Because food tastes better on a stick
skewered. Why? Because when we think of skewers, we think of the thing that we’re most likely to pass up at someone else’s barbecue. Gloppy corn syrup–laced bottled-dressing marinades. Chewy nuggets of mystery meat held hostage by barely cooked hunks of onion and bell pepper. Not a good scene. So, always game for a challenge, we set out to redeem the humble kebab.
Treating your meat with a coating that's got a little sugar helps jump-start the caramelization process, getting you the results you're after more quickly.Now it’s time to get creative. Small pieces of meat have lots of surface area, so —whether it’s a marinade, a spice rub, or a baste—has a huge impact and lends complex, well-developed flavor to quick-cooking protein. Here’s how we like to get fancy.An instantaneous hit of seasoning that can be applied right before cooking. Since skewers cook so quickly, you don’t have to worry about those spices burning.When it comes to large-format meat, we usually don’t think marinades are worth it. But their flavor penetrates the pieces that we use for skewers in practically no time.
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