Should I marinate kabobs before grilling?

Grilling kabobs can take your backyard barbeque from basic burgers and hot dogs to gourmet cuisine. The secret is in the marinade – soaking the meat and vegetables in a flavorful liquid before skewering and grilling them. But is marinating kabobs necessary, or just an extra step? Here’s a look at the pros and cons of marinating kabobs before throwing them on the grill.

The Benefits of Marinating Kabobs

Marinating kabobs prior to grilling provides several advantages:

• Infuses flavor – The marinade allows time for the flavors to fully penetrate the meat and vegetables. A good marinade can really take the kabobs to the next level.
• Tenderizes meat – Marinades often contain acidic ingredients like wine, vinegar or citrus juice which help break down tough muscle fibers in meats like chicken and beef.
• Moisturizes – As the meat soaks, it retains more moisture so the kabobs don’t dry out on the grill.
• Reduces grilling time – The meat partially cooks in the marinade, so it spends less time over the hot grill.
• Adds texture – Marinades can caramelize and create crusty exterior layers on the kabobs as they grill.
• Provides versatility – Kabobs marinated in different flavors, like Greek, Indian or Italian dressing offer variety.

Overall, marinating is an easy way to add lots of extra flavor and tenderness to grilled kabobs.

Potential Downsides to Marinating

Although marinating has many advantages, there are a few potential downsides to consider as well:

• Time commitment – Marinating kabobs takes advanced planning, often 12-24 hours.
• Messy process – Having to submerge kabobs in liquid can be a messy, drippy task.
• Texture changes – Extended marinating can make some vegetables mushy.
• Can’t season individually – All kabobs soak in the same marinade, limiting flavor versatility.
• Food safety – Marinades should be refrigerated and meat should marinate for limited time to prevent bacteria growth.

While marinating does require some extra time and preparation, most pitmasters agree the rewards are well worth any small hassles.

Tips for Marinating Kabobs

Follow these tips to get the most flavor and best results from marinating kabobs:

• Use shallow dish – This allows marinade to fully surround kabobs.
• Remove some marinade – Reserve a portion before adding raw meat to use for basting or dipping later.
• Pierce meat – Use fork to poke holes so marinade can penetrate interior.
• Remove woody stalks – Soak softer veggies; add hearty veggies just before grilling.
• Chill thoroughly – Marinate in fridge, not sitting out.
• Flip occasionally – Ensure all sides of kabobs soak up flavor.
• Blot dry – Lightly pat kabobs with paper towels before grilling.

Proper marinating technique allows the spices, herbs and acids to work their magic transforming simple kabobs into succulent backyard fare.

Best Marinades for Kabobs

You can let your imagination run wild when concocting marinades for kabobs. Almost any oil, acid, fresh herbs and spices can be blended into a flavorful dipping liquid. Here are some of the most popular marinade recipes for kabobs:

Greek Marinade

• Olive oil
• Lemon juice
• Red wine vinegar
• Garlic
• Oregano
• Basil
• Dill

This Mediterranean style marinade is excellent for lamb, beef or chicken kabobs. The acidity from the lemon and vinegar tenderize while the fresh herbs provide aroma.

Indian Tandoori Marinade

• Plain yogurt
• Spices like cumin, cinnamon, paprika
• Garlic
• Fresh ginger
• Lemon juice
• Cayenne pepper

These traditional Indian flavors infuse chicken or paneer cheese kabobs with plenty of zing. The yogurt also tenderizes the meat.

Teriyaki Marinade

• Soy sauce
• Brown sugar
• Garlic
• Ginger
• Rice vinegar
• Sesame oil
• Chili flakes

This sweet and salty blend adds serious umami flavor to meat or veggie kabobs. Best for chicken, beef or salmon.

Jamaican Jerk Marinade

• Brown sugar
• Lime juice
• Soy sauce
• Spices like allspice, cinnamon, nutmeg
• Scotch bonnet peppers
• Thyme
• Garlic

Transport your tastebuds to the Caribbean islands with this spicy, citrusy marinade. Use for shrimp, chicken or pork kabobs.

Marinade Duration

To strike the right balance between flavor and food safety, follow these general guidelines on marinating times:

Food	Marinating Time
Chicken	2 to 6 hours
Pork	4 to 8 hours
Beef	8 to 24 hours
Vegetables	1 to 4 hours
Seafood	30 minutes to 1 hour

The thicker the cut of meat, the longer it will need to fully absorb flavors from the marinade. Delicate vegetables and seafood only require a brief soak to impart flavor without getting mushy.

Skewer Tips

A well-constructed kabob will hold together on the grill and cook evenly. Here are some skewer strategies:

• Soak wooden skewers – Prevents burning.
• Load ingredients tightly – They will shrink while grilling.
• Alternate ingredients – Meat, veggie, meat, veggie.
• Use two parallel skewers – Provides more stability.
• Leave small space between pieces – Allows heat circulation.
• Use flat or sword skewers – Increased surface contact.

With the right skewer prep, your marinated kabobs will avoid slipping or spinning as they sizzle over the flames.

Grilling Kabobs

The final step to flawless kabobs is grilling them over high heat. Follow these guidelines:

• Use medium-high heat – Prevent charring.
• Grill meat pieces first – Then harder veggies.
• Rotate skewers – Ensure even browning.
• Move kabobs to warmer area – Once cooked through.
• Brush with reserved marinade – For extra flavor.
• Check internal temperature – Cook to proper doneness.
• Let rest 5 minutes – Allows juices to settle.

With partially cooked meat from marinating and quick cooking over direct heat, kabobs can go from grill to plate in just 8-12 minutes for a perfect backyard feast.

Kebab Master Recipes

Here are full recipes for each step of making 3 delicious marinated kabobs from start to skewer to final grill:

Greek Chicken Kabobs

Marinade Ingredients:

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tbsp red wine vinegar
• 4 cloves garlic, minced
• 1 tbsp oregano
• 1 tsp basil
• 1 tsp dill
• 1 lb chicken breast, cut in 1-inch chunks

Marinade Directions:

1. Whisk together oil, lemon juice, vinegar, garlic and herbs in shallow dish.
2. Add chicken and turn to coat.
3. Cover and refrigerate 2-6 hours.

Skewers:

• Cherry tomatoes
• Red onion wedges
• Bell pepper chunks
• Zucchini slices

Grilling Instructions:

1. Heat gas or charcoal grill to medium-high heat.
2. Thread chicken and veggies tightly onto skewers.
3. Grill kabobs 8-12 minutes, turning occasionally.
4. Brush with reserved marinade during last 2 minutes.
5. Remove kabobs from grill and let rest 5 minutes before serving.

Steak Kabobs with Chimichurri

Marinade Ingredients:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp chili powder
• 1 lb sirloin steak, cut in 1 1/2-inch chunks

Marinade Directions:

1. Mix together oil, vinegar, garlic and seasonings.
2. Add steak and stir to coat.
3. Refrigerate 8-24 hours.

Chimichurri Sauce:

• 1 cup parsley leaves
• 1/4 cup cilantro leaves
• 3 cloves garlic
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp oregano
• 1/4 tsp chili flakes
• 1/4 tsp salt

Sauce Directions:

1. Blend parsley, cilantro, garlic, oil, vinegar and seasonings in food processor until smooth.
2. Cover and refrigerate until ready to grill.

Skewers:

• Red bell pepper chunks
• Red onion wedges
• Whole mushrooms
• Zucchini slices

Grilling Instructions:

1. Prepare very hot charcoal or gas grill.
2. Thread steak and veggies tightly onto skewers.
3. Grill kabobs 8-12 minutes for medium rare doneness, turning occasionally.
4. transfer kabobs to a platter and serve with chilled chimichurri sauce for dipping.

Shrimp Kabobs with Pineapple Salsa

Marinade Ingredients:

• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 cloves garlic, minced
• 1 lb large shrimp, peeled and deveined

Marinade Directions:

1. Whisk together oil, lime juice and garlic.
2. Add shrimp and mix well to coat.
3. Let sit 15-30 minutes.

Pineapple Salsa:

• 1 cup pineapple chunks
• 1/4 cup red onion, diced
• 1 jalapeno, seeded and minced
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp salt

Salsa Directions:

1. Mix together all ingredients in a bowl.
2. Refrigerate until ready to grill.

Skewers:

• Cherry tomatoes
• Chunks of red bell pepper
• Chunks of yellow squash
• Chunks of pineapple

Grilling Instructions:

1. Prepare hot grill surface.
2. Thread shrimp and veggies tightly onto skewers.
3. Grill kabobs 4-6 minutes, turning once halfway through.
4. Transfer to serving plate and top with pineapple salsa.

Conclusion

Marinating is a simple way to infuse grilled kabobs with mouthwatering flavor. Allowing time for the meat and vegetables to soak in a savory marinade of oil, acid and herbs results in juicy, tender kabobs that taste grilled, not just burnt. While marinating does require some planning, the time invested pays off with memorably delicious kabobs. Whether you opt for a zesty Greek, spicy Indian or sweet and sour Asian style marinade, let it work its magic to transform kabobs from ho-hum to extraordinary.