While hamburgers and hot dogs are traditional backyard grilling fare, sometimes you want something a bit different. More unique. More impressive.
Enter the skewer.
Also known as a kebab or kabob, the premise is simple yet elegant: thread a collection of foods onto a metal or bamboo rod and roast it over the coals.
But while it sounds simple, there are some guidelines that we think will help your backyard barbecue creations turn out fantastic.
- Cut all pieces into similar sizes to help them all cook evenly. If some foods are significantly smaller than others, they may be overcooked or even burned by the time the larger pieces are done.
- If you use wooden skewers, soak them in water for at least 30 minutes prior to threading and cooking. This will help keep them from catching on fire when placed on the heat.
- Don’t over-crowd the skewer. Food can be touching, but don’t pack it in too tightly. You want the heat to reach all parts of the food.
- Par-boil potatoes. If skewering potatoes, par-boil them to reduce the time needed on the grill. Otherwise, they’ll take a long time to cook and other veggies will be done far before your potatoes.
- Cook raw meat on a separate skewer. While skewers of meat and veggies look gorgeous, they’re harder to cook well since the meat and veggies often require different cooking times. You also risk cross-contamination by having raw meat touching your vegetables. The safest (and easiest) way to cook your skewers is to leave them separate. Better yet, opt for our line of fully cooked chicken sausages and you don’t even have to worry about it.
And now, here are some fun combinations to try with your favorite Isernio’s sausage:
- Hawaiian Skewers. Sausage, pineapple, and red onion basted with a teriyaki glaze.
- Mediterranean Skewers. Zucchini, peppers, red onion, and sausage served over grilled flatbread, sprinkled with feta, and topped with tzatziki sauce.
- Italian Skewers. Sausage, red and green peppers, and onions basted with Italian dressing.
- Pizza Skewers. Sausage, mushrooms, green peppers, and cherry tomatoes basted with garlic and olive oil and served with marinara sauce.
- Cowboy skewers. Sausage, potatoes, mushrooms, peppers, and small sections of corn on the cob, served with ranch dressing.
- Fajita skewers. Sausage, red & green peppers, red onion, and small sections of corn on the cob basted with butter and lime, and served with tortillas and salsa.
When cooking skewers, you’re only limited by your imagination. Experiment with different veggies, fruits, and sauces. And don’t forget your favorite Isernio’s sausage!