Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
The marinade—a sweet, spicy, tangy mixture of chiles, garlic, Sprite, vinegar, and dried mushrooms—is so full of flavor, we don't want even one drop of it to go to waste. That's why we simmer the leftovers (in a pot on the grill!), then use it to baste the skewers as they cook. You can thank Tom Cunanan of Bad Saint in D.C. for this recipe.