Why freezing is important for this trick
Freezing plays a crucial role in this technique. When the ingredients are frozen, they blend together, forming solid cube-shaped pieces on the skewers. This makes cutting them easier once they are defrosted. About one to two hours before you plan to start grilling, take the frozen kebab container out of the freezer and let it thaw on the countertop. Once the meat and vegetables have softened enough to break free from the solid block, remove the cardboard mold and cut it into four equal sections as you normally would. Your chicken kebabs are now ready for grilling!
When placing the kebabs on the grill, don’t be concerned about the wooden skewers getting charred. As long as you soaked them before freezing, the moisture will help prevent the wood from burning. The tips may get slightly singed, but that’s perfectly normal.
Since the center of the kebabs may still be a bit cold, they might take longer to cook than if you were using fresh, room-temperature chicken. The chill will only add a few extra minutes to the cooking time at most. However, keep a close watch on the kebabs to prevent undercooking or overcooking, and use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165 degrees Fahrenheit before plating and serving.
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