ONE-PAN SKEWER SUPPERS

Oven-roasted skewers and kebabs are a waste! Well, not exactly. They’re a simple, easy supper. But so much of the juice gets wasted as the flavors concentrate in the oven. So why not roast them over a 9 x 13-inch baking dish of vegetables? You’ll transfer the benefit of their juices to a flavorful side dish or condiment.

More importantly, don’t sit the skewers in the pan on top of the vegetables, or the whole thing will get mushy. Instead, rest the ends of each skewer on the sides of the baking dish so they stay airborne—sort of like a foosball table. (See the photograph here.) The skewered protein will brown evenly, and the vegetables will have enough contact with the hot air of the oven to crisp up. Since you don’t want those skewers to roll around (or off !) the baking dish, thread each piece on two skewers for stability.

And one little bit of warning: Take extra care when turning those skewers over the baking dish. Don’t use your fingers! The pan is already hot—and right below the skewer. Use kitchen tongs to grab hold of the meat or fish and then turn the skewer over.