|Shish Kabob Grilling Baskets Reviewed|
We like to take advantage of the grilling season here in Western New York because around here the snow will be flying before you know it. Fran saw an advertisement for these shish kabob grilling baskets and she knew we had to have them.
Fran bought two sets of four of the grilling baskets. We had them for about three weeks, and I just couldn't wait any longer to give them a try.
I picked up two 10oz. steaks, one Rib Eye, and one Strip steak along with three boneless chicken breasts. For the vegetables, we used one green and one red bell pepper, one large onion, and fresh mushrooms.
Kabob Grilling Baskets:
I cut the steak and chicken breasts into cubes to fit the baskets, about 2-inch cubes. I marinated the steak and chicken overnight in Chiavetta's Barbeque Marinade. This is a perfect marinade for chicken and beef, we use this faithfully. After marinating, I sprayed the kabob baskets with cooking spray and filled the baskets with the meat. We used six out of the eight baskets we bought.
The cooking spray makes for easy clean up of the baskets. Then, I seasoned them with Penzeys Chicago Steak Seasoning.
Close the top of the basket slide the ring up to lock in place and you're ready to grill. I choose to load the baskets with all meat. But you can alternate meat and vegetables if you like.
I cleaned the mushrooms and removed the stems, cut the peppers, and onion. I marinated the vegetables for about 30 minutes with an 8oz. bottle Wegmans Basting Oil. Then, I grilled the vegetables in a separate grilling basket.
This is the end result right out of the kabob baskets. The steak grilled to an internal temperature of 125 degrees for a perfect medium-rare, and the chicken grilled to 165 degrees internal temperature. The vegetables were grilled until they were nice and tender but still a bit crispy.
In my opinion, the Kabob Baskets are amazing, I'll never use skewers again. As long as you spray them with cooking spray before grilling clean up is fairly easy.
Tip: The kabob baskets have wooden handles which makes it difficult to close the grill lid. I used a mini bread pan to stop the grill lid from touching the handles. This kept the grill lid about 3-inches from the handles and allowed me to keep some heat as they grilled.
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