Kebabs make any meal festive. Lean lamb is the traditionalmeat for shisk kebabs, but chunksof beef, pork, poultry,seafood and
The followingare suggestionsfor creating kebabs:
•To allowcorrectspacingbetweenthe twoprongsonskewer,keepprongsas parallel as possiblewhen puttingfood on skewers.
•Somefoods are easier to inserton skewersif first piercedwith a toothpick.
•Preheatingthe element is not necessary. Turn element on after food has been placed on accessory.
•HI is the recommended settingfor cooking most kebabs. Skewer cooking is best when done quickly as long cooking times tend to dry out kebabs.
•Cookingtimeswillalsovaryaccordingtothetypesoffoodsbeingcooked. Thetime range willbe from 30 to 60 minutes on the HI setting. As an example
•Voltage differences may make cooking times slightly different at vadous times.
•Cut meat into
•Meat usually should be marinated to provide extra tenderness and flavor. Brush marinade over the kebabs as they cook.
•For rare meat, cubes should be placed closetogether; for
•Avoid overcookingskewered meat; it is usually more tenderand tasty when cooked rare or medium.
•Raw or firm vegetables may need to be par[ially cooked so that they will be done at the same time as the meat. Onions, potatoes and squash are best if parboiled or partiallymicrowaved.
•Partially cooked bacon can be wrapped around vegetables such as squash or mushrooms before placingon skewers to prevent drying out. While cooking, brush
kebabs with madnade, peanut or olive oil, herb butter or fruit juice to keep food moist.
•Meat, vegetables or fruits can be alternated on the same skewer or skewered separately due to differences in cooking time.
•There are numerous food combinations that can be used such as: beef cubes,
cherry tomatoes or tomato wedges, and green pepper squares; beef cubes, zucchinislices, and mushrooms;ham and yam cubes and apple slices; polish sausage, peaches, peers, and pineapples.
•The spit with skewerswill fit acrossthe sink while food is being added; making preparationeasier.
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