Quick & Easy Kabobs; 6" Skewers; Guide To Great Kabobs - Wolfgang Puck BRGG0035 Bistro collection Use And Care Manual

2006_ReverseGrill manual0035 7/27/06
Quick and Easy Kabobs
Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make!
Use these tips and charts to get started, then let your palate be your
guide. Here's how:
Choose meat, vegetable and brush-on sauce from Guide to Great
Kabobs (page 12). Thread meat and vegetables on metal skewers. Grill,
turning and brushing occasionally with sauce, until meat and vegetables
are done. Use the Grilling Kabobs chart (page 12) as a guide. Grill tasty
kabobs in no time!
Kabob Success Tips
• Leave a little space between foods threaded on skewers
(tightly packed food will not cook evenly).
• To prevent sticking (and to make cleanup easier), brush cooking
surface with vegetable oil before grilling.
• Sauces that contain sugar burn easily. Brush them on kabobs only
during last 5 to 10 minutes of grilling.
• To avoid food-borne illnesses caused by eating undercooked or raw
meat, boil the sauce you've dipped your basting brush into before
serving with cooked kabobs.

6" Skewers

Your stainless steel skewers are sized perfectly for your reversible grill
and griddle. The 6" size allows you to place your skewers all along the
outside of the grill. For best results let the eye of the skewer hang off the
edge of the grill. Always use potholders when handling during the
cooking process.
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Guide to Great Kabobs

Meat Vegetable
1 1⁄2" pieces Franks Mushrooms
1 1⁄2" pieces fully Cherry Tomatoes
cooked Sausages
1" cubes Beef Bottom 1" pieces Bell Pepper
or Round Steak
1" pieces Chicken 1 1⁄2" pieces Green Onion
or Turkey Breast meat or Leek
1" pieces Turkey, Beef Whole Water Chestnuts
or Pork Tenderloin
1 1⁄4" cubes Boneless Pimiento-stuffed
Lamb Shoulder or pitted Ripe Olives
1" cubes fully cooked Cauliflowerets
Smoked Ham or Broccoli Flowerets
1" pieces Fish Fillet 3⁄4" slices Zucchini
or Steak (1" thick)
Large Raw Shrimp, 1" pieces partially
peeled and deveined cooked Potato
Sea Scallops 2" pieces
Corn-on-the-Cob
Grilling Kabobs
Meat Time (min/temp.)
Fully cooked 7 - 10, 350°
Meat or Sausage
Beef, Veal, Lamb 12 - 15, 425°
Pork 15 - 20, 350°
Chicken and Turkey 15 - 20, 350°
Fish 12 - 16, 350°
fork
Shrimp 8 - 12, 350°
Sea Scallops 12 - 16, 350°
12
Sauce
Italian Dressing
French Dressing
Italian Dressing
Honey-Mustard
Dressing
Italian Dressing
Spaghetti Sauce
Chili Sauce
Steak Sauce
Soy Sauce
Teriyaki Sauce
Doneness Test
Until hot
Until desired doneness
Until no longer pink
Until no longer pink in center
Until fish flakes easily with
Until pink and firm
Until white