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Unread 06-14-2013, 10:29 AM   #1
CarlWayne
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Default Need some shiskabob help

My wife is having friends over tomorrow and we want to grill something different so she decided on shishkabobs (hope that's correct sp). Plan on using chicken, steak and veggies. My question is.... Do you cook it all at once? Cook everything separate? What temp and how long?! Going to be cooking on the kettle. Thanks for the help!
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Unread 06-14-2013, 10:32 AM   #2
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I'd cook the chicken separately. Use cubed sirloin steak for the beef, and marinate it overnight. Cook the veggies with it. Don't forget to skewer some fresh pineapple with a little honey and brown sugar glaze!
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Unread 06-14-2013, 10:39 AM   #3
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As deguerre said, keep the chicken and steak seperate. Eye of round and chuck mock tender steaks are good non-expensive steak choices for kebabs, too. For a great chicken kebab, try onion/chicken/pineapple/marachino cherry/onion/ repeat. Sounds weird, but tastes awesome! Onion, mushrooms, and red bell pepper are good on the steak kebabs. Melt some butter, stir in some garlic powder, oregano, and thyme, and brush it over the kebabs right before you take them off. Squeeze a lime over the chicken ones.
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Unread 06-14-2013, 11:22 AM   #4
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Quote:
Originally Posted by Gnaws on Pigs View Post
As deguerre said, keep the chicken and steak seperate. Eye of round and chuck mock tender steaks are good non-expensive steak choices for kebabs, too. For a great chicken kebab, try onion/chicken/pineapple/marachino cherry/onion/ repeat. Sounds weird, but tastes awesome! Onion, mushrooms, and red bell pepper are good on the steak kebabs. Melt some butter, stir in some garlic powder, oregano, and thyme, and brush it over the kebabs right before you take them off. Squeeze a lime over the chicken ones.
Let me guess, you slice your chicken thin and accordian it onto the skewer?
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Unread 06-14-2013, 11:27 AM   #5
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Why cook the meats separate? We marinate each meat, cube it up and make the skewer. We put steak, chicken pineapple, bell pepper, onion, season em up real light and cook them on the UDS all the time. Even won some chefs choice entries with beef tenderloin shishkabobs.
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Unread 06-14-2013, 11:30 AM   #6
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Quote:
Originally Posted by jmoney7269 View Post
Why cook the meats separate? We marinate each meat, cube it up and make the skewer. We put steak, chicken pineapple, bell pepper, onion, season em up real light and cook them on the UDS all the time. Even won some chefs choice entries with beef tenderloin shishkabobs.
I don't want to risk the possibility of cross contamination as I cook my beef to medium rare on the kabobs and the chicken usually takes longer.
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Unread 06-14-2013, 11:33 AM   #7
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I find it easier to cook everything seperate. I do put some onion in between the steak for flavor but everything doesn't cook evenly so I seperate.

I find it helps to parboil the veggies and they cook quicker and more even.
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Unread 06-14-2013, 11:34 AM   #8
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So make the steak chunks bigger or parcook the chicken first.
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Unread 06-14-2013, 11:46 AM   #9
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I'd recommend to the OP to cook meat/veg separately as well.

A simple sashlik recipe my wife does:

cubed pork shoulder
1-2 sliced spanish onion
olive oil
juice from a lemon
oregano, salt and pepper

Marinate overnight, skewer and grill until done.
http://i114.photobucket.com/albums/n...es/Skewers.jpg
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Unread 06-14-2013, 12:27 PM   #10
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Like when doing yakitori I skewer them separately, even among vegis.
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Unread 06-14-2013, 03:06 PM   #11
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I skewer everything separately, something i learned from Alton brown. Everything cooks differently so it's best to cook them separately.
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