June is the perfect month to start grilling kebabs, and Wagshal’s is offering their famous chicken kebabs this month {June 2012} – buy one and get one free [limit 3 per customer].

How to grill kebabs:

Soak wooden skewers for at least 15 minutes before threading to prevent burning on the grill. For tastiest results (meaning nothing is burned or overcooked), make your kebabs with items that cook at the same rate—say, shrimp and cherry tomatoes (fast) or chicken, onions, and oranges (slow).

Beef, Pork, and Poultry

Heat: Direct (uncovered), medium-high.
Time: 4 to 6 minutes, turning occasionally.
Tip: For best results, cut meat into 1- to 1½-inch cubes.

Shrimp and Scallops

Heat: Direct (uncovered), high.
Time: 1 to 2 minutes per side.

Vegetables

Heat: Direct (uncovered), medium-high.
Time: 4 to 6 minutes, turning occasionally.
Tip: For best results, cut vegetables into 1- to 1½-inch cubes.

{via Real Simple; feature