Kebabs: What's Your Favorite?
Summer grilling is in full swing even although summer doesn't officially start for a week or so. What's your favorite way to make or consume skewered eats? Metal skewers? Water-soaked wood skewers? Flavored wood skewers? Beef, chicken, lamb, pork, shrimp, scallops, veggies, "other"? Does anybody out there pronounce kebabs the way Hugh Grant did in one of his movies: kuh-BABS? (I say kuh- BOBS in accordance with the alternate spelling: kabobs.)
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10 Comments:
I've grown up seeing it as "kebab" so I've always pronounced it "keh-bahb." I have no clue what the correct pronounciation is, or if there is even one pronounciation of the word since it's in so many cuisines.
I don't make them, so my opinion is all consumption-based.
I prefer all-meat kebab -- lamb or beef. I throw them away if they're tough...much hatred for tough and chewy meat. I am not very fond of poultry or pork.
As for vegetables, since I hate onions, umm no. Don't care for "uncooked" bell peppers (read: crunchy). Mushroom and eggplant are good.
I've not had it prepared with seafood, at least not with Mediterranean spices. Shrimp, scallops, eel, and squid would be great. I've had a ton of seafood grilled on skewers at Japanese restaurants though. :P
I've always had them on wooden skewers only. How does the metal skewer affect the kebab?
Cassaendra at 10:53AM on 06/17/08
Please excuse my editing in my post: I meant either "even though" or "although" and wound up with a hybrid mess.
@Cassaendra, I've always soaked wooden kebabs when I grill so I'm not sure how or if that affects the outcome. I haven't tried those flavored wooden skewers that I assume are designed to infuse flavor in the meat or veggies. Maybe someone will weigh in if they can get past my flub. :)
holdthemayo at 11:03AM on 06/17/08
I have wooden and metal skewers, but rarely use them. My favorite is actually fresh fruit kabobs. They make a nice presentation and serving. I don't put them on the grill.
The metal skewers are longer, but they get really hot on the grill. I have done shrimp on the barbie and I use two soaked wooden skewers (makes them easier to turn), but meats seem to overcook, but I have done lamb and chicken successfully. I have also done veggies like onions/pepper/cherry tomato/button mushroom/zucchini/yellow squash. They taste good and look pretty. I marinate them for extra flavour (same with the shrimp). I never mix meat/seafood with veggies because they take different cooking times.
PerkyMac at 11:28AM on 06/17/08
Doner Kebabs! OMG
These glorious creations are what gets you through a drunken night in Europe. MMMM! I just read a review of a place near me that supposedly has them, but I am skeptical. Most places here (US) stick with meat chunks on a stick intsead of the doner formula(gyroish w/ WAY better sauces.
Oh and on an unrelated note, even if I soak my skewers they always seem to burn, so metal are my favorite.
Linz0 at 11:51AM on 06/17/08
@Linz0 - so true, they're awesome but I think I'd be sick if I ate one when I wasn't trashed and it wasn't 2am.
I really like metal skewer chicken kebabs with red peppers, onions, mushrooms, etc. Marinated in this mixture my mom makes that I can't duplicate. On the grill. Perfection.
I've always said "Kah-bobs" but I think British and Australian people call them "keh-BABS" so who knows?
embolini9 at 12:15PM on 06/17/08
I say "keh-bahb", too. My favourite are shrimp and sausage kebabs with peppers and pineapple, but I enjoy pretty much any kind of meat on a skewer, provided it's marinated and not overcooked (that is, not tough and chewy - I agree, Cassaendra), always with onions, mushrooms, peppers, etc.
I usually use metal skewers because they're longer, as Perky noted, and I can maneuver them better. On an indoor grill, I may use wooden skewers though.
brooke29 at 12:48PM on 06/17/08
I recently saw a kabob on a food blog that used pineapple and I plan to do the same in my next kabob grilling experience. How good does that sound?! I also have a thing for chicken souvlaki kabobs.
Hillary
Chew on That
Chew on That at 12:54PM on 06/17/08
I go back and forth between beef and pork, but the vegetables never vary - red peppers, onion, zucchini and cherry tomatoes.
worldcupfever at 1:09PM on 06/17/08
lamb "KA'bobs"......marinated in olive oil, cumin,garlic,lemon juice,oregano and salt n pepper with red onions and cherry tomato's....and always with wood sticks
onepercent99 at 10:18PM on 06/17/08
I found that if you skewer a shrimp twice on the stick (picture a cent symbol), they don't flop around as much.
I also cook meats and veggies separately because of different cooking times. I love beef, chicken, shrimp and scallops. Veggies: mushrooms, zucchini, yellow squash, Vidalia onions, red & yellow bell peppers.
Smaller veggies I might just throw in a grilling basket, like asparagus and snow peas. Great on the grill, but rather hard to skewer!
I love to experiment with different spices. I start with olive oil and sea salt, then add whatever I'm in the mood for.
Editmom at 11:59PM on 06/17/08