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5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the pork is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not over-cook. Brush with the honey mixture during the last 3 to 5 minutes of cooking.

6. Serve drizzled with the remaining honey mixture.

Steak and Potato Kebabs

This recipe offers yet another way to enjoy the perennial grilled pairing of steak and potatoes. Because the potatoes take longer to cook than the steak, it is necessary to precook them, which is done quickly and easily in a microwave oven.

TIMING

Prep: 10 minutes

(plus 10 minutes for rub and glaze)

Grill: 8 to 10 minutes

GRILL TOOLS AND EQUIPMENT

• Four 15-inch metal skewers, preferably flat or square

• Long-handled tongs

• Long-handled basting brush

GETTING CREATIVE

• Use sweet potatoes in place of new potatoes.

• Replace half of the potatoes with baby onions or leeks.

• Replace the steak with any type of meat, and adjust the cooking time accordingly.

* * *

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

8 small, round potatoes, red or gold, halved

3 teaspoons garlic-flavored oil

1 pound trimmed sirloin steak, cut into 16 cubes

1 teaspoon store-bought steak seasoning blend or

Ten-Pepper Rub (page 378)

Oil for coating grill grate

¾ cup Steakhouse Glaze (page 389)

DIRECTIONS

1. Heat the grill as directed.

2. Toss the potatoes and 1 teaspoon of the garlic oil in a microwave-safe dish. Cover and microwave at full power for 4 minutes, until barely tender; let cool.

3. Toss the steak, par-cooked potatoes, remaining 2 teaspoons garlic oil, and steak seasoning in a large bowl until the potatoes and steak are uniformly coated.

4. Arrange 4 cubes of steak, alternating with 4 pieces of potato, on each skewer, being careful to leave a little space between the pieces.

5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the beef is browned on all sides and firm to the touch, 8 to 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not over-cook. Brush the kebabs with some of the glaze during the last 2 to 3 minutes of cooking.

6. Serve with the remaining glaze on the side.

* * *

Thai Coconut Swordfish Kebabs

These spectacular-looking kebabs are furred with coconut, fragrant with peanut sauce, and vibrantly colorful. Swordfish is a particularly meaty fish that holds up well on a skewer, but it could easily be replaced with tuna, salmon, or shark, if you wish. It is inevitable that some of the coconut will fall off as the fish grills. Don’t worry about it; the amount in the recipe assumes some loss.

TIMING

Prep: 10 minutes

(plus 5 minutes for sauce)

Marinate: 30 minutes

Grill: About 10 minutes

GRILL TOOLS AND EQUIPMENT

• Clean grill screen

• Four 15-inch metal skewers, preferably flat or square

• Long-handled tongs

NOTE:

Do not use sweetened shredded coconut. It will burn within seconds on the grill.

* * *

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1½ pounds swordfish steaks, skin trimmed, cut into 24 chunks

1 cup Thai Coconut Peanut Sauce (page 397)

Oil for coating grill screen

20 grape tomatoes