Tip #1 : For a Greek Salad Skewer : It is easier to cut solid feta that will not crumble and will be easier to put on a skewer. This also helps to squeeze the excess moisture off the block before cutting the feta so the oil adheres to the cheese cubes better

Tip #2 : Also for a Greek Salad, the feta cubes can be tossed with oregano and olive oil for about a week. You just simply store in the fridge

Tip #3: For a Grilled Vegetable salad skewer : Make sure you cut thinner corn to make it easier for cutting. If the corn rings are too big, the other veggies will not touch the pan and will be harder to cook

Tip #4 : Make sure you don’t peel the zucchini and the eggplant as without their skin they might get too soft to stay on the skewer

Tip #5 : Put the vegetables that have not lost their size so much during the cooking at the end of the skewer. For example corn, onions and mushrooms.

Tip #6: Leave a small space in between to ensure that the heat has reached all sides. If the veggies are pressed against each other, that means you need longer time to cook.