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Thread: Challenge to chefs: Quick & Easy Kabobs page

  1. #1
    primalkyle's Avatar
    primalkyle is offline Senior Member
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    Dec 2011

    Challenge to chefs: Quick & Easy Kabobs

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    What are some of your easiest and fastest kabobs to cook? Grill or indoors? I'm about to start trying my own combinations/ways of cooking and am just looking for some ideas. I don't mind eating cold meat, so making a bunch at dinner one night and eating over the next two days sounds awesome to me.

  2. #2
    amberlee's Avatar
    amberlee is offline Senior Member
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    Oct 2010
    Yum, whatever is in those pics looks pretty good.

    I am suspicious of cooking them properly, if anyone knows how to good them on a pan indoors, love to know whether you recommend high, medium or low heat. You want the black bits, but want to cook everything properly, but not stew.

  3. #3
    Wanderlust's Avatar
    Wanderlust is offline Senior Member
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    Jun 2012
    Honolulu, Hawaii
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    For indoor grill the reversible skillet/grills work great, you can fry eggs on one side and use the other to grill. I'm lucky to live in a place where I can grill outdoors every day of the year, so that's my usual preference.

    I prefer grilled meat and raw veggies, so my kabobs are just meat kabobs =).

    Olive Oil
    lemon juice
    a little white wine vinegar
    salt & pepper
    Chinese parsley
    Grill on med-med high for 10-15 mins depending on size of meat

    Red Meat (beef):
    Red Wine Vinegar
    A little sesame oil
    Sea Salt, black pepper, some red pepper
    A little bit of fennel
    Grill on med-high to high for 7-10 mins

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