Our garden is brimming with fresh vegetables. Tomatoes. Zucchini. Peppers. Cucumbers. We have more produce than we know with what to do. No, actually, we’ve got the perfect plan: we’ll eat it. That’s the point of cultivating a backyard garden, correct?

Yesterday, we tossed some vegetables on the grill. It was a kebab kind of night. Kebabs, though, are well suited for most nights.

Speaking of kebabs, we’ve experienced troubles with wooden sticks. They often catch fire, and, in turn, so does our food. We use these Fire Wire Stainless Steel Grilling Skewers. Because they are flexible, they make marinating easier and can be arranged in any which way on the grill.

Last night, we used pork loin, cherry tomatoes, zucchini, bell peppers and pineapple. You’ve got to include pineapple; it’s the best. We soaked the kebabs for an hour in a soy sauce marinate. Then, while they grilled, we liberally brushed on more marinate.

A tip: spread out the pork. That is, if the meat becomes too scrunched up like an accordion, it cooks unevenly.

For the soy sauce marinate, we used this recipe.