Gearing up for grilling season

Assorted vegetables for grilling, such as red bell pepper, red onion, zucchini or summer squash, and/or mushrooms

1. Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about four inches from the heat source. Whisk together all the ingredients except the fish and vegetables. Cut the salmon into 1 1/2- to 2-inch cubes or large rectangles. Skewer the fish, then spoon the marinade over it. Cut up the vegetables and skewer them if desired; marinate with the fish. (Refrigerate, if you like, for up to 2 hours.)

2. Grill the salmon for about 8 to 10 minutes; its center should remain slightly rare. Grill the vegetables for about the same amount of time, or until tender. Serve together.

1. Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about four inches from the heat source. Combine all ingredients except chicken in a small saucepan and cook over medium-low heat (or you can use a microwave), stirring, for about 10 minutes. Taste and adjust seasoning as necessary. Store, refrigerated, for up to a week.

2. Thread the chicken onto skewers without crowding. Grill or broil until browned all over and cooked through, a total of about 10 minutes. Start basting with the barbecue sauce during the last 3 or 4 minutes of cooking.

1. Mix together all ingredients except the beef; then combine with the beef in a bowl. Let sit for a while or overnight, refrigerated. When you’re ready to cook, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be as close to the heat source as possible.

2. Thread the meat onto skewers without crowding. Grill or broil until browned all over, a total of 5 to 8 minutes. While the meat is cooking, bring the marinade to a boil and reduce it slightly. Serve the skewers hot, using the marinade as a dipping sauce.

1. Combine the first three ingredients in a saucepan over medium heat. Bring to a boil and simmer for three minutes. Remove from the heat and let sit while you prepare the fruit. Cut the bananas into 2-inch-long chunks (don’t peel them) and make a shallow vertical slit in the skin to facilitate peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. Cut the carambola, if you’re using it, into 1/2- inch-thick slices; or pit the peaches and cut them into chunks.

2. When you’re ready to cook, start a gas or charcoal fire; the fire should be quite hot, and the rack positioned 4 to 6 inches from the heat source. Skewer the fruit. Strain the syrup and brush the fruit lightly with it. Grill the fruit until the pineapple is nicely browned, two to four minutes per side. As it is grilling, brush occasionally with the syrup. When the fruit is done, brush once more with syrup; serve hot or warm.