How To: Kabobs


Here in Minnesota we sure love food on a stick! You betcha! We also love easy, tasty meals. In these respects, kabobs tick all the right boxes! Whether you pick meat, poultry, seafood, veggies or a combination, these tasty tips will ensure a delicious dinner:

  • Make kabobs easier to turn on the grill by using two skewers per kabob. Place the skewers parallel to each other to keep your food from spinning on a single axis.
  • Combine foods that take the same length of time to cook on the same skewers. This may require separate skewers for veggies and meats. Peppers, squash, onions and mushrooms can stand up to more cooking than delicate tomatoes and other fruits like pineapple.
  • Cut pieces of food evenly. Thin end pieces of chicken and meat can be folded in half and skewered twice to prevent overcooking.
  • Flat metal skewers are reusable, but for large crowds and parties, wooden skewers may be a more convenient option.
  • The pieces of food should touch each other but not be packed too tightly on the skewer. Overpacked rods take longer to cook and may be too heavy for some wooden skewers.
  • It’s a best practice to soak wooden skewers in water before use to prevent them from catching fire, but what about the preskewered kabobs in the Meat Department? Don’t fret. The skewers have had time to absorb some of the water from the vegetables and proteins. Even water-soaked skewers may scorch, though, so have a spray bottle of water on hand in case of flare-ups.
  • Add flavor to your kabobs by marinating, serving with a dipping sauce (such as Kowalski’s Signature Kalbi Marinade) or both. (Remember to discard unused marinade that has been in contact with raw proteins.) Several varieties of kabobs are available in the Meat Department all season long.

Good to Know:

Boneless, skinless chicken thighs, jumbo peeled & deveined shrimp, boneless center cut pork chops and beef sirloin tips are great for kabobs.

election and availability of products vary by market.