You can use a wood or metal skewer.
Marinades are essential for adding flavor and tenderness to your kebab. Freshly marinated vegetables and meat get maximum flavor from the spices by spending a well-covered night in the fridge. Except fish, which has a tendency to cook quickly in acidic marinades, so it is best to limit the marinade time to half an hour.
- Direct heat: Kebab skewers are placed directly over the heat source (charcoal, gas or electric grill). This gives them a nice smoke flavor and creates beautiful grill stripes.
- Grilling under the oven grill (broiler): If you don’t have an outdoor barbecue, you can cook kebabs under the grill of your oven. This simulates the high heat of a barbecue.
- On the stove: For small amounts of kebabs, you can use a cast iron pan or non-stick pan. This works well for both meat and vegetables.
- Rotisserie – Döner Kebab: This method is often used for döner kebab, where large pieces of meat are roasted vertically on a rotating skewer.
- For the adventurous: Kebabs can also be prepared over an open fire, such as while camping.
- General tips:
- Turn frequently: Whether grilling, baking, or roasting, turn the kebabs frequently to ensure even cooking.
- Check for doneness: Use a meat thermometer to ensure the meat reaches the correct internal temperature, especially with chicken.
- Rest time: Allow meat to rest for a few minutes after cooking so that the juices redistribute, making it more tender.