every 3-5 minutes or every time you flip the skewers.
  4. Sprinkle with scallions and serve.
1/2 lb. chicken breast, cut into 1 inch cubes
1/4 red pepper
1/4 green pepper
1/4 onion
fresh pineapple
several slices of bacon
1/4 cup Moore's Teriyaki Marinade
wood, grilling skewers
  1. Soak skewers on water before grilling to keep them from burning!
  2. Cut veggies and pineapple into 1 inch pieces.
  3. Marinate chicken (and peppers / onions if desired) in Moore's Teriyaki Marinade for 30 minutes.
  4. Start a piece of bacon on the skewer then skewer chicken, peppers, onions, and pineapple chunks, about 2-3 pieces of each item on a skewer.
  5. Then, stretch the slice of bacon through the end of the skewer, covering all the pieces.
  6. Oil the grates of the grill so the bacon doesn't stick.
  7. Grill for 3-4 minutes on two sides until the chicken is cooked.
For Meat Lovers: Make a bacon and chicken weave!
  1. Start with a slice of bacon then add a piece of chicken.
  2. Skewer the same slice of bacon again and repeat until you run out of skewer.