Grilling 101: Steak, Chicken and Kabobs Article -
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How to Grill Steak, Chicken, and Kabobs

Fire away!

Grilling adds flame-kissed flavor to any meat.

Grill the Perfect Steak

Mmm, the tasty combination of smoky, caramelized crust and tender, juicy interior--nothing compares to a steak grilled just right.

Choose Wisely: If money's no object, line up the New York strip, T-bone, filet mignon, and porterhouse steaks. But if breaking the bank isn't part of your barbequing plan, consider less spendy sirloin, flank steak, and skirt steaks.

Size matters: Choose cuts that are 1- to 1-1/4-inch thick. Pay special attention to bone-in cuts: make sure the steak is an even thickness. Meat near the bone will take longer to cook.

Use caution with marinades: Over-marinating can result in tough or mushy meat. For additional ways to flavor a steak, try a dry rub or top cooked steaks with herbed butter.

Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees F). For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.

Some Favorite Grilled Steak Recipes:

Fair-Weather Fowl

Chicken is one of the trickiest foods to grill. And maybe the hardest is boneless, skinless chicken breasts. That's because the grill's high heat can dry out the meat before it's cooked through. Avoid drying by lightly pounding boneless chicken breasts to a uniform thickness; the breasts will cook more evenly.

Some Favorite Grilled Chicken Recipes:

Get on the Stick

Call them kabobs, kebabs, satays, or skewers, food on a stick is great for the grill.

  • Cut meats and veggies to the same size. One- to 1½-inch inch cubes work well.
  • Group foods with similar cooking times together. While a skewer of bell peppers, cherry tomatoes and chicken looks appetizing, those tomatoes may turn to mush--or worse, slither off the skewer--by the time the chicken is done.
  • To stabilize round or hard-to-skewer foods like tomatoes and shrimp, use two skewers parallel to each other.

Some Favorite Kabob Recipes:

Jun. 14, 2010 9:57 am
I was so disappointed! Bought two lovely chicken kabobs with vegies and chicken threaded on. Veggies were great-meat was not cooked enough at all! Next time, veggies on one skewer and meat on another!
Nov. 21, 2010 2:34 pm
i cooked some beef kabobs in my oven with alittle of water in the botoom of the was awsome and the meat and vegetables were tender
Jun. 5, 2011 2:52 pm
My kabobs bring all the boys to my yard, they're like, yours are better than ours!
Jun. 12, 2011 12:42 am
I grill beef or chicken kabobs slowly so the meat gets done and the veggies just start to get a little black on the edges. Marinate chicken (like a green Mexican sauce) for more flavor...
Jul. 23, 2011 7:07 am
Should mention that wood skewers need to be pre-soaked so they won't burn.
Jun. 26, 2012 1:53 pm
The few times I have tried kabobs the vegetables never cooked enough for me. They always ended up still just too hard. What is the best tip for making sure the vegetables cook enough?
Jul. 11, 2012 6:04 pm
Last night I grilled a lot of vege's some of which I have had sitting around for awhile but they turned out great,I love to grill.
Jul. 12, 2012 9:37 am
Just wondering why you say that 145 degrees for a steak in medium rare when medium rare should be about 130-135 degrees --
Jul. 23, 2012 2:19 pm
mandy sue's comment is funny. I couldn't stop cracking up at it.
Sep. 13, 2012 12:27 pm
We skip the stick and wrap it up in foil with butter and a 1 marinade Chicago style. Slow roast it all together. Yum!!
May 15, 2015 4:12 am
Marianne, how do you "SKIP THE STICK"? That sounds like something I'd like. Tell me exactly how you do it.
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