Most skewers are made out of metal or wood. If you're using wood, soak them before cooking so they don't burn. Submerge them as you start your prep.
Use boneless breasts or thighs when making chicken kebabs. Breasts are lean, while thighs are juicy and fuller-flavored. Keep in mind that white meat will cook faster than dark meat.
Don’t pack the skewer too tightly, space out the ingredients so that the heat can circulate around the pieces.
Cube meat and vegetables into roughly equal pieces, about 1-1/2-inch cubes.
Thread meat and veggies onto the skewers.
Brush with olive oil and lightly salt and pepper.
Space out skewers so they cook evenly. Grill on high heat until caramelization of the meat occurs.
Don't move the skewers until the bottoms look slightly charred.
Reduce heat and brush liberally with Judge Casey’s.
Be sure to flip skewers 2 to 3 times, each time brushing each side with Judge Casey’s.
When meat reaches desired doneness take off the grill and allow to rest for a minute.
Serve with a squeeze of lemon and chopped parsley, dill or microgreens.