Kabobs (or kebabs) are a classic grilled dish, usually made with a mix of meat and vegetables. Onions are one of the most popular kabob vegetables because they add flavor, color, and texture. But if you don’t cut them the right way, they can fall apart on the skewer or cook unevenly. This guide explains how to cut onions for kabobs so they hold together, cook evenly, and taste amazing.
Quick Answer
The best way to cut onions for kabobs is into large wedges. Peel the onion, cut it in half, then slice each half into quarters or sixths. Keep the layers together so they can be threaded onto skewers without falling apart.
Step-by-Step: Cutting Onions for Kabobs
1. Choose the Right Onion
Firm onions work best for grilling. Red onions are the most common for kabobs because they’re mild, sweet, and hold their color. Yellow and white onions also work well.
2. Peel the Onion
Remove the papery skin and trim the stem end, but leave the root end slightly intact—it helps hold the layers together.
3. Cut into Halves
Slice the onion in half from root to stem. This makes it easier to cut uniform wedges.
4. Slice into Wedges
Place each half flat side down and cut into 3–4 wedges, depending on the onion size. Each wedge should have multiple layers intact.
5. Keep Layers Together
Don’t separate the onion layers before skewering. Keeping them stacked ensures they stay firm on the kabob and cook evenly.
Tips for Perfect Onion Kabobs
- Cut large pieces: Small pieces fall off skewers easily.
- Alternate with meat & veggies: Place onion wedges between chunks of meat or peppers for even cooking.
- Brush with oil: Lightly coat onions with olive oil to prevent sticking and burning.
- Cook over medium heat: High heat can burn onions before meat cooks through.
Best Onions for Kabobs
- Red Onions: Sweet, colorful, and hold shape well.
- Yellow Onions: Stronger flavor, caramelize nicely on the grill.
- White Onions: Mild, crisp, and good for pairing with chicken or seafood.
- Sweet Onions (Vidalia, Walla Walla): Softer, sweeter, but can be more delicate on skewers.
Comparison: Onion Cutting Methods
| Cut Style | Pros | Cons | Best Use |
|---|---|---|---|
| Wedges | Hold together, cook evenly | Larger bites | Kabobs & grilling |
| Thick Rings | Good for burgers & grilling whole | Fall apart easily on skewers | Burgers, onion rings |
| Chunks | Easy to skewer | May cook unevenly if too small | Mixed veggie kabobs |
Quick Picks: Best Tools for Cutting Onions
- Best Overall: Wüsthof Classic Chef’s Knife — Razor-sharp and perfect for clean onion cuts.
- Best Budget: OXO Good Grips Cutting Board — Durable and non-slip for safe chopping.
- Best Premium: Shun Premier Chef’s Knife — Japanese craftsmanship, excellent for precision slicing.
FAQ
Should I pre-cook onions before grilling kabobs?
No—onions cook quickly on the grill. Cutting them into wedges ensures they cook evenly with the meat.
How thick should onion pieces be for skewers?
Each wedge should be about 1–1.5 inches thick. This size is big enough to stay on skewers but small enough to cook through.
Can I marinate onions for kabobs?
Yes. Onions soak up marinades well, adding extra flavor to the kabob. Just keep them in wedges so they don’t fall apart.
What’s the best way to stop onions from falling apart?
Keep layers together, cut large wedges, and sandwich onions between firmer veggies or meat chunks on the skewer.
Conclusion
The best way to cut onions for kabobs is into large wedges that stay together on the skewer. Red onions are the most popular choice for their flavor and color, but yellow, white, and sweet onions all work well too. With the right cut and a sharp knife, your onion kabobs will cook evenly, taste delicious, and look beautiful on the grill.
For best results, invest in a quality chef’s knife and a sturdy cutting board—two essentials for perfect kabob prep.
Shop the best onion-cutting tools today and make kabob prep easier than ever.