Tips for successful kabob-cooking

• If you host a "kabob bar" where people can skewer their own ingredients, keep sanitation in mind. Don't let raw meats sit at room temperature for more than an hour; keep raw meat, poultry or seafood separate from other foods; have a handwashing station nearby so guests can clean up before and after handling the food.

• Discard marinade after raw meat has been soaked in it. Don't use it for a basting or dipping sauce.

• Work carefully with metal and wooden skewers to avoid punctures or slivers.

• If you're using wooden skewers, soak them in water first so they won't burn while the food is cooking.

• Cut the meats and veggies in uniform sizes so they will cook at the same rate. Group foods with similar cooking times together. If you're concerned that the zucchini will turn to toast by the time the chicken cubes are done, consider doing complete meat-only or veggie-only skewers.

• To stabilize the food so it won't slip when you rotate it on the grill, use a double-pronged skewer, or use two skewers parallel to each other. Or instead of using cubes of meat, cut it into long, thin strips and thread it several times on the skewer.

• If your grill has hot spots, take that into consideration when designing your kebab. Place delicate items that cook quickly (like shrimp and scallops) near the bottom end of the skewer. They will end up on the cooler, outer edges of the grill.

• Before heating the grill, clean the grate well with a stiff wire brush, and coat it with oil or nonstick cooking spray to keep the foods from sticking.

• For etiquette's sake, don't try eating your kabob corn-on-the-cob style or sword-swallower style. Instead, hold the bottom of the kabob in one hand, and use your dinner fork to slide the pieces of food onto your plate, according to the Usheroff Institute's "52 Etiquette Tips." Place the empty skewer on the side of your plate.