How to Grill Kabobs so They Turn Out Juicy and Perfectly Charred Every Time

You can skewer up meat, veggies or tofu to make great kabobs. But the devil's in the details: prep correctly, and you'll end up with juicy, gorgeously kabobs. Make some mistakes, and you'll be left with crunchy undercooked veggies and dry meat. Read on to learn more about these skewers, including what they are and a step-by-step guide on assembling and grilling them.

What Are Kabobs?

Kabobs are grilled meat and veggie skewers, an Americanized version of kebabs, which are marinated, grilled meat skewers of Middle Eastern or Central Asian origin. In the U.S., kabobs are a backyard grilling staple and commonly feature chicken or steak alternating with chopped bell peppers, squash, cherry tomatoes and red onion. However, people use the terms "kabobs" and "kebabs" pretty interchangeably, and we'll do so throughout the article.

The Best Meat for Kebobs

If you're cooking a skewer that contains both meat and veggies, it's important to select the right cut of meat to ensure that it doesn't dry out by the time the veggies cook. Here are some tips:

The best steak: For tender, flavorful results, use the tri-tip or tenderloin cuts of beef.

The best chicken: Use boneless breasts or thighs when making chicken kebabs. Breasts are lean, while thighs are juicy and fuller-flavored. Keep in mind that white meat will cook faster than dark meat.

If you're cooking a skewer of nothing but protein, the sky's the limit, as you can time the cooking to when that protein is done. Some ideas include Kofta Kebabs made from ground lamb, Salmon Kushiyaki made from center-cut, skin-on salmon and Antipasto Sausage Skewers.

Marinades for Kebabs

Kebabs are typically marinated before cooking to tenderize the meat and infuse it with flavor. Most marinades are made up of the same five components: fat, acid, aromatics, seasonings and salt. Sugar, enzymes and alcohol are also sometimes used.

Whether you're looking for a beef kabobs marinade or a chicken marinade or beyond, we love the following formula: 1:1 ratio of red wine vinegar and olive oil, plus a dash of Dijon, sugar, scallions, chopped garlic, Italian seasoning, red pepper flakes, salt and pepper.

How to Grill Kabobs, Step-By-Step

Step 1: Prep the Meats and veggies.

Cut beef and chicken into 1 1/2-inch cubes to keep them juicy. Make sure to cut everything into evenly sized pieces so the ingredients cook at the same rate.

Step 2: Marinate the kabobs overnight.

Put all the kabob ingredients in a large resealable plastic bag along with your marinade, toss the bag so everything is well coated and marinate in the refrigerator for 2 hours and up to overnight.

Step 3: Soak wooden skewers.

Most skewers are made out of metal or bamboo. If you're using bamboo, soak them before cooking so they don't burn — submerge them in room-temperature water for 30-60 minutes before grilling. Bring your marinated meat to room temperature and discard the marinade.

Step 4: Set up the grill for medium- high heat.

Set up the grill for direct and indirect heat. Then oil the grill and wait until the oil smokes.

Step 5: Thread the skewers.

Thread meat and veggies onto the skewers. Choose softer vegetables that will cook in the same time as the meat, like zucchini, mushrooms and peppers. Slower-cooking vegetables like potatoes should be partially cooked beforehand. Leave space between the items on the skewer so the heat can circulate and cook everything evenly.

Step 6: Protect the ends of the skewers.

Lay double-thick foil strips on the edge of the grill to protect the ends of the skewers. This will prevent wooden skewers from burning and metal ones from getting dangerously hot.

Step 7: Start grilling.

Pat the kebabs dry. If not marinated, season them with salt and pepper.

First, grill over direct heat.

Then lay the kebabs on the direct-heat side of the grill 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. Then turn the kebabs as necessary to sear all sides.

Finish grilling over indirect heat.

Once they're seared, the meat may need a little extra cooking. Move the kebabs to the indirect-heat side of the grill and cover. Chicken should take 10-12 minutes and beef about 8-10, for medium-rare.

Step 8: Serve the kabobs.

Once cooked through, remove from the grill and let the kebabs rest for a few minutes before serving. Now you have a perfect summer meal. Watch our how-to video for more.