Is this your first Summer to face a grill? If so, don't be afraid to face the coals head-on: we've got you covered with a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. Today we're tackling skewers, which, if you've never tried, are worth taking a stab at; after all, just about everything seems to taste better on a stick.
Kebabs are a barbecue staple, but it's important to be diligent in the prepping process. No matter how good the ingredients, seasoning, or sauce, if the ingredients are not properly cut and arranged, the kebab will not cook evenly and thoroughly on the grill. If you've experienced issues in the past or are new to kebab making, these five tips will help you perfect your prepping technique.
- Soak the skewers: Always soak wooden skewers before loading them up with vegetables. It will ward off splinters as you load them up with veggies, plus it prevents skewers from burning or catching on fire prematurely. Simply soak them in water for half an hour to an hour as you chop the veggies.
- Cut similar-sized shapes: Just as with other methods of cooking, the pieces of veggies and meat will cook at different rates if they are not the same size. Whether it's a mushroom or a piece of meat, make one item on the skewer the designated size, usually about an inch, and cut the other vegetables the same size.
They may sound similar, but don't confuse satay with 
What's not to love about an entire meal on a stick? Kebabs are simple to prepare and fun to eat. While the ingredient variations are endless, this recipe uses strip steak, poblano peppers, white onion, and red potatoes. A quick dipping sauce — consisting of cilantro, sour cream, cumin, and chili powder — provides a Southwestern spin to the skewers. If you don't eat red meat, substitute pork, chicken, or fish. Check out the recipe and 
There's something so satisfying about the combination of briny, salty seafood and hearty, juicy meat. While this marriage — surf and turf — is nothing new, it gets cleverly updated in this simple recipe. The shrimp is tossed in a mixture of garlic, chile powder, and caraway seeds. Although caraway seeds aren't the first ingredient that comes to mind when making a quick marinade for shrimp, they enhance the flavor of the shrimp to better complement the chorizo. When grocery shopping for this dish, look for large shrimp, otherwise they won't fit around the chorizo slices. If you can't find chorizo, substitute linguiça or another spicy, robust sausage. To throw these babies on the barbie, get the recipe and 
This weekend might be a sunny one, and since I don't have any major plans, I'm thinking of inviting some high school friends over for an ultra-chill dinner. It's so casual that I'm not exactly positive what I'll be serving yet, but one thing's for sure: I'll definitely be grilling some of these skewers. They're goofproof to make, portable, and contain the perfect ratio of crunchy, charred bell pepper to spiced, succulent pork sausage and sautéed spinach. They take a mere 15 minutes to cook through, so get your hands on the recipe 
I've always loved barbecued fruit, such as grilled 
