How to Make Mouthwatering Kebabs. Warning You may get addicted

So, you want to cook Kebabs? I'll be the first to admit, cooking kebabs can be a challenge, but the payoff is absolutely worth it. There's nothing quite like a rich, juicy, delicious, perfectly cooked kebabs!
Find a good meat
It can be hard to find a good meat - depending on your area. If you have a local butcher - that is a great place to start. You can also find them in grocery stores, Sam’s Club and Costco. Make sure you give that cryovial package a good look. Make sure it's intact and there are no leaks. You want kebabs juicy make sure it has fat layers.
Trimming and Prepping
Time to get hands-on with your meat! When I trim, I’m only focused on getting nice even pieces of meat around same size so it cooks even.
Seasoning and Rubs
For seasoning, we’re keeping it simple yet flavorful. Start with a base layer of your favorite rub. I love Montreal Steak,
Fire and Heat Management
Time to fire up that pit! Whether you're cooking on a stick burner, pellet grill, or kettle, the key is clean, consistent fire management. Establish a solid coal bed and maintain a clean fire. We're using hickory wood in our stick burner for that classic flavor. Maintain a steady temperature around 350°F - no need to rush, it's all about patience.
Cooking and Spritzing
Place your kebabs on charcoals avoid straight fire do no char unless it is beef
The Waiting Game
Cooking kebabs is all about maintaining a consistent temperature and keep turning them often. Let it do its thing, and remember, it's a journey that takes time.
Final Thoughts
And you can use these “kebab basics” for cooking a kebab on any pit… a stick burner, pellet grill, or something else, these techniques apply across the board.
USE 3 POUNDS OF COUTRY STILE RIB
Montreal steak
Coriander
Diced tomatoes
4 onions