The Juiciest Grilled Kebabs You’ll Ever Make | Made in House | Bon Appétit

Consistency is the ultimate challenge when executing a multi-ingredient kebab platter on a busy line. In this instructional guide, Chef Ayesha Nurdjaja breaks down the prep and execution for five distinct skewer types: beef, chicken, shrimp, halloumi, and zucchiniZucchiniItalian terminology for courgette, a summer squash used in numerous savoury preparations.. Rather than treating all proteins equally, Nurdjaja demonstrates that success lies in matching the prep, marinade, and structural cutting techniques to each ingredient's specific cooking rate.

Strategic Prep and Ingredient Isolation

The primary pitfall of kebab cookery is mixing ingredients with different cooking times on the same skewer. Nurdjaja advocates for single-ingredient skewers to guarantee uniform cooking. For beef and chicken, this means dicing pieces to identical sizes to prevent undercooked pockets. The proteins are treated with targeted marinades designed to tenderise and lock in moisture before they hit the flames. For instance, chicken benefits from a rich marinade that provides a protective barrier against intense grillGrillTo cook using direct radiant heat. heat, while beef requires a profile that allows the natural fat to renderRenderTo slowly heat fatty tissue so that its fat melts away. beautifully without burning.

When working with seafood and delicate proteins, mechanical prep is key. Shrimp must be peeled and cleaned properly, then skewered to maintain a tight curl that resists drying out on the hot grates. For vegetarian options like halloumi and zucchiniZucchiniItalian terminology for courgette, a summer squash used in numerous savoury preparations., structural integrity is paramount. Nurdjaja demonstrates how to slice these ingredients thick enough to withstand intense heat without breaking apart or falling through the grillGrillTo cook using direct radiant heat. grates.

Fire Management and Plating

Grilling a diverse selection of skewers requires active heat zone management. Since steak, chicken, seafood, and cheese cook at vastly different rates, chefs must position them strategically across the grillGrillTo cook using direct radiant heat.. High-heat zones are ideal for getting a quick char on halloumi and shrimp without overcooking their interiors, while chicken requires a more moderate, sustained heat to cook through safely.

The final phase is plating, where these individual skewers are brought back together as a cohesive Mediterranean-inspired feast. By keeping the ingredients separate on the grillGrillTo cook using direct radiant heat. and combining them only at the pass, you ensure every element—from the juicy chicken to the golden, squeaky cheese—reaches the plate at its peak texture and temperature.