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Edited on Mon Oct-10-05 09:29 AM by Tab
It depends on how you want your onions to taste. I like them a little charred with the grill flavor - which is, short of using a pan, about the most you can ask for. How long it takes depends on the grill.
For shish kebobs, classic favorites are red peppers, sometimes green peppers, onions, tomatoes (chunked and/or grape, but grape tomatoes often will fall apart as they're just not that big, depends what you're cooking and how long it will take). For salmon kabobs, I like to use lime slices as well as pineapple chunks.
Most of the stuff, at least for me, tends to be fine, and doesn't burn up before the meat is done. Of course, it depends on how large you chunked your meat, but I've never had a problem. If anything, sometimes the meat is done before the veggies are where I want them.
It's not an exact science. Feel free to take some kebobs, slice up whatever you have in the fridge, and grill it, and see what tastes good.
Some stuff, obviously (like asparagus) don't lend themselves to kebobs, because of their physical shape, but generally anything that can be chunked or sliced and grilled, is worth a try.
Another thought - for other foods (asparagus, corn, whatever), some you can grill direct (some people like to put italian dressing or something on for flavoring first), others you can wrap a few times in aluminum foil with butter or olive oil and herbs and salt or pepper and cook. I like to shuck corn, place it on a couple of sheets of aluminum foil, add butter pats and salt, wrap it up, and grill - when it burns a bit and carmelizes it tastes really good (note: some people really like the carmelization, for others it's too weird). I mention a couple of sheets of aluminum foil because with just one often the butter leaks out and starts the grill flaming and it burns before you want it to.
- Tab
on edit: if you meant sliced onions, just cook 'em until they're charred the way you like them, but the problem with sliced onions is they can break apart when you flip 'em and fall through the grate, so it kinda depends on the onion and how thick it is sliced and how carefully you flip them. Alternatively, buy yourself one of those little grill cages and then it won't be a problem (the ones with the handle where you can close down the top). If you meant whole onions, I wouldn't bother - it'd take forever unless you wrapped them and left them on for a long time. I don't know anyone who grills whole onions, although it'd be interesting to try.
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