Skewers are easy once you have the basics down. Get three things right — size, spacing, and turning — and the rest takes care of itself.
Why this matters
Skewers fail when pieces are different sizes, packed too tight, or left to sit on one face. Even pieces cook at the same rate, a little space lets the heat move around each one, and regular turning gives you color on every side without burning.
What you'll need
- Metal skewers, or bamboo skewers soaked in water
- Meat and vegetables cut to an even size
- Your Thaan Grill, with a steady bed of coals
The steps
- Cut your meat to the same size so everything cooks evenly.
- Leave some space between the skewers on the grate so the heat can work around each one.
- Turn them about every minute for even color on all sides.
- Once they're cooked around the edges, pull them off the heat and eat.
Common mistakes
- Mixing big and small pieces on one skewer, so some burn while others stay raw.
- Crowding the skewers together and trapping steam instead of grilling.
- Leaving them on one side too long instead of turning regularly.