The Easiest Skewers Ever

Yes. It's grilling season already. We've grilled Friday, Saturday and yesterday. Today, well, we have hot dogs left but I'm in a cous cous or pasta mood (Ok, we have ground turkey for burgers and brats in the freezer, but don't tell Bimmer Man, otherwise we might grill again).

McTatty's Grill tips:

1. Buy the good charcoal. Kingston Matchstick works incredibly well - lights easily AND only takes about 10 minutes until the charcoal is ready. Seriously. Buy it. No more newspaper or that charcoal lighter thingy. Woo hoo!

2. Use the cover of the grill. It keeps the food warmer and cooks the already cooked faster.

3. If you want great sear marks, start hot dogs in the middle of the grill for two mintes, flip for another minute and then move to the outside edges to warm all the way through.

4. Skewers should always be more in the middle but only for about 3 minutes per side - then move off to the edges until ready to serve. Skewers get cold fast!

5. The more I grill, the more tips I'll have - but these are just a start.
Two kinds of Chicken Skewer Marinades:

"Italian" Marinade:

1/2 cup Italian dressing
1 tsp grainy mustard (we had Grey Poupon sitting on the counter)
Splash of red wine viniagrette
2 Tbsp olive oil
Juice of one lemon
Salt and pepper

Combine all in one bowl - marinate chicken for 30 - 45 minutes in fridge. You can baste the whole skewer on the grill if you want to, but I'm lazy and we don't exactly have an outdoor kitchen so I didn't do that. Maybe in the future.
"Buffalo" Marinade

1/2 cup buffalo sauce
2 tbsp olive oil
Dash of hot sauce (as if it couldn't be any hotter)
Juice of one lemon

Combine all in a bowl. Let chicken marinade in HALF of this mixture for 30 - 45 minutes. Then, you need to baste the chicken with it on the grill so it has a kick. Otherwise, it just drips off into the coals and creates flames. Oops.

Enjoy!