For these recipes: Use 8- to 10-inch skewers. If you are using wooden skewers, soak in water for 30 minutes before using. If you are using metal skewers, reduce cooking time by about 1 minute (metal conducts heat better than wood). Charcoal fire is medium-hot when you can hold your hand 5 inches above the rack for 3 to 4 seconds. If you are using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. If you aren’t able to grill outdoors, grill skewers in a well-seasoned, ridged grill pan (without crowding) over medium-high heat.

 

Photos by Nina Choi

August 2010

keywords:

skewers, kebabs, spiedini, grill, summer