Grillin' on a Stick

Sharpen your skewer skills for your next backyard cookout.

Not long after humans harnessed the power of fire did we realize skewering food was an efficient—and truly tasty—way to grill. In fact, this ancient cooking technique has fans the world over. Take Middle Eastern shish kabobs, Japanese yakitori, Indonesian satay, Greek souvlaki or the French brochette...they all loosely translate to mean "food cooked on a stick." There's little wonder why skewers are so popular. They are easy to assemble, can be tailored to any taste, grill to perfection in mere minutes and are a snap to clean. Plus, with all the colorful and delicious food combinations out there, they're just plain fun!

The Skinny on Skewers

Wood, metal or unconventional...how do you choose which skewer is right for you? Here are the pros and cons of the most common types of skewers.

Wood skewers. Inexpensive and disposable, wood (or bamboo) skewers are widely available in lengths from 4 to 10 inches. One of the biggest advantages they offer is that they don't absorb heat. That means you can go from grill to plate without fear of guests burning themselves on the skewers. As you may have guessed, wood skewers are still susceptible to igniting over a hot flame. To avoid this, soak them in water for about 30 minutes before use. If your recipe calls for marinating meat or vegetables, you still have to use presoaked skewers-especially because the oil in the marinade may further fuel the flames.

Metal skewers. If you plan on cooking skewers more than a few times this grilling season, invest in the stainless steel, reusable variety. Durable and functional, metal skewers offer an array of fun designs. Spiral-shaped skewers or ones with decorative handles add pizzazz to your presentation and are readily available in specialty stores or on-line.

When shopping for metal skewers, try to find ones that are squared or flat. These hold food more securely, and the food won't turn on them as you rotate the skewers while grilling. Also keep in mind the metal gets hot during cooking. Food on metal skewers cooks faster, so keep a close eye on them. And to prevent unnecessary burns, remove food before serving.

TIP: Treat metal skewers with a light coat of cooking spray before threading on food. This makes the food easier to remove when cooked.

Fun alternatives. Create some excitement by serving up skewers that are a break from the ordinary. Fragrant rosemary branches not only look pretty, they season your food from the inside out. Look for firm and healthy branches in your neighborhood supermarket or in your own backyard garden. Just be sure you haven't treated your plants with chemicals. Poke holes in the food with a metal or wooden skewer first to make the threading easier. Split-sugarcane skewers also allow a delicious and inventive presentation. They are easy to make and are great to use when cooking seafood or fruit. Just wash a sugarcane stalk in cold water. Cut the stalk to the length needed. Then split down the center lengthwise into quarters for four skewers. Sharpen one end of each skewer to a point.

Spear Like a Pro

There are a few general rules for skewers worth considering:

Smaller is better. Food cut in smaller pieces cooks more evenly. Pieces 1 to 1-1/2 inches are perfect. If you're threading meat and softer items-zucchini, summer squash and fruit-together on a skewer, it's a good idea to cut the veggies larger, since the meat requires longer cooking time.

Quicker results. If your kabob includes a vegetable that's slow to cook through, such as a potato or onion, partially cook the item in a microwave to get it started. On the other hand, cherry tomatoes, a kabob favorite, cook very quickly. Add them to skewers toward the end of grilling.

Handle it. When threading food on a skewer, allow 2 inches at one end so you can handle them while on the grill. To assure that everything cooks evenly, don't crowd food on skewers. It's best to allow about 1/4 inch between items to assure uniform heating.

Double duty. Double-skewering is effective when grilling softer foods like scallops, mushrooms and fruit. Food held in place by two skewers is less likely to rotate or fall into the grill if it shrinks. Using a pair of skewers is also effective when handling odd-shaped foods like asparagus.

Let's Get Cooking

Marinating meat and vegetables before cooking adds "deep" flavor, while basting during cooking adds a subtle layer of taste to your finished skewers. Baste only the cooked sides of the skewer to avoid contamination from the raw side. This also keeps the basting liquid from burning during grilling.

To prevent your skewers from sticking, oil the grill rack well. Also, be sure to have oven mitts and a pair of long-handled tongs nearby so you can grasp the skewers to turn them. Grill skewers over medium to medium-low heat. Patience is the key. Avoid the urge to turn them too much. Otherwise, food might loosen and spin.

If you've cut your food into cubes, turn the skewer four times-so each side has a chance to face the heat. Flat foods, such as thin slices of threaded meat, need to be turned only once. Allow 1/4 inch between items to ensure even heating. Double-skewer awkward foods like asparagus.

Check out our skewer-friendly food list and amazing kabob recipes on the following pages.