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Quick and Easy Kabobs
Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make! Use
these tips and charts to get started, then let your palate be your guide. Here’s how:
Choose meat, vegetable and brush-on sauce from Guide to Great Kabobs (page
12). Thread meat and vegetables on bamboo or metal skewers. Grill, turning and
brushing occasionally with sauce, until meat and vegetables are done. Use the
Grilling Kabobs chart (page 12) as a guide. Grill tasty kabobs in no time!
Kabob Success Tips
• Soak bamboo skewers in water at least 30 minutes to prevent burning.
• Leave a little space between foods threaded on skewers
(tightly packed food will not cook evenly).
• To prevent sticking (and to make cleanup easier), brush cooking surface with
vegetable oil before grilling.
• Sauces that contain sugar burn easily. Brush them on kabobs only during last
5 to 10 minutes of grilling.
• To avoid food-borne illnesses caused by eating undercooked or raw meat,
boil the sauce you’ve dipped your basting brush into before serving with
cooked kabobs.
11 12
Guide to Great Kabobs
Meat Vegetable Sauce
1 1⁄2” pieces Franks Mushrooms Italian Dressing
1 1⁄2” pieces fully Cherry Tomatoes French Dressing
cooked Sausages
1” cubes Beef Bottom 1” pieces Bell Pepper Italian Dressing
or Round Steak
1” pieces Chicken 1 1⁄2” pieces Green Onion Honey-Mustard
or Turkey Breast meat or Leek Dressing
1” pieces Turkey, Beef Whole Water Chestnuts Italian Dressing
or Pork Tenderloin
1 1⁄4” cubes Boneless Pimiento-stuffed Spaghetti Sauce
Lamb Shoulder or pitted Ripe Olives
1” cubes fully cooked Cauliflowerets Chili Sauce
Smoked Ham or Broccoli Flowerets
1” pieces Fish Fillet 3⁄4” slices Zucchini Steak Sauce
or Steak (1” thick)
Large Raw Shrimp, 1” pieces partially Soy Sauce
peeled and deveined cooked Potato
Sea Scallops 2” pieces Teriyaki Sauce
Corn-on-the-Cob
Grilling Kabobs
Meat Time (min/temp.) Doneness Test
Fully cooked 7 - 10, 350° Until hot
Meat or Sausage
Beef, Veal, Lamb 12 - 15, 425° Until desired doneness
Pork 15 - 20, 350° Until no longer pink
Chicken and Turkey 15 - 20, 350° Until no longer pink in center
Fish 12 - 16, 350° Until fish flakes easily with fork
Shrimp 8 - 12, 350° Until pink and firm
Sea Scallops 12 - 16, 350° Until white