No grill kit is complete without skewers, thin metal or wooden sticks used to hold small pieces of food together on the grill (think kebabs). They have one pointy end for piercing food as it’s threaded along the skewer.

Soak wooden skewers in water for at least 30 minutes before grilling. This will keep them from catching fire once they’re placed over an open flame. Choose metal skewers that are either twisted or square. Smooth, round metal skewers may not hold the food in place, making it easy for food to move or spin.

To ensure even cooking, only place foods that cook in about the same time on a skewer. Marinate foods — even veggies — before skewering as you typically would for grilling. Don’t be a serial skewer flipper. Like everything else, skewers should be flipped only once. Serve skewered food on the skewer or slide it off onto a plate.




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