If it’s grillin’ season, it’s time for kebabs

The grill is back as the star for getting dinner on the table. While it might have taken a back seat to the oven and slow cooker during cold weather, it is a patio friend as the daylight hours stretch from spring into summer.

All the outdoor chores on the to-do list are numerous, so keep meals simple by zeroing in on kebabs. Not only are they quick to grill, but can deliciously integrate more vegetables onto the plate.

It can be spelled kebab, kabob or referred to as shish kebab but they all refer to skewers of food that is grilled. Marinating prior to threading onto the skewers is the norm and enhances the cooked flavor enormously. The ingredients can be meat, fish, poultry, shellfish, vegetables or a combination.

The trick is having it all cook at the same time, so cutting it all roughly the same size is crucial. But that’s not all. Different density of meats mean that it cooks quickly or not. For that reason, I thread vegetables and meat on separate skewers.

I always start the meat skewers first, then add the separate vegetable kebabs to the grill a bit later. And those bright red cherry or grape tomatoes are on a skewer of their own and added to the grill at the last minute.

Jamming as much as possible onto the skewer is a mistake. For even cooking, you need to leave some space in between the chunks. This allows heat from the grill to evenly circulate around each item so resist the urge to crowd the skewers.

Bamboo skewers are great for ease of clean up or if you have a big gathering. Just remember to soak them in water for a minimum of 30 minutes or up to an hour before threading.

Tammy Algood is the author of five cookbooks. Follow her at www.hauteflavor. com