Tastes Like Food

Kabobs are great summertime grillin’ food. They’re hard to mess up, but some things will make the grilling a little easier…

Tips for making the best kabobs:

1. Soak wooden kabob skewers in water for 2 or more hours. Plan ahead!
2. Cut your pieces of meat the same size, and go for a little on the smaller side.
3. Toss your meat and veggies in olive oil (and some pepper & spices if you like). They’ll be less likely to stick to the grill or char too much.
4. Leave 2-3″ inches at the end of each skewer. Veggies and meat will be less likely to slide off as they’re being cooked.
5. Don’t jam your ingredients too tightly on the skewer. With a little space between the pieces, the kabobs will cook better.
6. Some vegetables are better than others. Onion and peppers work well when combined on a skewer with meat.
7. And lastly, if you’re a bacon eater: wrapping bacon around chunks of turkey, beef or chicken always makes for a tastier kabob!

What my kabobs look like, as they’re fist placed on the grill: