“You can put almost anything on a stick,” says New York Times columnist Mark Bittman. Kebabs are perfect for summer barbecues, offering ease and variety to please all palates. Bittman shared some of his tips on TODAY:
- Use wood skewers, soaked in water to prevent fires
- Don’t be afraid to grill unconventional foods like raddichio, shallots or pearl onions
- You only need about 15 - 20 minutes to marinate what you’re grilling
- Small pieces cook faster. But bigger is better so that you get a nice browning on the outside before it’s cooked through.
But Bittman won’t give you all the answers. When Al asked about varying cooking times for veggies and meat, he responded, “You have to just sort of assume it’s going to work.”
“We pay you for that?” joked Matt.
“No, actually,” Bittman deadpanned.