Build a Better Kebab
Rules of the Skewers
Step 1: Soak wooden skewers in water for at least 20 minutes before loading them up. The moisture will prevent the wood from catching fire and scorching your dinner.
Step 2: The protein you’re cooking will determine the size of the produce on your skewers. Shrimp and scallops cook quickly, so fruits and veggies should be cut smaller. Chicken and pork take time to cook, so pair them with larger chunks.
Step 3: You can marinate the loaded skewers in sauce before grilling—up to two hours for meat, but no more than 30 minutes for seafood. Or simply brush the sauce onto the food before grilling and at least once during cooking. Whether the food has been marinated or not, it’s always great to finish the kebabs with a light sheen of fresh sauce just before bringing them to the table.
Step 4: You want a medium-hot grill—not so hot that it chars the food’s outside before cooking the inside, but hot enough that the food’s surface will fully caramelize.
article from Women’s Health Mag (David Zinczenko and Matt Goulding)