Stop Skewering Meat and Veggies Together

The siren song of skewered meat grilled over a live fire until smoky and perfectly burnished is universal, going back thousands of years across civilizations. The practice was most likely born out of convenience: Where pots, pans and utensils lacked, a long, sharp stick or a sword got the job done.

We’ve traded in the swords of our ancestors for skewers shared with loved ones. But the process is still simple, continuing to sustain at a moment’s notice and able to anchor an easy weeknight dinner, a casual backyard get-together or even a boisterous tailgate.

And best of all, we’ve had a long time to refine the process: The tips below will help ensure you get the best results, time after time — no sword necessary.

Use a single ingredient per skewer

Though skewers stacked with meat and veggies may be eye-catching, they’re not so great on the grill. Different cuts of protein and vegetables cook at varying times, which means you could end up with burned zucchini and undercooked chicken on the same skewer. Stick to a single ingredient, and keep the pieces similar in size, so everything cooks evenly.

Need some recipes to start? Shrimp Kebab | Shish Tawook (Yogurt-Marinated Chicken Kebabs) | Saffron Salmon Kebabs | Grilled Harissa Shrimp | Chicken Kebabs With Turmeric and Chile | Fish Skewers With Herbs and Lime

Space out your vegetables, just a little

For some kebabs, it helps to position the ingredients tightly together to keep the protein from drying out. But veggies, such as mushrooms, bell peppers and zucchini, release a lot of water, so you want to leave about a quarter inch between each piece to ensure you get those crispy bits at the edges.

Need some recipes to start? Summer Vegetable Skewers

Be sure to marinate

Flavorful marinades ensure juicy kebabs. If you’re short on time, a simple marinade of oil, salt, pepper and acid (lemon or lime juice) can get the job done while you heat up the grill. But if you have the luxury of time, a yogurt-based marinade yields tender, juicy bites of meat.

Need some recipes to start? Grilled Halloumi and Zucchini With Salsa Verde | Smoky Paprika Cheese Skewers | Beef Boti (Marinated Grilled Kebabs) | Chermoula Chicken Kebabs With Zucchini Salad

Choose your skewers strategically

If grilling meat for a large crowd, consider wooden or bamboo skewers, which are widely available and easy to eat from. They’re also disposable, even often compostable, so you don’t have to worry too much about cleaning up. But you do have to soak them about an hour ahead of time so they don’t burn.

If grilling for a smaller group, use flat metal skewers, which are better at piercing through thicker chunks and distributing heat. They are also good for grilling veggies and ground-meat kebabs since the skewers’ shape and extra surface area helps keep them in place on the grill.

Need some recipes to start? Spiced Ground Meat Skewers | Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) | Shish Kebab

Clean your grill

Before you begin grilling, say goodbye to the charred remnants of last night’s dinner and clean your grill. If you’re starting on a fairly clean surface, an onion half run along the grates can also do the trick. Then, make sure you oil the grates with a neutral oil. Then, get cooking: Place the skewers across the grill grates, or on a diagonal, not parallel to the grates so they don’t fall through.

For more, see Wirecutter’s full guide to cleaning your grill.

Use bread as a utensil

Flatbread, such as pita or lavash, is a great tool for removing ingredients from a kebab. And, as an added bonus, the bread will soak up any juices. Place a piece of flatbread on the skewer and gently press down with one hand as you pull out the skewer with the other hand.

Need some recipes to start? Souvlaki | Grilled Chicken Skewers With Tarragon and Yogurt

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