Appears in Cook's Illustrated July/August 1998
The key to moist but well-grilled kebabs? Soak them in an acid-free marinade for about three hours before they hit the grill.
We discovered while developing our chicken kebabs recipe that marinating the chicken not only flavored the meat but helped it retain moisture—no surprise, perhaps. Olive oil–based marinades helped to infuse the meat with flavor without caus...