Crazy for Kebabs - Skewer Like a Pro with These Tips

Summer’s winding down, but there’s still plenty of time left to fire up the grill. Colorful, versatile kebabs are fun to make, cook quickly, and are a perfect way to use lean cuts of meat. (A quick dip in a marinade ensures tender, juicy results.)

Skewer like a pro with these tips:

1. Make sure cubes of meat are at least an inch thick. If they’re any smaller, they can overcook quickly.

2. Soak bamboo skewers for 30 minutes or more before using or they’ll burn on the grill. To save time, soak a big package of skewers all at once, drain, and freeze. Then pull out as many as you need.

3. Coat your skewers with cooking spray to prevent sticking.

4. Try spearing meat and veggies with two skewers or with double-pronged ones to keep food in place and cooking evenly.

5. Don’t crowd the skewers. Your kebabs will cook more thoroughly if you leave a little space between chunks and between skewers on the grill.

6. Grill meat and vegetable kebabs over direct medium-high heat, turning once.

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