You can skewer up meat, veggies or tofu to make great kebabs.
Skewers
Most skewers are made out of metal or bamboo. If you're using bamboo, soak them before cooking so they don't burn.
Beef
For tender, flavorful results, use the tri-tip cut of beef.
Chicken
Use boneless breasts or thighs when making chicken kebabs. Breasts are lean while thighs are juicy and fuller flavored.
Prepping the Meats
Cut beef and chicken into 1 1/2-inch cubes to keep them juicy. If you're using a marinade, marinate the pieces of meat before you thread them. Discard the marinade after removing the meat.
Add Veggies
Thread meat and veggies onto the skewers. Choose softer vegetables that will cook in the same time as the meat, like zucchini, mushrooms and peppers. Slower-cooking vegetables like potatoes should be partially cooked.
Spacing
Leave space between the veggies and the meat so the heat can circulate and cook everything evenly.
Foil
Lay double-thick foil strips on the edge of the grill to protect the ends of the skewers.
Setting Up the Grill
Set up the grill for direct and indirect heat. Then oil the grill and wait until the oil smokes.
Start Grilling
Lay the kebabs on the direct-heat side of the grill with skewers overlapping the foil. Space them out to let them cook evenly. Don't move them until the bottoms look slightly charred and they release easily from the grill.
Indirect Heat
Once they're seared, the meat may need a little extra cooking. Move the kebabs to the indirect-heat side of the grill and cover.
Ready to Serve
Once cooked through, remove from the grill and let the kebabs rest for a few minutes before serving. Now you have a perfect summer meal.
