Chicken shish kabobs
Chicken Shish Kabobs
There are never enough chicken shish kabobs when you make them! It’s that perfect tasty and fun summer dish that keeps everyone happy. Whether it is the harmonious flavors melting together or the smaller pieces of meat and vegetables that make it so appealing, serving shish kabob is always a crowd pleaser.
If you’ve never made shish kabob before the first thing you want to find are good skewers. The best skewers are long, made of metal, have a loop at the end, and most importantly, they are not pronged at the skewering end. These skewers allow meats, fruits and vegetables to be pierced without splitting or creating a hole so big that the ingredient hangs off of the skewer.
You can buy skewers anywhere and they come in all different styles. They can be wooden, wire baskets (bizarre but true), branch like, made out of wire and even shaped like an S. If you choose to buy any of these frivolous gadgetry type skewers then you’ll just have to practice using them to achieve perfection. In cooking school they always teach students that cooking is about putting in the time, learning your own technique and mastering it through repetition.
Next pick out meats that are tender from the start. The grill cooks food hot and fast, which is ideal for tender pieces of meat but not for the tough ones.
It’s also important to cut the meats to a similar size so they’ll cook evenly. If you are going to mix vegetables, fruits and proteins make sure to cut the vegetables or fruits to a size slightly larger than the meats. Vegetables and fruits cook for a shorter period of time than meats.
When you make shish kabobs for yourself or for others make sure you cook the meat to the appropriate temperature (chicken: 165 degrees Fahrenheit; pork: 160 degrees Fahrenheit; Meat: 120-155 degrees Fahrenheit). A great trick to help ensure the chicken and pork are cooked through is to remove everything from the skewer and toss it in a pan and finish cooking it all in an oven set at 350 degrees for four or five minutes.
Another wonderful trick to finish your perfect preparation of shish kabobs is to toss the cooked mixture with a little lemon juice. That will add an extra layer of flavor that your guests will love!
salt, pepper and Creole seasonings. Set the chicken aside on a clean plate.