Kabobs
Kabobs can be as creative as the person who grills them.
A roasted peanut oil and jerk seasoning mixture adds a spicy twist to these grilled pork, onion, and melon skewers.
Take a look at these tips for creating our Jamaican Pork with Melon Kabobs:
1. Set out cut-up meat, seafood, and vegetables, and let diners assemble their own kabobs.
2. Avoid squishing foods together on the stick. Leave a 1/4-inch space between food pieces so the heat can circulate better and crisp all the edges.
3. Group foods with similar cooking times on the same skewer. Avoid pairing large chunks of meat with shellfish or quick-cooking fruits or vegetables.
4. Chill ground meat first so that it's easier to mold onto skewers. To make ground meat kabobs less likely to fall apart into the fire, use flat skewers and refrigerate the molded kabobs for an hour or two before grilling.
5. For even cooking, cut foods into uniform-size pieces.
6. Slide cut-up fruit and cubes of pound cake or angel food cake on skewers and grill.
1. Use bamboo skewers or stiff herb stalks for appetizer kabobs. They're safer and easier to handle hot off the grill than metal skewers.
2. Soak bamboo skewers or stalks in water for 10 to 30 minutes before grilling to minimize scorching. Their exposed handles are still vulnerable to burning, so place uncovered handles near the cooler edges of the fire or use a special picnic grill or a hibachi that is small enough to enable you to leave the ends of the skewers outside of the heating zone.
3. Use metal skewers for main-dish kabobs, which have larger pieces of food. Their longer size enables you to easily turn more food for faster grilling.
4. To remove food from skewers, try a method used across Asia. Hold one end of the skewer with one hand and with the other hand grab the food with a piece of pita bread or sheet of lahvosh (a Middle Eastern bread), like a pot holder. Pull the food off into the bread or onto a plate. Tortillas and buns work equally well.
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