All About Grilling with BBQ Skewers

Ever wondered what the difference is between BBQ skewers and BBQ kabobs? Well, there is actually no difference at all. They both refer to meat grilled with vegetables.

A skewer is a long pin, normally made of metal or wood, used to secure food during cooking while kebab is a dish of pieces of meat, fish, or vegetables roasted on a skewer or spit. So basically, it’s meat on a stick over fire; humanity has been at this for centuries.

Grilling with BBQ skewers can upgrade your food entertainment factor and remove some of the hassle of cooking more delicate items over roaring flames. Plus, it keeps smaller pieces of food from falling through the grates. Kabobs are a great way to cook meat, seafood, veggies and even fruit. When grilled on skewers, meat cooks more evenly and with a juicer flavor.

There’s certainly no shortage of dishes that benefit from a sizzling skewer. So, let’s take a look at a few tips for grilling with BBQ skewers. This is definitely worth adding to your grilling arsenal.

Tips for Using Skewers

Soak wooden or bamboo skewers in room-temperature water for an hour before grilling. The skewers will not catch fire until all the moisture has been converted into steam. This allows the skewers to finish cooking and prevents them from igniting on the grill.

If using metal skewers, use square or twisted types. These will hold the food better than round ones. Leave a small amount of space between each ingredient (1/4-inch) to cook food more evenly.

With wooden or bamboo skewers, as you thread the food move the pieces close together, with no space showing.

To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer.

Prep Meat & Veggies

Beef, chicken, shrimp, and pork all work well with skewers.  For beef, use sirloin (from top to tip). Tenderloin is also a great choice. For chicken, use boneless thighs which are juicier and fuller-flavored. When selecting vegetables, use softer veggies like peppers, onions, squash, and mushrooms. This ensures they’ll be ready when the meat is cooked.

Cut beef, chicken and pork into 1 1/2-inch cubes to keep them juicy and so they can cook at the same rate. If you’re combining proteins, such as beef and shrimp, do not cook them on the same skewer. They’ll have different cooking times. Just combine them later when serving.

Season or marinate meats and veggies before placing them on skewers. You can simply use your favorite BBQ rubs. If you plan to marinate meat, the smaller cuts need much less time to soak up the flavors.

Grilling with Skewers

To keep wood skewers from burning (and metal skewers from getting dangerously hot), lay down foil strips (double-thick) on the grill to protect their ends.

Set the grill for medium-high direct and indirect heat; any higher you run the risk of overcooking or burning your small-cut food. Lay skewers on the direct-heat side with the skewer ends overlapping the foil.

Space them out to let them cook evenly. Don’t move them until the bottoms look slightly charred and they release easily from the grill. When it comes time to flip make sure to turn from the center of the skewer, so the meat or veggies stay balanced and in place.

Once the kabobs are seared, the meat may need a little extra cooking. Move to the indirect-heat side of the grill and cover. Beef takes 8 to 10 minutes (to medium-rare); chicken takes 10 to 12 minutes. Let the kebabs rest for a few minutes on the plate after removing them from the grill.

Let’s Wrap it Up

Time to upgrade your grilling repertoire and put your new skewering skills to use. We have provided a few recipes below, so you can test drive grilling with BBQ skewers. Amp up your next tailgate or backyard BBQ party and wow your guests with one of these new treats on the menu.