How I do kebabs

[jswordy]

I'd promised I would take some pix of how I do kebabs. I'm using indirect on gas here, so the outside burners only are lit. It's easy to do with coals, too, just move well-lit coals to the outside of the foil pan. The pan has the bottom cut out.

The foil pan raises them up off the heat enough that everything gets done at the same time, and it allows for easy turning of the skewers. Once everything is done evenly, I go to direct low heat at the end to get the char.

Here they are getting ready for direct. Not quite there yet...

These nine skewers held 2 pounds of meat, plenty for the two of us with leftovers for lunch the next day! I just reuse the foil pan until it gets too grungy to use again. Thanks for looking. :-D

 

[deguerre]

The foil pan idea is amazing. :thumb::thumb:

 

[Phubar]

Nice tip JS!

 

[wildflower]

Good idea :thumb:

 

[Leopardstripes]

That is so clever! Thank you- gonna have to try that on my kettle this weekend! :becky:

 

[jswordy]

Well, thanks right back at ya'll. I'd have used coals for this cook, but I was plumb tired out by that time after a day of farm work, and gas is easy if nothing else. Let us know how it works out for ya.

 

[Cliff H.]

Am I the only one who is already thinking of some way to rig up a rotise motor to this concept ?

 

[Skidder]

Yes perfect I like the pan idea.

 

[pomah25]

I use my 18.5 and the skewers are actually long enough to just rest on the edges of the grill... i also add a ton of soaked wood chips to the coals... and of coarse i have a mix of left over marinade mixed with beer for fire control

Kabobs look great!

 

[Babyboomerboy]

Thank you for such a great idea. You people are truly inspiring.:clap2:

 

[Bigdog]

Great idea. I did 9 skewers on Father's Day on the kettle and they came out great. They were the best ever as we used ribeye and mesquite chips. Farking awesome. Never use anything else again. May try the foil tray thing though. I also have a roto thingie that I use when I only have about 5 skewers of food. It works great.

 

[jswordy]

This is sirloin tip, Bigdog, marinated 4 hours in Wish Bone Italian dressing. I was going for my usual stew meat, saw it was priced at $3.99/lb, :shocked: then saw this Certified Angus sirloin tip was better-marbled and $3.19. :-D Heck, I can cut it myself! Turned out very tender, and the Italian dressing is a flavor we like when grilled. The foil pans are $1 each at the local grocery, so it's all good. And inexpensive. I had $14 in the entire meal with 4 baked taters as the side, and including leftovers, it served us 4 meals.

 

[SoCalWJS]

Great tip! Gonna give that a try.

 

[cowgirl]

Great idea with the pan! Looks mighty tasty too. :-D

 

[wannchef]

Is this just a regular roasting pan or is it a chafing dish size?

 

[seattlepitboss]

I did kebabs awhile back. Used prime grade top sirloin - putting the meat on the skewers I couldn't believe how tender it was, felt like marshmallows, and this was raw. I marinated it in an olive oil/garlic/lemon juice thing with some spices, people loved it.

I don't do vegetables along with my meat, though, they take hugely different amounts of time to be done. I wound up chopping up some red onion and some red, yellow and orange bell peppers, and marinating the mixture in olive oil and a drizzle of balsamic vinegar about 12 hours. I served it next to the kebab meat. I couldn't believe it - the marinade took a lot of the bite out of the red onion while still leaving it completely crunchy. Another trick I learned watching them cook in Istanbul ..

seattlepitboss

 

[wlh3]

Great looking Kabobs! I do my meat and veggies on different skewers to make my life simple:clap2: Cool Idea with the pan

 

[BigBarry]

What an awesome mod! I love it. I use firebricks wrapped in foil but they are not big enough for a large number of skewers.