Skewers are fun to eat and simple to construct; however, if you make a large number of them, then you will probably get annoyed with both the assembly and cooking, because it will take forever. If you’re making skewers in large numbers I suggest making it a team activity.
Start with a marinade. I had chicken and pork, so I decided on two different marinades.
For the pork: I peeled the membrane off this pork tenderloin and cut it into bite-sized cubes.
Then I assembled the marinade: buttermilk as a base (and tenderizer), sriracha, teriyaki, pineapple juice, fish sauce, and garlic.
Mix that sucker up and shove it in the fridge overnight.
For the chicken: I trimmed the fat off several boneless, skinless chicken thighs (cheaper than breasts) and cut them into chunks.
Pour that over the chicken, cover, and refrigerate overnight.
I also set a package of bamboo skewers in water and left those to soak overnight as well. This is so they don’t catch fire on the grill.
Assembly time! For the pork I used onion chunks, fresh pineapple and some red pepper.
I always use two skewers to prevent the food from rolling around when I’m trying to rotate the suckers. It’s a bit trickier to put together (I did stab myself with one of the skewers) but worth it in the long run.
For the chicken I had onion chunks, button mushrooms, and cocktail tomatoes.
The button mushrooms turned out to be too small and kept breaking off, so I would use a bigger mushroom next time.
Grill! I made so many skewers I had to do about four batches. It took FOREVER. Make sure to check that the meat is fully cooked before serving.
Tada! All lovely and crispy!