Creative! It looks like they turned out great! I like the technique you used too.
When I was growing up my dad would put the veggies and meat all on the same skewer. The vegetables would be scorched and the meat would be dry (overcooking meat is also why I thought I hated chicken until I bought a Kettle and started grilling it myself). It took until I was married when my--much smarter--wife said it made more sense to separate the meat and veggies on different skewers since, you know, they take different times to cook. Whouda thunk it?!
Yes. I’ve had a lot of those dry chicken and scorched veggie skewers your talking about. Or another classic is dry meat, raw potato, burned tough onion and mushy cherry tomatoes. They look pretty on a stick though.
I’ve gotten away with cooking peppers and onion on the same stick with meat. I’ll do that for work functions. Using boneless skinless chicken thigh instead of breast works great. People don’t realize they are eating thigh. They just assume it’s breast meat. I also like pork loin a lot. This was the first time I’ve used shoulder.
Marinated skirt steak is still my families favorite.
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Topic: It’s a skewer thing (Read 669 times)
