How to Cut Tomatoes for Kabobs

5 from 1 vote

How to cut tomatoes for kabobs (don't), just use this recipe instead. It's perfect.

Prep Time5

Cook Time15

Total Time20

Course: Side

Cuisine: American

Keyword: how to cut tomatoes for kabobs

Servings: servings

Calories: 10kcal

Cost: $5

Rinse the tomatoes in fresh water.
Remove the tomato stems (if there are any) by snapping them off.
Rub the oil over the surface of the tomato and then sprinkle with salt and pepper.
Very gentle skewer the tomatoes onto the kabob. Grill the kabob. Turn using tongs. Grill until the tomatoes are softened and grill marks and charing are on the surface of the tomatoes. Note that the tomatoes may explode and that is fine.

Use the freshest tomatoes possible. Avoid wrinkly skinned tomatoes.
Be sure to rub or brush the tomatoes with a high smoke point oil (like vegetable oil) and then sprinkle with salt and pepper before grilling. This helps develop the perfect char.
Keep items with similar cooking times on the same skewers. It's best not to mix veggies and meats on the same skewer. It often takes much longer for the meat to cook and by that time your veggies are burnt.
To easily remove tomatoes from the skewer, simple run it between the tines of a fork.
Do not try to turn the skewers with your bare hands - you'll burn yourself. Use tongs.
Note that the tomatoes may deflate or explode. This is fine and it just concentrates the flavor of the piece you have left on the skewer so all is well and as expected.