Have you busted out your barbecue yet? It's about that time now, so if you haven't, get moving. It's time to start skewing around.

Skewers, shish-kabobs, or saute - regardless of what you want to call them, they're easy and full of mouthwatering goodness. They are also extremely versatile, so you can use whatever is on hand to make them.

• Use metal skewers or wooden ones soaked in water for an hour to prevent burning.
• Marinate meat overnight to get tastiest results (make your own or use a store-bought kind that goes with the kind of meat you're using).
• Cut meat sizes coordinating with cooking time. For good cuts of beef or lamb, cut in larger cubes if you'd like the meat to be a little more rare. For chicken and pork, cut in smaller cubes.
• Alternate so there are 2-3 of each ingredient on each skewer.
• Cut fruits and veggies to roughly the same size.
• Make sure to grease the grill you're using so the skewers don't stick.
• Cook skewers at a high heat to caramelize the fruits and veggies and sear the meat.

• SIMPLE BEEF Beef, cherry tomatoes, white onion, green bell pepper, zucchini.
• SUMMER CHICKEN Boneless, skinless chicken breast, cherry tomatoes, orange bell pepper, pineapple.
• SPICY TROPIC Large prawns, pineapple, cherry tomatoes, hot peppers, mango, yellow bell pepper.
• PEPPER BEEF Beef, green and yellow bell peppers, purple onion.
• SALMON LEMON Salmon steak, green bell peppers, lemon slices, cherry tomatoes.
• SUMMER FRUIT Peaches, strawberries, nectarines, plums.
• LAMB Lamb, green bell peppers, white onions.
• CARIBBEAN CHICKEN Boneless, skinless chicken breast, red onion, zucchini, yellow squash, sweet potato.
• CREOLE Large prawns, white onions, green and red bell peppers, spicy fresh sausage, boneless, skinless chicken breast, cherry tomatoes.