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I have some Amazon Affiliate links on the website where I earn a small amount of commission. I have tried to keep ads off the site and these Amazon links help pay for the upkeep of the website.
For those of you who visit my website regularly or follow me on social media you will know I love my kebabs / skewers (I tend to refer to these as kebabs). I cook them at least once a week, pretty much without fail.
So why do I love Kebabs so much?
- I am all for cooking great tasting food with minimal effort. Kebabs offer that. You can easily marinate your meat for anything from 30 minutes up and end up with a great tasting meat. Your marinades can be complex and require an overnight ‘bath’ or use some great tasting rubs from companies like The Smokey Carter where you can infuse your meat with great tasting rubs with minimal effort.
- They have a really short cook time. I often have midweek kebabs so when I finish the work, the cook time is 15-20 minutes. Purchasing something like Russian Skewers have been a game changer for me. They span the diameter of most BBQ’s, so your kebab doesn’t sit on the grate which makes it incredibly easy to manage your cook.
- You can use a variety of meat, fish, vegetables and cheese as the main ingredient for your kebabs, together with mix and matching them all. Doing this immediately provides a differing taste profile and different textures.
- There are so many options to add different flavours to whatever meat or vegetable you use. From a pre-made rub to making your own up, it’s so easy to add different flavours to your kebab.
- I think kebabs can be a really healthy option. I often just serve mine with a salad with or without a home-made flatbread, and a simple home-made sauce or dip on the side.
Putting My Kebabs Together
The first thing I start with is marinating my meat (or veg). When I use the Russian Skewers, I tend to make sure my meat is in fairly large chunks of around 2-3cm square. I cook with Chicken Thighs a lot and will cut each one into 3 pieces.
The longer you marinate the better. The exception to this is fish, where depending on the ingredients in your marinade you can start cooking the fish before it hits the grill. I’ll tend to marinade fish for a much shorter time.
I normally aim for at least 4 hours but quite often will marinate in the morning for a evening cook. If you forget, you can still get away with a short marination, and your food will still taste great.
I often just use a rub from The Smokey Carter, as all the hard work is done for you. They have a fantastic variety of rubs and sauces you can use.
I simply add my meat, fish or vegetables to a bowl or Ziploc bag, and then pop in the fridge until I am ready to cook. Every couple of hours give your meat or vegetables a good mix round to make sure there is an even covering.
Next is the cooking. If cooking on the Kettle I will set up 2 zones (indirect and direct), banking the charcoal to one side. You can use charcoal baskets but I prefer not to. I will cook direct and the indirect area is really if they kebabs start cooking too quickly.
I’ll typically cook them for 16 minutes, rotating them every 4 minutes. The exception to this is beef which I will do for half the time.
When I take them off, I will let them rest for 2-3 minutes covering the kebabs by wrapping them with foil.
They are always great with flatbreads and a salad and offer a quick and healthy cook.
You can also vary the dips and sauces you serve with them, which again will change the overall taste of the kebab depending on what you choose.
In summary, Kebabs really offer a great way to cook a variety of meats, vegetables and cheese. You can easily alter the flavour using rubs and sauces and they are incredibly quick (and healthy) to cook, which is great if you are short on time. It’s probably my favourite way to cook – simple, stress free and tastes great.