Wolfgang Puck BRGG0090 Quick and Easy Kabobs, Guide to Great Kabobs, Grilling Kabobs

HSN_RGG_090C 2/4/10 1:00 PM Page 13

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.

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, 400°	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

13 14