featuring guest mystery authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, October 23, 2012

COOKING WITH CLORIS - KABOB TIPS


Summer might be over, but that doesn’t mean you have to stop grilling. I use my gas grill year round. I’ve even been known to shovel a path to it in the middle of the winter. But if you’d prefer cooking indoors now that the weather is turning crisp, you can still grill on a stovetop grill. Here are some tips for cooking kabobs, whether inside or outside.

1. Always soak bamboo skewers for half an hour to keep the wood from burning.

2. Coating the skewers with cooking spray will keep meat from sticking to the skewers and removal easier.

3. If you use two skewers instead of one, meat and vegetables won’t roll around on the skewer when you go to turn them.

4. Cut meat into uniform chunks so that some isn’t underdone while other pieces get overcooked.

5. Instead of combining meat and veggies on each skewer, separate the items. Some things, like onions, need more time to cook, while others, like tomatoes, need less time. If you use individual skewers for each item, you can start by cooking the foods that need more time, then add the others.

6. Don’t forget fruit when thinking of foods to pair with meat and chicken. Try grilling peaches, grapes, and chunks of melon.

1 comment:

Cathy Shouse said...

These kabobs sound so good. I don't have a stovetop grill. Does a George Forman grill count? My grill is fairly small so I don't see this working out. :(