Skyler There is no right or wrong way to skewer your meat, but over the years I’ve given up on the traditional American kabob and have started to satay.
This process is less time consuming than alternating meat chunks and veggies. Plus, I like the way it cooks the meat more evenly and much faster than your typical mixed-up American kabob. It even allows for vegetarian options of skewered or grilled veggies that are separate from the meat. And, of course, you have to prepare a dipping sauce! A peanut sauce is very common with chicken satay but a BBQ sauce, homemade green goddess, or other dressing (or even a hot sauce!) is delicious with a nice grilled meat satay.
It’s quite simple to do:
- Cut boneless chicken or beef into strips and marinate for about an hour.
- Thread the meat pieces onto wooden or metal skewers.
- Grill! (they only take a few minutes per side!).
- Don’t discard any small pieces of marinated meat—just skewer them all together!
Give this new method a try at your next BBQ. I think you’ll like it.
