Take them off long before the dreaded mush stage!Īnd there you have it! The secret (plus lots of bonus tips – yay!) for grilling perfect shish kabobs! Happy Labor Day, friends! Be safe and eat REALLY well this holiday weekend! Looking for More Easy Grilling Ideas? Turn the skewers a couple of times to snag a few grill marks and allow the tomatoes to get a tiny bit warm. Unless you like raw onions, they need to cook longer, too, but avoid really high heat or they will char before they start to turn soft and sweet.Mushrooms require a surprisingly long cook time, and you’ll probably want to put them on the grill even before you add the meat.The whole point is – you’re in charge of your own shish kabob destiny! In general, though: So, how long should you cook everything? Well, that depends on how powerful your grill is, how done you like your meat, and how crunchy you like your peppers and onions. You know how some foods twirl loosely on the skewer when you try to flip them while grilling? No problem! Just thread them onto two skewers!.Don’t jam them too tightly together or they won’t cook in the middle. ![]()
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