kabobs or skewers at a party<\/a><\/p>\n\n\n\nPro tip: whether it\u2019s for meat or veggie kebabs, always skewer in some cheese. You can never go wrong with it!<\/strong><\/p>\n\n\n\n<\/span>What Do You Eat Kabobs With?<\/span><\/h2>\n\n\n\nIf you want the perfect side dishes to pair with kabobs, you can use couscous with feta, salads (greek, green, potato, or caesar), potatoes (mashed, roasted, chips), cabbage slaw, coconut rice, corn on the cob, orzo, lemon rice pilaf, dinner rolls, garlic bread, and guacamole. <\/p>\n\n\n\n
With beverages, you can try a classic soda (diet coke), wine (merlot, cabernet sauvignon, cabernet franc, chenin blanc, pinot noir), cocktails (mojito, vodka martini, margarita), beer or other non-alcoholic beverages (sparkling cider, ginger ale, grape or cranberry juice, lemonade, cold tea). <\/p>\n\n\n\n
For the sauce, you can use a yogurt garlic sauce made out of greek yogurt, minced garlic cloves, lemon juice, and salt. You can add in some mayonnaise, oregano flakes, and za\u2019atar if you\u2019re feeling particularly creative. <\/p>\n\n\n\n
<\/span>What Are Tips in Cooking Kabobs?<\/span><\/h2>\n\n\n\nMarinate your chosen meat cut to add a unique flavor for about 15 to 45 minutes\u2014the longer you marinate, the better tasting it would be. You can opt for a simple salt and pepper seasoning or steak seasoning. Remember to marinate inside the refrigerator and not at room temperature.<\/p>\n\n\n\n
For the skewers, use double skewers to make the meat, chicken or veggies easier to turn. Bamboo or wooden skewers will help make the steak cuts cook nice and pink. Regarding equipment, use a gas grill, coal-fueled grill or a stove-top grill pan for the best heating choice. <\/p>\n\n\n\n
Lastly, make sure they\u2019re not too burnt by keeping an eye on them as you cook. Test the doneness of the meat, chicken, or veggies using your finger or your tongs. <\/p>\n\n\n\n
<\/span>How Do You Cook Kabobs Evenly?<\/span><\/h3>\n\n\n\nYour meat cuts should be evenly cut into cubes of about 0.75 to 1.5 inches per cube before they\u2019re skewered onto the stick, with ample space in between ingredients of about 0.25 inches so that the entire skewer can circulate and be heated up evenly. <\/p>\n\n\n\n
If you\u2019re using some relatively larger, smaller, or delicate ingredients, they should be skewered separately from the rest. They should also be cooked at a faster rate so that they won\u2019t burn. Some ingredients such as potatoes or corn should be precooked before grilling. <\/p>\n\n\n\n
<\/span>What Are The Differences Between Kabob and Kebab?<\/span><\/h2>\n\n\n\nKabobs or kebabs are basically the same and can be used interchangeably. With a Middle Eastern origin, kabobs in Turkish mean \u201croasted meat\u201d and have a lot of varieties such as D\u00f6ner kebab, Chicken Adana, Adana Kebab and Hara Masala Kebab. <\/p>\n\n\n\n
When roasted meat is placed on a skewer or shish, it is called a shish kebab. Western culture dropped the use of shish although some still use it every now and then. The usual base used in a traditional Middle Eastern shish kebab is lamb and beef\u2014never pork since it goes against their dietary prohibitions. <\/p>\n\n\n\n
Kabobs in the West may also be called brochettes, which uses the French word for skewer. Whatever the culture that uses kabobs, it is oftentimes used as appetizers but are also great main dishes for parties, dinners, and other celebrations that call for a number of guests. <\/p>\n","protected":false},"excerpt":{"rendered":"
How Many Pounds of Kabobs per Person For A Big BBQ<\/p>\n","protected":false},"author":1,"featured_media":15399,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[43],"tags":[],"_links":{"self":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/15236"}],"collection":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/comments?post=15236"}],"version-history":[{"count":5,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/15236\/revisions"}],"predecessor-version":[{"id":17021,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/15236\/revisions\/17021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/media\/15399"}],"wp:attachment":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/media?parent=15236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/categories?post=15236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/tags?post=15236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}