Grill Skewers

Any thin rod with a sharp end — whether it’s the swords of Turkish soldiers cooking their suppers on the battlefield (an oft-told tale, reflecting how the “shish” in “shish kebab” means “sword” or “skewer”), or tree branches foraged at campsites and destined for hot dogs — can be used as a skewer.

Leaving a little space (about ¼ inch) between the chunks will help brown things more thoroughly and encourage crisp edges. This is especially helpful for vegetables that need to release a lot of moisture as they grill such as eggplant, zucchini and onions.

On the flip side, for fish, chicken breasts and other ingredients that have a tendency to dry out, pressing the cubes together insulates them slightly, helping retain their juices.

Bigger chunks, irregularly shaped ingredients like shrimp or delicate things such as tofu can benefit from using two parallel skewers, which keep the tidbits from rotating when turning.

https://www.nytimes.com/2021/07/23/dining/how-to-grill-skewers.html

https://cooking.nytimes.com/recipes/1022416-fish-skewers-with-herbs-and-lime