Nancy’s Tips for Tasty Kabobs

  • Cut meat into equal-sized cubes, about 1-inch in size, or in thin strips (1/4 inch thick) and weave back and
    forth on the skewer
  • Choose vegetables/fruit that take about the same amount of time to cook as the cubes of meat (not raw carrots or potatoes)
  • Better yet, make separate skewers of meat cubes and vegetables/fruits since vegetables may take longer to cook than the meat
  • Marinate meat before placing on the skewers; 20 minutes for flavor and up to 24 hours in a tenderizing marinade
  • Recent changes by USDA regarding safe end temperatures for meat and poultry allow beef and pork to be cooked to the same internal temperature of 145° F, with a three minute resting period.  All poultry should be cooked to 160° F