How to grill the best kebabs for July 4 and all summer -
We’re talking here about kebabs, or as you might find them spelled, kebobs, kabobs or shish kebabs. And depending on where you are in the world, you might be talking about pinchos, sate or yakitori.
The meat varies from culture to culture, as do the spices and seasonings. In all cases, make sure your grill is well oiled so they don’t stick.Metal skewers are studier, reusable and flameproof. They do get quite hot on the grill though, so need to be handled with care. If you’re using disposable wooden or bamboo skewers, buy ones that are at least 12 inches long, and soak them in water for at least 30 minutes to prevent them from catching on fire.
For seafood, make sure the pieces are big enough to get a bit of color on the outside without overcooking throughout. For instance, bay scallops are too small to easily skewer, and will cook so quickly they won’t take on much flavor from the grill. Larger sea scallops allow for a bit of browning while the inside remains creamy and tender. Same with shrimp – choose shrimp that are jumbo or larger.
As for the size of your skewered foods, larger items will take longer to cook, but in general stay more tender inside. Smaller items will cook faster and have more browned surface area.
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