How come my kabobs fall off my skewers?

Question

Should I stop using my light-sabre as a skewer for ka-bobs. Obi-Wan told me it should work fine.

Answer 1

Best tip I've learned about kabobs: Place a garlic clove at the point of the skewer after adding meat or vegetables. This will prevent everything from falling off during grilling. Works beautifully.

Also, twist the skewer gently while sliding food off after cooking for easy release.

Keep all ingredients about the same size so they cook evenly.
If you're cooking foods with very different cooking times (like pork and cherry tomatoes), keep the same foods on one skewer. Cherry tomatoes, which cook in about 2 minutes, will overcook in the time it takes to cook pork, about 10 minutes.
Metal skewers are best for foods that take longer than 5 minutes to cook.
Bamboo skewers should be soaked in water for 30 minutes before adding the food so they don't burn in the intense heat.
Watch kabobs carefully on the grill, and turn them frequently.
Be sure the grill is clean, hot, and well oiled so the food will release.
If you brush the kabobs with a marinade while they cook, discard any unused marinade at the end of cooking time.
And give the kabobs a chance to cook for 2-3 minutes after the last marinade application to kill any bacteria.
For foods that can twirl on the grill, like shrimp, use two skewers, parallel to each other, to pierce the food.

Answer 2

when skewering meat always go across the grain and not with the grain. the grain on the meat will tighten as you broil it. bamboo sticks are good but flat metal skewers are best because they're reusable.

EDIT: LoL i guess you'd have to post this in P&S or J&R section to get a less factual, more humorous response.

Answer 3

use bamboo skewers from the grocery store, soak for 20 min in water before using and use meat that is in chunks...

Answer 4

soak the wood skewers in water first.
I Cr 13;8a

Answer 5

Try using tofu instead of meat