Your choice of the following:
- Baby Portobello mushroom caps
- Colored peppers, cut into large chunks
- Zucchini chunks
- Red onion quarters
- Pineapple chunks
- Marinated chunks of beef, pork, or lamb (marinate them in Italian dressing or teriyaki sauce, or your favorite marinade)
You have two choices. You either oil your grill, or you oil the food. Do one or the other. I’ve used Firewire grilling skewers here. They are flexible and you can position them around other things you might be cooking.
Here is the important thing: Different foods need different lengths of time to cook. If you think you can get out a skewer and put meat, peppers, mushrooms, onions, etc. on it and they’ll all be happy and perfect at the same time, I must burst your bubble. The mushrooms will become charcoal fairly quickly. The meat, if it’s in big chunks, will need a little more time and attention, and then there’s everything in between. Group like stuff together. All the meat on one. All the squash on one, and so on. Remove them as they get done. Then assemble your serving skewers.
The other advantage to doing it this way is that you can assemble the skewers to match the eating preferences of those who are feasting on your offerings. If you have difficult eaters, consult your spreadsheet to see what to leave off for each one. Otherwise, prepare to find things hidden in napkins. If you’re using cloth napkins, that’s not something that will please your washing machine.
Decorate the plates with a little thickened teriyaki sauce, balsamic glaze, or even hoisin sauce that you’ve funneled into a squeeze bottle.
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