The secret to a great tasting kebab is in the way you prepare and grill it. When making Kebabs, you would have to consider the following: Meat, Marinade, Add-ons, Skewers and Grill.
Kebabs cannot be called kebabs without meat. When making kebabs, you must consider the meat that you want to use. Beef has a very good taste but it is also very expensive and hard to prepare for kebabs. Pork is often used in barbecues especially the shoulder part. If you have tried an Asian barbecue before, then you would agree that pork is a great tasting meat for kebabs. Unfortunately, pork meat is quick to dry so you better be careful.
Chicken is an ideal meat for kebabs because it is easier to prepare, especially chicken breasts. Kebabs that make use of chicken meat are very delicious and tender.
Lamb, on the other hand, is the traditional way of making kebabs. The first kebabs were made of lamb and lamb meat is still popular with kebabs to this day. A typical kebab dish that make use of lamb meat is Arrostocini BBQ that originated from Abruzzo, Italy. Persians are also known to be one of the first people to use lamb meat for kebabs.
You can also make use of seafood when making kebabs. Fish are a little tricky especially when skewering but shrimps are easy to prepare and naturally tastes good.
Either way, Kebab meats must be tenderly cut into cubes of the right size. Don’t cut them too big or too small.
The marinade is very critical to the kebab because it is the one that defines the flavor. You don’t have to marinade them over night except when using acidic marinade like vinegar. Acidic marinade cooks the meat leaving a mushy texture.
The typical add-on for kebabs are vegetables. Choosing the right vegetable is crucial because vegetables can often affect the flavor of the kebabs. Make sure that you choose vegetables that complement the flavor of your kebab. You can cook them before grilling if you like and you should cut them into the same size of the meat.
There are only two materials to consider in skewers: metal or wood. Wood is the traditional way of making kebabs and is still a popular skewer material today. Usually bamboo wood is used because it is easier to hold even with the heat of the grill. Metal skewers are also good for skewering but can sometimes be difficult to touch when heated.
Grilling is the cooking process of kebabs. The grill to be used varies on the kebab dish. Kebabs like Arrosticini BBQ have their own specialized grills but when cooking a kebab dish, a common grill would do as long as it can efficiently cook the kebab.