Chef Mario Batali waves the green flag at Pocono last weekend. Credit: Autostock

Mario grills... kebobs!

Kebobs Rock: Kebobs are a great thing to serve any time you are grilling. One the best things about kebobs is that they are fully assembled and marinated and only need to be placed on the hot grill to cook. You can layer in vegetables, sausage, or smoked ham to your heart's content as they will only serve to enhance the flavor of the kebob. And in case you get any complaints about not serving any vegetables, you can point to the pieces of pepper or onion separating the cubes of meat and declare your commitment to a balanced diet.

Kebobs take to marinades and dry rubs really well. The meat soaks up the flavor, which is further enhanced by the inclusion of a few slices of onion, pepper, or fennel.

Here are a few tips to ensure your kebobs come off the grill with aplomb:

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• Don't pack the kebobs too tightly. This will prevent the marinade from reaching all sides of the meat and will make it difficult to cook them through without burning the outside. Leave a bit of daylight between each member of the kebob -- it's always better to assemble a few more skewers.

• Soak all wooden skewers for at least an hour before grilling to keep them from burning. Added protection can be provided by wrapping the bottom with a layer of aluminum foil. Use tongs to turn the kebobs as the wooden skewers, unless they are the thick, sturdy kind, will start spinning idly inside the meat like the clutch in a stripped gearbox.

• Cover the top of the kebobs as they are cooking with some spray oil. Position the nozzle close to the meat so as not to promote flare ups. This will be very instrumental in keeping the kebobs from sticking to the grill.

• Remember, even though the meat is cut into pieces, we're still talking about cooking something that's ¾ to 1-inch thick, so adjust your cooking time accordingly. Chicken, pork, and shrimp kebobs all need to stay on the grill until the meat is just cooked through.

• For grilling wider pieces of meat vegetables, or some large shrimp, thread two skewers placed ½ inch apart through everything -- this will give you a lot more leverage and control when you are turning the kebobs.

• Try to cut the meat into the same size pieces so they will all get done at the same time. If you are layering in vegetable pieces, make sure they are the same size as the meat -- a protuberant slice of onion or a monster mushroom will keep your laboriously marinated pieces of pork from making contact with the grill.

• To remove the kebob from the skewer, place a fork at the end closest to the bottom and pull the skewer out from the meat. Holding the skewer and trying to pry off the kebob often results in a perfectly cooked piece of steak flying away as if catapulted from a slingshot and land ignominiously on the ground.

• Dispose of the wooden skewers by placing them in an empty liter pop bottle. This will prevent them from piercing your garbage bag and allowing stuff to leak out that you probably don't want leaking out.

Here are a couple of recipes from my book, plus another for good measure. Enjoy.

Jeff Gordon's legendary crew the Rainbow Warriors were known for some of the fastest pit stops on the circuit. You can throw these kebobs together in almost the same amount of time and, after just a few minutes on the grill, you'll have some great appetizers. Serves 6 as an appetizer.

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- 1 pound hot smoked sausage
- 1 pound large shrimp, (26 to 30 size) shelled and de-veined
- 8 skewers

• Cut the sausage into ¾-inch slices about the same thickness as the shrimp. Thread the shrimp and sausage slices alternately on the skewers.

• Grill them over medium-high heat for 5 minutes, turning once. Transfer the skewers to a platter and serve. If your crew is hungry enough, they'll figure out how to get them off.

The smoky flavor of the bacon turns this into a killer dish. Serves 6.

For rub:

- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- 2 pork tenderloins, about 1 pound each, cut into 1-inch pieces
- 12 slices smoked bacon, cut thick
- 12 12-inch skewers soaked in water for 1 hour

For marinade:

- ½ cup Dijon-style mustard
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon hot sauce

• In a large bowl, mix together the ingredients for the rub. Add the pork pieces and toss gently so they are coated with the rub.

• Wrap a half-slice of bacon around a piece of the pork and thread it on a skewer, leaving a bit of room between each piece. Continue until all the pieces of pork are skewered, then arrange the skewers ona platter.

• Mix together the ingredients for the marinade and pour it over the kebobs. Let them marinate in the refrigerator for 1 hour or up to 4.

• Grill the kebobs over medium heat until they are just cooked through, about 12 minutes. Serve immediately.

These kebobs make an ideal tailgating dish because everything is already cut up which means you only need to use a fork. That means you'll always have one hand free to hold your beer. Serves 4.

- 2 pounds chicken thighs, cut into 1-inch pieces
- ½ cup olive oil plus 2 tablespoons for vegetables
- 6 garlic cloves, finely chopped
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh mint
- 2 chipotle peppers in adobo, finely chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 jalapeño pepper, seeded and finely chopped
- 2 teaspoons salt, divided
- 1 large sweet onion, peeled and cut into ½-inch pieces
- 1 red bell pepper, seeded, cored, and cut into 1-inch squares

• In a medium mixing bowl combine the ½ cup of olive oil, garlic, cilantro, mint, chili, cumin, jalapeño, and 1 teaspoon of salt and mix together. Add the chicken pieces and mix so all the chicken is coated. Transfer to a gallon-size zipper-lock bag and refrigerate for at least 4 hours and up to 24.

• Prepare a medium hot fire.

• While the coals are heating, in a medium bowl, toss the vegetable pieces with the remaining 2 tablespoons of olive oil and 1 teaspoon salt. Thread a piece of the chicken alternately with one of the vegetable pieces on 8 skewers.

• Grill for 16 minutes, turning each skewer a quarter turn every 4 minutes, until the meat is no longer pink in the center.

Mario Batali is a renowned chef, restauranteur, television personality, and author of several cookbooks, including Mario Tailgates NASCAR Style, which is now available from Sporting News. Click here to buy the book.