|Summer time is a great time for some nice outdoor grilling and this summer we spent a lot of time doing that and experimenting with some new kebab recipes. Through those experiments we learnt a few things that we thought were worth sharing. |
- When you have a lot of different items to grill, take your time. Start with vegetables, then do red meat and poultry. Fish and seafood should be done last, when the most delicate cooking is required.
- Success of kebabs depend on the succulence, freshness, tenderness of meat, fish or vegetables besides the right degree of cooking. In tandoor or charcoal, one must ensure that which cooking kebabs, juice in meats are retained.
- Kebabs should not be over-cooked as they tend to become dry and not remain succulent
- If you are using skewers, make sure that you keep adequate gaps between the meats.
- Seafood should typically be double skewered.
With a few more weeks of hot and warm weather in the US, you should still have plenty of time to enjoy some nice outdoor cooking unless you are in Texas where we have had about 40 days on 100+ degree weather.