Grilled or Broiled Kebabs

Kebabs are a fun way to grill different things simultaneously, while playing with marinades and spice rubs. (Start with Six Seasoning Blends You Can’t Live Without, on Chapter 10, and add some olive oil. Or simply add the spices to the salt and pepper to make a rub.) This is also the place for serving a killer salsa, which will take just a few extra minutes to throw together.

Just about any vegetable that can be cut into pieces can be skewered; for meat or fish, look for beef tenderloin or sirloin; lamb or pork shoulder; chicken thighs; sturdy chunks of tuna, swordfish, halibut, or monkfish; shrimp or scallops.

About 2 pounds any vegetable or combination: eggplant, squash, peppers, onions, zucchini, cherry or plum tomatoes, mushrooms, cut into large pieces, about 1 inch thick

1 pound meat, chicken, fish, or shellfish, cut into 1-inch chunks, or whole shrimp

4 to 6 tablespoons olive or vegetable oil

Salt and freshly ground black pepper

Chopped fresh parsley or cilantro leaves for garnish (optional)

1 If you’re using wooden skewers, soak them in water for at least 10 minutes. Heat a charcoal or gas grill or a broiler and put the rack about 4 inches from the heat source. If you’re using charcoal or briquettes, be generous—you want a broad fire (though not the hottest fire possible).

2 Meanwhile, thread the vegetables and meat alternately on skewers, leaving a little space between pieces. Brush with the olive or grapeseed oil; sprinkle with salt and pepper. Let the kebabs sit while the fire is getting ready.

3 When the fire is hot, but still not scorching, start cooking the kebabs. Brush them with a little more oil and turn them once or twice as they cook, until they begin to brown and become tender, after 10 or 15 minutes. Put the skewers on a platter, garnish, and serve.