Shortcuts and Suggestions : Building the Best Kebabs for the Back-Yard Chef

Build a better kebab and hungry barbecue fans will beat a path to your back yard. Here are some guidelines to make you kebab champ of the neighborhood.

--Allow four servings per pound of boneless meat or fish; three servings per pound of shrimp with shell or chicken with the bone. Plan on one cup of fruit or vegetables per person.

--Cut meat for kebabs in even-size pieces. About 1-inch cubes are the best; meat and vegetables get done at the same time.

--Kebabs cook more evenly if there’s breathing space between pieces.

--Short of time? Look in the fresh meat case of the supermarket for ready-to-cook kebabs.

--Add flavor with a marinade. Place the meat or seafood cubes in a plastic bag in a shallow dish. Add your favorite marinade and close the bag. Chill two to four hours for fish, seafood or chicken; six hours or overnight for beef, pork or lamb. Reserve the marinade to brush over the kebabs as they cook.

--There’s no need to precook these fruits and vegetables: apple wedges, 1-inch papaya pieces, orange slices, 1-inch fresh pineapple pieces, 1-inch green or red pepper pieces, pea pods, frozen artichoke hearts and 1-inch jicama pieces.

--Precook for 1 to 2 minutes: 1/2-inch slices of summer squash, broccoli or cauliflower florets and baby scaloppine squash; 4 to 5 minutes: baby carrots, 1-inch pieces of green onion or leek; 6 to 8 minutes: 1-inch pieces of fresh corn on the cob; 12 to 15 minutes: halved tiny new potatoes.

--Cherry tomatoes cook fast. Place them on the skewer for the last 2 minutes of cooking.

--Grill kebabs on an uncovered grill over hot coals for 8 to 12 minutes. Turn often.