When It Comes To Kebabs, Size Does Matter

The seemingly simple kebab really does contain multitudes. It's so much more than just meat on stick. Nearly every cuisine in the world has its own version of this iconic food, from giant doner kebabs to the iconic Greek souvlaki. However, that variety can make for some confusion when it comes to trying to nail the perfect kebab at home. Still, one element remains constant, whether you're making Italian spiedini di maiale, or Japanese yakitori, you'll find yourself cutting whatever it is you happen to be skewering into delicious little bite size chunks.

Chef Steve of Atlanta-based Chef Steve Creations, specializing in mobile hibachi and traditional catering, is an expert when it comes to grilling just about anything. He recommends cutting your pieces to about 1 to 1 ½ inches across (each way). "This consistency in size ensures that everything cooks evenly," chef Steve explains. When you're working with the intense heat of a grill (or even open flame), the meat and vegetables will get perfectly cooked through before they have a chance to burn on the outside.

When it comes to choosing what to skewer for the perfect kebab, the possibilities are endless. To ensure consistency and quality, though, it's worth avoiding things like overly delicate, flaky fish, which runs the risk of either overcooking or just disintegrating on the grill. Instead, use firmer fish or shrimp, which grill superbly. When it comes to vegetables, chef Steve tells us to "choose those that grill well, like bell peppers, zucchini, and onions, and cut them to match the size of the meat. If you're using mushrooms or cherry tomatoes, you can keep them whole or cut them in half, but make sure they still fit with the overall size."

Ultimately, chef Steve reminds us that consistency is the key. "By keeping everything consistent, you'll avoid situations where some pieces are burnt while others are undercooked." It's a simple rule, but it will guarantee delicious, perfectly cooked kebabs every time.