Helpful Shish Kabob Tips & Hints

* Wooden bamboo skewers are inexpensive and easy to find, but they must be soaked at least 30 minutes in water (preferably warm to the touch) prior to use. This keeps
them from easily catching fire. If you get into the shish kebab habit, then you may wish to invest in stainless steel reusable skewers.

* Wash all meats and seafood thoroughly and pat dry before skewering and adding to marinade.

* Meats should optimally be cut in uniformly-sized 1 to 2-inch cubes for quick and even cooking.

* Parboil vegetables such as bell peppers, zucchini, carrots and other dense foods before skewering if you like them fully-cooked in the end product. Baby new
potatoes can be scrubbed and par-boiled in skins or use canned whole potatoes.

* When using marinade, a large heavy-duty plastic zip or cooking bag works great for prepared skewers. Be sure to get most of the air out before sealing so the contents are covered with the marinade, and turn the bag often while marinating.

Alternate meat with vegetables and fruit on the skewers. Be creative.

A light spray of cooking oil will help keep the kebabs from sticking, as you need turn the kebabs often for even cooking.