Grilling Kabobs (or kebabs)

Today I ran a little experiment. I was wondering if it was possible to grill kabobs inside of tin foil. Basically the theory was that by cooking the Kabob in aluminum foil it would lock in the juices, and thereby lock in the taste.

The result wasn't as expected. It turns out, I like my kabobs a little dark. I think the carcinogens, help with the flavor. Additionally the vegetables, were too mushy. It was almost like eating over-steamed vegetables. The vegetables still had most of their water bulk. When you grill them outside of the tinfoil, I think the veges tend to lose some of this water weight. The resulting taste was just a bit off. Additionally for whatever reason, it seemed as if the tin-foil kabob actually had the opposite effect. I tasted the marinade much less in the tin foil kabob than in the straight on the grill one.

Also for personal note, I cooked the grilled kabob 12 minutes, in 4 minute interval flippings, and it was absolutely fantastic.

Here's me trying to eat healthier. We'll see how long this lasts.