The ultimate method for successful barbecue skewers: our tips for this summer

For successful skewers, choose tender cuts of meat (chicken, marinated beef, lamb) and firm fish that hold up well to cooking (tuna, salmon, monkfish). As for vegetables, think zucchini, peppers, cherry tomatoes or onions, which go perfectly with meat and stand up well to heat.

In addition to adding flavor and delicacy, marinade helps preserve the softness of your brochettes. Olive oil, fresh herbs, spices, garlic, lemon... let your creativity run wild! Allow at least 30 minutes for marinating, ideally several hours in the refrigerator for even more intense flavours.

For even cooking, try to group ingredients with similar cooking times on each skewer. For example, avoid skewering pieces of beef (which cook quickly) with raw potatoes (which take longer). If necessary, pre-cook certain vegetables before threading them onto the skewers.

A barbecue that's too hot can burn the outside of the skewers, while leaving the inside raw. Place them first on a medium heat zone, then finish on a hotter zone for that crispy, toasted touch. Remember to turn them over regularly for even cooking.

If you're using wooden picks, soak them for at least 30 minutes in water before inserting your ingredients: this will prevent them from blackening or burning during cooking.