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Chicken, beef, pork, sausage, fish, vegetable... you name it and you can kabob it. To make the best, most flavorful and tender kabobs, try to follow these useful tips:


  •  Cut your kabob ingredients into the same sizes for even cooking.


  • If you are cooking a lot of different meats and vegetables with different cooking times, keep them on separate skewers to ensure even cooking. For example, if you are cooking chicken and cherry tomatoes, cook the chicken on separate skewers so you won't overcook the tomatoes.


  • Make sure to soak bamboo skewers in water for 30 minutes before grilling, if using metal skewers remember the metal retains heat for a while after cooking and could be hot.