If you're making skewers for the grill, you probably do something like this.
Skewer in one hand, food in the other, and you stab.
But sometimes, especially with bigger cuts of meat and vegetables, you stab yourself along the way.
So here's a faster and painless way to make your skewers.
Grab an onion and cut it in half right through the skin.
Then set it on your cutting board, cut side down.
I first spotted this tip on KENJI's instagram page.
He takes the skewer, then whatever he's putting on the skewer, like the zucchini, and stabs it right Into the onion.
What's great about this is that if you don't like onions, the peel creates a nice barrier so that you don't get any oniony flavor on your skewer.
What's also nice about it is that for thicker cuts of vegetables or meat It's like chicken, it's kind of hard to get through.
It makes this process a lot faster and painless.
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