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Question by Calebs Mom: When grilling veggie and chicken kabobs, how do you keep the veggies from burning while the meat cooks?
We had never done kabobs before. What is the secret to not burning the vegetables? We used zucchini, mushrooms, red onions and tomatoes and chicken
Best answer:
Answer by JC
I can’t say I’ve ever had this problem before, and I’ve made a fair amount of veggie and chicken kabobs. First of all, are you marinating the kabobs in anything? Marinating them might keep them moist and decrease the chance that the veggies will burn. Secondly, are you cooking them on a grill? Our veggies were usually smaller than the chunks of chicken, so the chicken rested on the grill surface while the veggies were above it. This kept them from burning.
Know better? Leave your own answer in the comments!
The secret to not burning the veggies is to put the chicken on its own kabob and the vegies on another and cooking them separately. If you cook them together, one or the other will be poorly cooked because they take different amounts of time to cook unless you are extremely careful about cutting them so that the cooking times are the same. Of course, my method requires taking them off the skewers before serving or serving skewers side-by-side to guests.
I precook the chicken. That way it and the veggies should complete cooking at the same time.
I prefer to prepare the meat on one skewer and the veggies on another. I put the meat on first.
For some reason, I don’t like to mix the meat with the veggies until they are done and on the plate.
You do the meat and veggies on separate skewers, since they cook for different lengths of time:) It might not look as pretty, but you can put a basil leaf, or rosemary sprig, between the pieces of chicken on those kebobs……..
Use indirect heat. Instead of placing the coals in the middle of the grill, mound them off to the side, and place the kabobs over the empty space.
Toward the end of cooking, you’ll want to move the kabobs over the hot coals, so that the veggies and meat can sear in the smokey flavor. You will also find that the juices from the meat will help the veggies cook tender-crisp. You want a little bit of burnt on the edges of the veggies though.
It takes a little longer, but you’ll love the results.
In my experience to keep the veggies from burning we do 2 things. Marinate the meat before putting in on the skewer, and do not marinate the veggies at all. Marinates usually have some sugar in them and this carmelizes quickly on veggies and makes them burn faster. Second, keep the veggies and the meet pieces as close to the same size as possible. Also, it helps if you cook the kabobs at a medium heat, not too hot because meat takes longer than veggies to cook, and by the time the meat is done through, the veggies will definately burn up. Good luck!
Everyone has their own special way of cooking & what works for them. I always start my kabobs on the part of the grill that is the coolest. Don’t put it directly in the center of the grill where the heat is most intense. Another way is(depending how big you pieces are)to saute the chicken first in a skillet half way. Let them cool enough for you to handle them then make your kabobs. It is always best to do it this way but your meat should be marinated to maintain the flavors that you desire……