Grilling Skewers Over Charcoal
There is a specific cadence to cooking over charcoal. It requires more attention than a gas grill, but the results rely on that proximity to the heat and the smoke generated by the dripping fat.
Know your coal distribution
The secret is creating a hot zone for searing and a cooler zone for finishing. Never dump all your coals in the center unless you want the outside charred and the inside raw.
- Charcoal chimney starter
- Long-handled tongs
- Heavy-duty bamboo or metal skewers
- Wire brush for cleaning
What goes in.
- 1.5 lbsirloin or chicken thigh, cut into 1.5-inch cubes
- 2 tbsphigh-smoke-point oil like avocado or grapeseed
- 1 tspkosher salt
- 1/2 tspfreshly cracked black pepper
- 2large bell peppers, cut into 1.5-inch squares
Mastering the two-zone fire
Start your skewers directly over the coals until they release from the grate with a firm tug. Move them to the side away from the coals to finish cooking, which prevents the sugars in the meat or marinade from burning before the center is done.
The method.
Prepare the charcoal
Fill a chimney starter with charcoal and light it. Once the coals are covered in a layer of grey ash, pour them onto one half of your grill's charcoal grate.
Thread the skewers
Alternate meat and vegetables on the skewers, leaving a small gap between pieces so heat can circulate. If you pack them too tightly, the inner edges will steam rather than brown.
Sear the exterior
Place the skewers directly over the hot coals. Cook for 2-3 minutes per side until you see dark, distinct grill marks.
Move to the cool zone
Slide the skewers to the side of the grill with no coals beneath it. Close the lid and cook for another 5-8 minutes depending on the size of your meat cubes.
Test for doneness
The meat should feel firm to the touch, and chicken should show no pink at the center when pierced with the tip of a knife.
Other turns to take.
Mediterranean Style
Add cherry tomatoes and red onion to the skewer and brush with lemon juice and oregano after removing from the grill.
Soy-Glazed
Brush a mixture of soy sauce, honey, and ginger onto the skewers only during the final 2 minutes on the cool side to prevent the honey from scorching.
When it doesn't go to plan.
If using wooden skewers, leave the ends hanging off the grill rack to keep them from burning.
Do not move the skewers until they release naturally from the grate; if they stick, the sear isn't ready.
Let the meat sit at room temperature for 15 minutes before grilling to ensure even cooking.
The ones that keep coming up.
Why do my skewers catch fire?
This happens when oil drips onto the hot coals. Keep a spray bottle of water nearby for flare-ups, or ensure you aren't using excess oil on the meat.
Should I marinate the meat?
Keep marinades acidic to help tenderize, but wipe off excess moisture before putting the meat on the grill, or it will steam instead of char.
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