Kabobs have always been a bit stressful to me. I know that seems utterly ridiculous considering that they’re meant to be one of the most simple ways to grill your dinner all at once, but I get hung up on cooking time. I mean, if you have vegetables and meat all on the same skewer, how long are you supposed to cook them for? Cause, what if you like your vegetables to be charred and your steak rare? Or, in the case of this recipe, what if you like grilled pineapple to be caramelized and your tuna barely seared?
“Well, let’s just put them on separate skewers.”
This is what my friend Jason tells me. Did I tell you he’s a doctor? Aren’t you glad that he’s the one that operates on humans and not me? In all the years I’ve made kabobs, for some reason this option never occurred to me. Or maybe it occurred to me, but I thought I would be breaking some cardinal kabob rule.
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