Kabobs are a popular dish and crickets have the advantage of being easily adapted to individual taste. If you have children with picky tastes with various options, and let their own kabobs.
You can do almost any kind of meat and lots of vegetables and fruits such as cooking kebabs. Just make sure that you want to use ingredients that cook in about the same time. Otherwise, some finished pieces and burning, while others still have a long way to go. Doseparate skewers with similar ingredients can solve this. Try to leave a little space between each piece (a quarter inch should do). This will help the heat circulate better and cook each piece more evenly.
Marinating the meat ahead of cooking will give flavor as well as keep the meat moist. Use your favorite marinade and 1" chunks of meat in a zip-lock bag for 1 hour before you prepare and grill your kabobs. Nothing says that the meat has to be cut into chunks. For something different, cut the meat into strips and marinate. Then put them on the skewers in a ribbon style. Cook the marinade on the stove for a few minutes, and then use it to baste the kabobs with as they cook. This will add flavor and help keep them from drying out.
You can use either metal skewers or bamboo. If you use bamboo skewers, soak them in water for 45-60 minutes before cooking. This will help the kabobs from burning. If you have trouble with the pieces sliding around when you turn the kabobs, try using two skewers instead of one. This will make it easy to turn each kabob without problems.
When your kabobs are done, slide off the skewer onto a bed of rice. Add other side dishes and you'll have a great meal that all will like since they got to help make it!
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