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If I broil pork, onion, and peach shish-ka-bobs, will the peach quarters burn?
- Thread starter erininny
- Start date
michael-in-phoenix
Well-known member
I think a lot depends on the thickness of the meat, as that determines how long under the heat.
When I do kabobs, I do all like foods on the same skewer
so I would put several pork chunks on one skewer, maybe with onion. I always put fruits on separate skewers and try to have at least two types of fruits. Folks can pick what they want and you don't have to worry about the meat or fruit being over done. It really does look pretty after you get all the skewers assembled on a serving platter.
so I would put several pork chunks on one skewer, maybe with onion. I always put fruits on separate skewers and try to have at least two types of fruits. Folks can pick what they want and you don't have to worry about the meat or fruit being over done. It really does look pretty after you get all the skewers assembled on a serving platter.
michael-in-phoenix
Well-known member
That's pretty much what I do. Even when making our favorite souvlaki, I usually make...
...skewers with just meat and skewers with just onion and bell pepper.
I double the marinade and marinate the meat and onions and peppers in one bag, and then a second bag of just onions and peppers. When I go to grill it, I only use the onions and peppers from the bag without the meat. I throw out the veggies that marinated with the meat, or cook them down in a large heavy skillet and use them for a condiment on grilled sausages, etc. I cook them really well, so no chance of bacterial contamination from the meat.
Michael
...skewers with just meat and skewers with just onion and bell pepper.
I double the marinade and marinate the meat and onions and peppers in one bag, and then a second bag of just onions and peppers. When I go to grill it, I only use the onions and peppers from the bag without the meat. I throw out the veggies that marinated with the meat, or cook them down in a large heavy skillet and use them for a condiment on grilled sausages, etc. I cook them really well, so no chance of bacterial contamination from the meat.
Michael