Grilling food on skewers is a widespread practice, especially during the summer months. Here are tips to help you during grilling season.

Choose the right skewers

Any thin rod with a sharp end can be used as a skewer. But there are plenty of more easily obtained options, including those made from metal or wood.

Bamboo skewers are inexpensive and won’t burn your guests’ lips. You’ll need to soak them for at least 30 minutes before using, so they don’t flame up on the grill.

Metal skewers have the advantage of being highly sturdy and reusable. Flat, wide skewers will keep your ingredients from slipping as you turn them. Skewers come in a variety of sizes. The 12- to 14-inch lengths are a good bet, as they’re long enough to hold a lot of food, yet small enough to fit in your kitchen drawers.

Consider your ingredients

Anything you’d cook over direct heat will work well on a skewer. Just avoid tough cuts of meats that are better for braising, and dense vegetables like potatoes.

Cut your ingredients into small pieces

It looks festive to have different ingredients on the same skewer, but resist the urge. Those colorfully striped sticks are more likely to cook unevenly. Stack similar ingredients on the same skewer so the pieces are done at the same time. Leaving space between the chunks will help brown things thoroughly. This is helpful for vegetables that need to release a lot of moisture as they grill.

For chicken breasts and other ingredients that tend to dry out, pressing the cubes together insulates them slightly, helping retain their juices. Irregularly shaped ingredients like shrimp can benefit from using two parallel skewers, which keep the tidbits from rotating when turning.

Summer vegetable skewers

Ingredients:

• 2 pounds zucchini or eggplant, or a combination, cut into 1-inch cubes
• Fine sea salt
• 2 large garlic cloves, finely grated, pressed or minced
• 2 tablespoons minced fresh oregano
• 1/4 teaspoon red pepper flakes
• 1/3 cup extra-virgin olive oil, plus more for serving
• Lemon wedges, for serving
• Flaky sea salt, for serving

Directions:

Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.

In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.

Thread vegetables onto metal or presoaked bamboo skewers (see Tips), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.

When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7-12 minutes.

Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.

Total time: 25 minutes, plus grill heating; serves 4-6.

Tips:

Using flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.

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