They’ll have different cooking times you’ll need to combine them later when serving. If you’re combining proteins, such as beef and shrimp, do not cook them on the same skewer.For kabobs, cut beef and chicken into 1 1/2-inch cubes to keep them juicy.When selecting vegetables, we recommend softer veggies like peppers, onions, squash, and mushrooms so they’ll be ready when the meat is cooked. For chicken, we prefer boneless chicken thighs, which are juicier and fuller-flavored.For beef, we recommend sirloin (from top to tip). Tenderloin is also a great choice. Many think that the best meat for a kabob is beef.If you are marinading the meats, this must be done in advance before you put the meats on the skewers.īeef, chicken, shrimp, and pork all work well with skewers.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |