How to Cut Peppers for Kabobs
Fresh Red, Yellow, Orange and Green Peppers on Kabobs with a perfect char on the grill! Oh man! Hang with me and I'll show you how to cut peppers for kabobs FAST!
Servings: 2 Servings
pastry or BBQ brush
- 1 bell peppers any color of bell pepper
- 1 tbs vegetable oil
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Wash the pepper to remove pesticides and dirt.
Using a knife, cut down into the pepper in a circle around the top of the pepper.
Run your knife down the sides of the pepper beside the white ribs. Discard the seeds and the ribs. If a few seeds cling to the pepper you can rinse to remove or just leave in place, a few seeds will not matter. Many seeds will affect the taste.
Cut the pepper pieces into 1 1/2 inch squares and thread them onto the skewer through the flat part of the pepper.
Brush the skewered peppers with vegetable oil and sprinkle with salt and pepper.
- Use the freshest peppers possible. Avoid wrinkly skinned peppers.
- If using a smaller pepper (like the mini bells), just skewer the entire pepper. Thread on from the small end to the large end.
- Be sure to brush the peppers with a high smoke point oil (like vegetable oil) and then sprinkle with salt and pepper before grilling. This helps develop the perfect char and keeps the peppers from looking like old wrinkled yuck at the end.
- 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 peppers from the skewer, simple run it between the tines of a fork.
Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 293mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1864IU | Vitamin C: 76mg | Calcium: 5mg | Iron: 1mg