Cutting onions properly for kebabs ensures they cook evenly and add the right flavor to your skewers. Here’s how to do it:

1. Gather Your Tools

• Sharp Knife: A chef’s knife or a similar sharp knife.
• Cutting Board: Provides a stable surface.
• Onion: The vegetable you’ll be cutting.

2. Prepare the Onion

• Peel the Onion: Slice off the top of the onion (the root end). Peel off the outer layers, removing the papery skin and any tough layers underneath. Leave the root end intact to hold the onion together while cutting.

3. Cut the Onion into Wedges

• Cut in Half: Place the onion cut-side down on the cutting board. Slice it in half from top to bottom.
• Cut into Wedges: Place each half cut-side down. Make vertical cuts from the top of the onion to the root end, spacing them about 1 to 1.5 inches apart, depending on the size of your kebab skewers and your preference for onion size.

4. Separate the Wedges

• Separate Layers: Gently pull apart the onion wedges into separate layers. These layers will be used for threading onto your kebab skewers.

5. Thread onto Skewers

• Skewer the Onion: Carefully thread the onion wedges onto your kebab skewers, alternating with other ingredients like meat, vegetables, or fruits if desired. Ensure that the onion pieces are securely threaded and spaced evenly for consistent cooking.

6. Season and Cook

• Season: Season your kebabs according to your recipe or taste.
• Cook: Grill, broil, or cook your kebabs as desired. Onions should become tender and caramelized, adding flavor to your dish.

Additional Tips

• Uniform Size: Ensure the onion wedges are of uniform size for even cooking.
• Stabilize the Onion: Cutting the onion from top to root helps stabilize it, making it easier to cut into wedges without falling apart.

By following these steps, you’ll have well-cut onions that are perfect for adding flavor and texture to your kebabs.