Instructions

1. Cut the meat into uniform-sized pieces and trim off the fat and gristle. Season with salt and pepper. If you’re using a marinade omit the salt and pepper and mix together an acid like vinegar, citrus juice or tomatoes, oil and seasonings. Place the meat in a re-sealable plastic bag, pour the marinade over the meat and put the mixture in the refrigerator overnight or for at least two hours.

2. Prepare the fruits and/or vegetables. Shish kabob is traditionally cooked with a fruit or vegetable chunk between each piece of meat, but the meat can be cooked alone. Cut up an assortment of mushrooms, peeled and cored bell pepper, pearl onions, potatoes yellow squash or zucchini. Cherry tomatoes can be used whole, and corn on the cob can be cut into rounds. Firm fruits like pineapple, apple and pear work best.

3. Remove the meat from the marinade, drain it and pat it dry. Thread alternating pieces of meat and vegetables or fruit onto skewers with the sides touching, but not pushed tightly together.

4. Spray a clean barbecue grate lightly with cooking spray, or use a paper towel dipped in oil to grease the grate. Place the grate over the open fire or over the charcoal in your barbecue. Make sure you have a good bed of coals and low flames. The temperature should be medium-high.

5. Lay the skewers on the grate over the fire. Cook for 10 to 15 minutes, turning the skewers every 2 or 3 minutes. If the fire flames up beneath the skewers, move the skewers to another spot until the flames die down, or use a squirt bottle filled with water to tame the flames.