Cutting Onions for Kebabs
Cutting a single onion into 16 evenly sized pieces for kebabs isn’t difficult—if you follow our instructions. We’re discarding the onion’s core because it is difficult to cleanly skewer.
Cutting a single onion into 16 evenly sized pieces for kebabs isn’t difficult—if you follow our instructions. We’re discarding the onion’s core because it is difficult to cleanly skewer.
1. TRIM:
Trim 1/4 inch off each end of the onion and peel away the papery skin.
2. CORE:
Cut the onion pole-to-pole into quarters, then remove and discard the inner core.
3. SLICE:
Slice each onion quarter in half lengthwise.
4. CUT:
Cut each piece in half crosswise to yield rough 1 1/2-inch pieces.