How to Make Grilled Drunken Kebobs: Tips for Perfect Skewers

Looking to add some excitement to your grilling game? Our Grilled Drunken Kebobs are a surefire way to impress at your next cookout! Combining juicy, perfectly seasoned meats, fresh vegetables, and a unique marinade with a kick of booze, these kebobs are packed with flavor. Follow our easy steps to create a grilling masterpiece that's sure to be the talk of the party.

ITEMS IN THIS RECIPE:

• VICTORINOX CHEFS KNIFE

• STAINLESS SKEWERS

• CHARCOAL

• CHARCOAL CHIMNEY

• FIRE STARTING STRIPS

DrUnKeN Labor Day Kebabshttps://www.youtube.com/watch?v=Oq7YY0On5L4If you want to make sure your BBQ guests leave your party talking about how amazing your grilling was, this is the video for you. I'm going to show you how to make the most amazing Kebabs in the world. This aren't just your average Kebabs, these are DrUnKeN Kebabs and they will make your guests talk about how great your BBQ skills are.

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Drunken Kebabs

Yield: 6-8

Author: Delmarva Backyard

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

We're talking about juicy, perfectly seasoned meats, crisp, garden-fresh veggies, and that smoky char that only comes from real, open-flame grilling. You're going to love these Grilled Dunken Kebobs.

Ingredients

Proteins, Vegtables, and Fruit

• (2) 8 oz Filet Steaks
• (5) Skinless Boneless Chicken Thighs
• (5) Brats
• 12-15 Large peeled shrimp
• 12 White Potatoes
• 2 Bell Peppers
• 1 Red or Sweet Onion
• 1 Pineapple
• 15-20 Sweet Cherry Tomatoes
• Kabob cage or stick
• White Lighting Seasoning

Steak Marinade

• 1 oz Worcestershire Sauce
• 1.5 oz Jameson Whiskey
• 1 oz Grapeseed or Olive Oil
• 2 Tbsp course Black Pepper

Chicken Marinade

• 1.5 oz Teremana Tequila
• 1 oz Worcestershire Sauce
• 1 oz Pineapple Juice
• 1 oz Grapeseed Or Olive Oil

Brat Marinade

• 1.5 oz Titos Vodka
• 1 tsp Minced Garlic
• 1.5 oz Grapeseed or Olive Oil

Instructions

1. Slice filets, chicken, and brats into small but uniform chunks the size of a garlic clove.
2. Slice potatoes in half.
3. Peel and slice green squash or zucchini.
4. Slice bell peppers into chunks.
5. Slice Onion into similar size chunks.
6. Slice pineapple into similar-sized chunks.
7. Mix steak marinade ingredients. Set aside.
8. Mix chicken marinade ingredients. Set aside.
9. Mix brat marinade ingredients. Set aside.
10. Build Kebabs with alternating proteins, veggies, and fruits.
11. Steak (Steak, Potato, Shrimp, Squash, repeat)
12. Brat (Brat, Onion, Tomato, Pepper, repeat)
13. Chicken ( Chicken, Pineapple, Tomato)
14. Place the steak kebabs in a ziplock and dump the marinade inside the back. Shake to mix well and coat the Kebabs thoroughly.
15. Do the same thing for the Chicken Kebabs.
16. Do the same thing for the Brat Kebabs.
17. Place all the bags inside the refrigerator for 4 hours. Shake the bags every half hour for better results
18. Preheat a woodfired grill with charcoal or wood and set it up for direct heating.
19. Sprinkle a simple salt, pepper, and garlic-style rub on the Kebabs as they are cooking. Make sure to get even coverage on all sides.
20. Continually turn the Kebabs to keep them from burning and assuring the perfect char level.
21. Pull the Steak Kebabs off the grill when the internal temperature of the steak is at 130 F. Let rest for 10 minutes
22. Pull the chicken kebabs off the grill when the internal temperature of the chicken is 170 F. Let them rest for 10 minutes.
23. Pull the brat kebabs off the grill when the internal temperatures of the brats are 160 degrees F. Let them rest for 10 minutes.

Notes

Use chicken breasts in place of thighs for a healthier version.

The protein pieces being uniform in size is very important to preventing overcooking or undercooking.

Keep vegetable pieces about the same size as the proteins.

Spray oil on the cooking surface prior to placing the Kebabs on it to prevent sticking.

DON'T OVER COOK - Keep checking internal temps.

Additional Tips

• Uniform Sizes: Ensure all protein and vegetable pieces are cut to similar sizes for even cooking.

• Skewer Preparation: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

• Marinade Time: For best flavor, marinate the kebabs for at least 4 hours, shaking the bags every half hour for even coating.

• Oil the Grill: Spray oil on the grill grates before placing the kebabs to prevent sticking.

• Temperature Control: Use a meat thermometer to avoid overcooking. Aim for 130°F for steak, 170°F for chicken, and 160°F for brats.

This comprehensive guide, combining brining, injecting, and smoking techniques, ensures a deliciously tender turkey for any occasion. Whether it’s a holiday feast or a family dinner, this smoked turkey will be the star of the show.

FAQ Section

Q: Can I use different meats for the kebabs? A: Absolutely! You can substitute the listed proteins with your favorites, such as lamb, pork, or fish.

Q: How do I prevent the vegetables from burning before the meat is cooked? A: Cut the vegetables into thicker pieces, and ensure they are marinated well to prevent burning. You can also cook the vegetables separately if needed.

Q: Can I make these kebabs without alcohol? A: Yes, you can omit the alcohol and use a combination of fruit juices and vinegars to create a flavorful marinade.

Q: What can I serve with these kebabs? A: These kebabs pair well with a fresh salad, rice, or grilled flatbreads. A yogurt-based dipping sauce or tzatziki also makes a great accompaniment.

Q: How do I store leftovers? A: Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat them on the grill or in the oven to maintain their flavor and texture.