How to grill different ingredients

First and foremost, it is very important that the grill is perfectly clean and free of grease or food residue.

Have the tools you will use ready: tongs, spatula, cloths, carving fork, brush, etc., as well as seasonings like salt and pepper.

Lightly oil your grill with a brush.

Grill half an onion or half a lemon; rub it over the entire surface, this will create a sort of non-stick coating.

Season your meats and start placing them on the grill. If you wish, marinate them beforehand. Learn how to marinate meat here.

The first ingredients you should cook are those that take the longest to cook: pork, chicken, beef, or chorizo. Make sure the meat is over the part of the grill that has the most fat. This way, it will seal better and cook properly.

When you see that the meat starts to look juicy -or blood comes out on the side that is not on the grill- it's time to flip it. It is important not to turn it more than once so that the grill marks are even.

Add the ingredients that take less time to cook, such as fish and seafood, and make sure they are cooked through.

To accompany the protein, vegetables must not be missing; cooking times may vary depending on the type of vegetable, but you can start by placing onions or spring onions, peppers, corn, nopales, or potatoes directly on the grill (previously seasoned and oiled). The ideal temperature for grilling vegetables is medium-high; you can check this by placing your hand over the heat of the grill (about 5 cm away), and if you can hold it for 5 seconds, then it is ideal.

Combine your ingredients to make skewers: cut a piece of onion, pepper, bacon, and your preferred meat; grill them until browned. If you are going to use wooden sticks, I recommend soaking them in water before skewering the ingredients, so they won't burn easily during the process.

Serve your skewers and, if desired, drizzle them with a little lemon juice, Worcestershire sauce, seasoning sauce, and soy sauce.