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Aug 5, 2012 11:02 AM


Can you freeze uncooked beef and chicken kekobs on wooden skewers? With the veetables?? I have extra assembled kebobs-should they be frozen already assemled or separarated into their individual components?? Thank you!!

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  1. i'd separate it out and freeze. it'll store better too.

    1. Probably wouldn't freeze assembled. KNOW texture of things like peppers, mushrooms, zukes, tomatoes, onions will NOT be like fresh... though totally fine to eat, I guess... surely wouldn't make ya sick or anything. I'd separate and do something now with the veg stuff.

      Tho presentation of kabobs is something people like... everything on one could have a distinctly different cooking time. I'd put beef, chicken, shrimp, etc. on a skewere my themselves. Things like onions, peppers, zukes, mushrooms could all go on one skewer... they're "done" when one or more of the items is how you like them... ya can eat them raw anyway.

      1. Remove the proteins, separate them, and freeze them in freezer bags with the air squeezed out. The veg have been in contact with the meats, so they should be either thoroughly cooked right away or discarded.

        1. Mixed kebobs are kind of impractical due to the different cooking rates of ingredients. In Europe and North America, this largely decorative convention seems to be derived specifically from Turkish kebobs, which are sometimes mixed. But (while there may be exceptions) everywhere else I can think of where kebobs are a mainstay, they grill just the meat on skewers, not mixing meats, and cook any vegetables separately. That way the cooking can be fine-tuned. Mixed kebobs could be an instance where photo-food-stylists determine the end result.

          3 Replies
          1. re: VitalForce

            In my experience, here in the UK, Turkish kebabs are also usually just a single, not mixed, meat.

            That said, both Greek and Turkish places tend to originate from Cyprus, rather than Greece or Turkey, so there may be a different influence.

            1. re: Harters

              Good points. The books I have on Turkish cooking have both single and mixed kebabs. I wonder if perhaps the impractical and frankly decorative tradition in the West began with French adaptations of Turkish kebabs, with photographic reproductions being the prime drivers of attempts to emulate these mythical and largely uneatable kebabs. I wouldn't be at all surprised to learn that the ingredients in the photographed kebabs were cooked separately, then threaded onto the kebabs for show.

              1. re: VitalForce

                Yup. I have been separating the veg from the meats for a long time. I want MR beef, done not dry chicken, and nicely cooked veg. This can't happen all at once on the same skewer.