Shish kabobs are a popular dish that originated in the Middle East and have gained worldwide popularity. Grilling shish kabobs on a Blackstone griddle is a game-changer, adding a smoky flavor and sear to the meat and vegetables. Here, we’ll show you step-by-step how to master this delicious dish.
Ingredients needed for shish kabob recipe
You can use your choice of meat, vegetables and marinade for shish kabobs on a Blackstone griddle. For this recipe, we’ll be using chicken breasts, bell peppers, onions, mushrooms, cherry tomatoes, olive oil, lemon juice, garlic, salt, and black pepper. You’ll also need skewers for grilling.
One important tip to keep in mind when making shish kabobs is to soak the skewers in water for at least 30 minutes before grilling. This will prevent them from burning on the grill and ensure that your kabobs cook evenly. Additionally, you can add some extra flavor to your marinade by including herbs like rosemary or thyme, or by adding a splash of balsamic vinegar for a tangy kick.
Preparing the meat for shish kabobs
You’ll need to cut your chicken breasts into cubes, approximately 1 inch in size, so they can cook evenly. After washing and patting dry the chicken, use a sharp knife to cut the chicken into bite-sized pieces. Be sure to remove any tendons or fat on the chicken, as this can impact its texture and flavor.
Once you have cut the chicken into cubes, you can marinate it for added flavor. A simple marinade can be made with olive oil, lemon juice, garlic, and herbs. Place the chicken in a resealable plastic bag with the marinade and let it sit in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor.
When it’s time to assemble the shish kabobs, alternate the chicken with vegetables such as bell peppers, onions, and zucchini. This not only adds flavor and nutrition but also makes for a colorful presentation. Be sure to soak wooden skewers in water for at least 30 minutes before assembling the kabobs to prevent them from burning on the grill.
Cutting the vegetables for shish kabobs
The vegetables for shish kabobs can be cut into similar-sized chunks as the meat or sliced into thin strips. We recommend using red and green bell peppers, onions, mushrooms, and cherry tomatoes. Make sure you remove the seeds, stems, and any unwanted parts from the vegetables before cutting.
It's important to note that some vegetables, like zucchini and eggplant, may release more moisture when cooked on the grill. To prevent this, you can lightly salt them and let them sit for 10-15 minutes before rinsing and patting dry. This will help remove excess moisture and ensure that your shish kabobs cook evenly.
Making the marinade for shish kabobs
To add flavor and tenderness, a marinade is essential for shish kabobs. In a bowl, mix olive oil, lemon juice, minced garlic, salt and black pepper. Whisk all the ingredients until well combined. Marinade your chicken and vegetables for at least 30 minutes in the fridge for best results.
For a more intense flavor, you can add other ingredients to your marinade such as soy sauce, honey, or balsamic vinegar. You can also experiment with different herbs and spices like rosemary, thyme, or cumin to create a unique taste.
It's important to note that acidic ingredients like lemon juice or vinegar can break down the proteins in the meat, making it more tender. However, if you marinate for too long, the meat can become mushy and lose its texture. Aim for a marinating time of 30 minutes to 2 hours, depending on the thickness of the meat.
Marinating the meat and vegetables
Once you have cut and prepared your chicken and vegetables, it’s time to marinate them. Place them into a bowl and pour freshly made marinade over the top. Make sure everything is coated evenly. Cover the bowl or use a sealable plastic bag to lock in the moisture and flavors, then refrigerate for at least 30 minutes.
Marinating your meat and vegetables not only adds flavor but also helps to tenderize the meat. The acid in the marinade breaks down the proteins in the meat, making it more tender and juicy. You can also add herbs and spices to the marinade to enhance the flavor even further.
It’s important to note that marinating for too long can actually have the opposite effect and make the meat tough. For chicken, it’s best to marinate for no more than 24 hours. For vegetables, 30 minutes to an hour is usually sufficient. Always discard any leftover marinade that has come into contact with raw meat to avoid cross-contamination.
Tips for grilling on a Blackstone griddle
Before cooking shish kabobs on a Blackstone griddle, here are some tips you should keep in mind. Firstly, preheat the griddle to your desired temperature. Make sure you grill in batches, leaving enough space between the kabobs for even cooking. Finally, use tongs to turn the skewers often as they cook evenly and prevent burning or sticking.
Setting up your Blackstone griddle for cooking shish kabobs
For cooking shish kabobs on a Blackstone griddle, we recommend using the flat griddle top surface for even cooking. Preheat the surface to 350 degrees Fahrenheit. It’s important to have enough space between vegetables and meat to cook each thoroughly.
When preparing your shish kabobs, it’s important to soak the wooden skewers in water for at least 30 minutes before grilling. This will prevent them from burning on the hot surface of the griddle. Additionally, you can marinate your meat and vegetables beforehand to add extra flavor to your kabobs.
Once your griddle is preheated and your skewers are ready, you can begin cooking your shish kabobs. Place them on the griddle and cook for 8-10 minutes, turning occasionally, until the meat is fully cooked and the vegetables are tender. Serve hot and enjoy!
Skewering the meat and vegetables for shish kabobs
Now that your meat and vegetables have been marinated, cut, and prepared, it’s time to skewer them. Be sure to alternate between meat and vegetables, which helps ensure that the food cooks evenly and prevents damage to the skewers from the heat.
When skewering the meat and vegetables, it’s important to leave some space between each piece to allow for even cooking. If the pieces are too close together, they may steam instead of grill, resulting in a less desirable texture. Additionally, consider the size of your skewers and the size of your ingredients. If your skewers are too short, you may need to cut your ingredients into smaller pieces to fit properly.
Another tip for skewering shish kabobs is to brush the ingredients with oil before grilling. This helps prevent sticking and adds flavor to the food. You can also sprinkle some additional seasoning on the skewers before grilling, such as garlic powder or paprika, to enhance the flavor even more.
Cooking the shish kabobs on a Blackstone griddle: step-by-step guide
Cooking shish kabobs on a Blackstone griddle is so easy! Place your skewers carefully on the griddle and cook them over medium heat until cooked through. Use tongs to turn the skewers every few minutes ensuring that each side receives an even sear. Do this until the meat is cooked thoroughly, and the vegetables are charred to your desired level.
One tip to keep in mind when cooking shish kabobs on a Blackstone griddle is to marinate the meat and vegetables beforehand. This will not only add flavor but also help keep the meat tender and juicy. You can use a store-bought marinade or make your own using ingredients like olive oil, lemon juice, garlic, and herbs. Simply place the skewers in the marinade for at least an hour before cooking to allow the flavors to penetrate the meat and vegetables.
How long to cook shish kabobs on a Blackstone griddle
The cooking time for shish kabobs on a Blackstone griddle can vary depending on their size and the heat setting of your stove. Generally, it takes around 8-10 minutes per side, and an internal temperature of 165°F should be reached before serving.
However, there are a few factors that can affect the cooking time of shish kabobs on a Blackstone griddle. For example, if you are using wooden skewers, you may need to soak them in water for at least 30 minutes before grilling to prevent them from burning. Additionally, the type of meat and vegetables you use can also impact the cooking time.
If you want to add some extra flavor to your shish kabobs, you can marinate them for a few hours before grilling. A simple marinade can be made with olive oil, lemon juice, garlic, and your favorite herbs and spices. This will not only add flavor but also help to tenderize the meat.
Checking for doneness: how to know when your shish kabobs are cooked perfectly
You can check the doneness of your shish kabobs by cutting a small piece from the thickest part of the meat, and if it’s fully cooked, the juices will be clear and no pink should remain. Another helpful tip is to use a meat thermometer to ensure the meat has reached a safe internal temperature. A meat thermometer can also come in handy when cooking in large batches.
Serving suggestions for grilled shish kabobs
Once your shish kabobs are ready, remove them from the grill and let them rest for a few minutes before serving. Shish kabobs go great with a variety of sides, such as rice pilaf, a fresh salad, or pita bread with hummus. Top your skewers with fresh herbs such as cilantro or parsley, lemon wedges or yogurt sauce to add an extra burst of flavor.
Common mistakes to avoid while cooking shish kabobs on a Blackstone griddle
One common mistake is overcrowding your skewers. To ensure even cooking, leave enough space between each skewer. Another mistake is using a grill that isn't hot enough. Always set your Blackstone griddle to the recommended heat level before beginning to cook your shish kabobs.
Cleaning and maintaining your Blackstone griddle after cooking shish kabobs
After grilling, allow your Blackstone griddle to cool down before cleaning. Use a scraper to remove any food residue from the surface and use soap and water to remove any remaining grease or dirt. Avoid using metal utensils on your griddle, as they can damage the surface. Finally, store your Blackstone griddle in a dry place to prevent rust.
Overall, cooking shish kabobs on a Blackstone griddle is a fun and easy way to add flavor and sear to your meat and vegetables. Follow these tips and tricks, and you’ll be grilling shish kabobs like a pro in no time. Enjoy!