Legend traces the kabob to fast-riding men of the Arabian Desert who couldn't take time to roast meat. Instead, they cut it into chunks, slid it onto their swords and cooked it over a roaring fire.

After World War II, wealthy Chicagoans got a dramatic introduction to kabobs at a posh restaurant in a famous hotel. A brawny server in Middle Eastern costume strode to the table brandishing a sword thick with meat chunks. With a flourish, the meat (already-broiled) was set on fire. Then, to the applause of diners, the still-sputtering meat slid off the sword onto a platter of rice pilaf.

Today, it's a lot simpler to prepare kabobs. Select a set of metal skewers long enough to prop across your grill above the coals. Make sure the metal shaft is flat, not round round skewers cause the food to flip around as you turn them. (Also, be sure to keep these sharp, pointed props out of the reach of children.)

The Old World accompaniment for kabobs is a mound of rice pilaf, but in modern times, a summertime meal could include a light and easy salad like a refreshing mix of salad greens, mandarin oranges and fresh strawberries tossed in raspberry vinaigrette dressing.

Grilled Teriyaki Pork Kabobs

1 Hormel Teriyaki Flavored Pork Tenderloin, cut into 1-inch cubes

1/2 pint cherry or grape tomatoes

1 medium zucchini or yellow summer squash, sliced into 1-inch pieces

Extra-virgin olive oil

On large metal skewers, alternately thread pork, zucchini and tomatoes. Lightly brush with olive oil and grill over medium-high coals until pork reaches an internal temperature of 160 degrees F (about 12 minutes). Turn once. Remove from heat and serve.

Makes 4 servings.