To make great BBQ kabobs this summer: Use bamboo or wood skewers rather than metal because the heat from a metal skewer can start cooking your meat from the inside, making you loose the juices and tenderness you might want to keep. Soak your wooden skewers in water at least 30 minutes so they don’t scorch or burn completely on the grill. Leave a little space between your meat cubes and veggies so your food grills perfectly on all sides.
(Credit image: Half Baked Harvest)
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