When it comes to summer grilling, it's tough to match the popularity of a good burger. However, if you need a change of pace from the patty world, kebabs are a great alternative and they can get you your meat, fruit and, vegetable fixes all at once. However, kebabs present a few issues that many of us fall victim to when throwing them on the grill. Here are five common mistakes we can all make from time to time grilling kebabs and how to avoid them.
Don’t: Use dry wooden skewers.
In terms of cooking kebabs, this is rule number one. Wooden skewers are made of wood and wood is very flammable and flames are what we want to avoid. Soak your wooden skewers in water for at least 30 minutes before using them to cook with. That way the skewers are water logged and won’t catch on fire while you’re cooking your soon-to-be delicious kebabs. Remember, only you can prevent kebab fires.
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Don’t: Forget to marinate your meat and vegetables.
While ample amounts of salt and pepper go a long way with burgers, kebabs really call for a marinade. For example, garlic, rosemary and olive oil do wonders for pork tenderloin kebabs (wrapping the meat in bacon doesn’t hurt either). Or if you’re grilling seafood, a marinade of garlic, cilantro, basil, mint, cayenne, paprika, lime juice, honey, salt and olive oil is great for shrimp or scallops. The goal is to impart as much flavor as possible on your kebabs before they hit the grill so that you don’t have to rely on any sauces afterwards to enjoy them.