Tips for Kabobs?

[Parrothead1809]

Anyone Chicken and/or Beef Kabobs on their Traeger? I'm thinking about following the procedure with rib eye cubes & veg (https://www.traeger.com/recipes/rib-eye-shish-kabobs-chimichurri) but probably not doing chimichurri. Instead, I'll probably use a boubon BBQ glaze I've taken a fancy too. Either that or a good old steak rub.

Looks like they want a hot smoker (450°-500° !) for 8 minutes a side.

Since this was for a small gathering I was also thinking about cooking some chx kabobs too, but the difference in cook time could prove challenging.

Any tips welcome! I'll be sure to share on the What's Cooking thread.

-PH

 

[traeger860]

Last time I did kabobs, I did a mix of beef/peppers/onions and chicken/peppers/onions. Seasoned them and smoked at 200 until they were 15-20 degrees under where I wanted them. After that, I sauced them and finished them on a hot propane grill. The chicken ones too longer so I left them on the smoker while I was finishing up the beef.

I prefer using metal skewers vs wood, especially on chicken. Maybe the hot metal helps the inside of the chicken cook more evenly? Could just be a coincidence, but I've had better results with metal.

If your glaze is very sugary, it'll burn quickly on a 450-500 degree grill.

 

[Parrothead1809]

Couldn't have been easier, really. I was over thinking this (as usual). With the Traeger set to 450° I put the chx skewers on for 5 mins and then flipped them for another 5. With the 10 minute head start, I put on the beef skewers for 7 mins per side (leaving & flipping the chx on as well). So after 25-ish minutes total cook time, I checked everything with my thermapen and we were ready to eat! This was the "test flight", so I'm not guessing with house full of hungry guests.

The beef was a Rib Eye, that I cut into 12 cubes & the chx was bonless, skinless thighs (always more forgiving then white meat breasts).

I did some of the beef with a grocery branded bourbon BBQ and others with Montreal steak seasoning. I like the BBQ and Mrs P liked the Montreal. Go Figure. The chx I did all plain, but will use the BBQ for the main event on Sunday.

Pic below. If I have the time I'll post Sunday's pics to the "Whats Cooking Tonight" thread.

PS: The trick to getting a mushroom cap to skewer and not split, is to use a toothpick to "pre drill" a hole before putting it on the skewer! Live 'n Learn !

Thanks,
-PH