Onions are a delicious addition to shish kabobs, and for the most tasty results, these aromatic vegetables must be properly cut. Evenly chopping your onions ensures that they will cook at the same rate -- no one wants to bite into a kabob with half its onions burnt while the rest are undercooked. Learning how to correctly cut an onion for shish kabobs is also useful because it is a skill that can be applied to slicing many other vegetables and even some fruits.
Sharpen a non-serrated chef's knife. A sharp knife slices the onion more cleanly and prevents tears. This also keeps the onion's layers together so they can be skewered attractively.
Cut off the ends of the onion. Use these cuts to peel off the thin, papery outer layers of the onion.
Slice the onion in half along its equator. This will expose the rings of the onion layers. Lay the halves on their wide-ringed bases.
Chop the halves into quarters. This will transform one onion into eight, multi-layer chunks ready to be skewered for shish kabobs.
Select a chef's knife at least 8 inches in length for ease of use.