By Pete Evans
The Right Stick
Picking the best stick for the job depends on the ingredients being stuck. Kebabs made from ground meat are best grilled on wide, flat skewers so the meat doesn’t flip when you turn it on the grill. Short skewers are handy for smaller kebabs, and double-pronged skewers are good for piercing shrimp or slices of meat. If using wooden skewers, don’t forget to soak them first so they’re slower to char on the grill.
Slideshow: Grill it on a Stick
Kebabs are simple to make, but there are a few things to keep in mind for the best results:
- Cut kebab ingredients into uniform pieces so they cook at the same rate.
- For big, bold flavor and extra-tender texture, marinate your proteins before grilling them.
- Leave a little space between kebab ingredients as you thread them onto the skewers so the heat from the grill can cook them on all sides.
- Clean and oil your grill grate well so the kebabs don’t stick.