Cubed and Skewered, Meats Get on the Table Faster

Looking to get dinner on the table fast? Put it on a stick.

Cutting meats and vegetables into smaller bits, then threading them onto skewers can dramatically reduce cooking time because there is no thick center for the heat to reach. A pound of chicken breasts left whole will take far longer to cook than the same amount of meat cubed and skewered.

The texture of the meat also benefits. Because cooking time is less, the meat (especially pork and chicken) have less time to dry out.

In this recipe for pork satay, boneless country-style ribs are cut into chunks and given a quick marinade before landing on the grill. They also could be cooked on a grill pan or under the broiler.

An easy apple chutney can be made to accompany the pork. Or to save even more time, skip that part of the recipe and use purchased mango chutney.