If you want to make the scallions but not the rest of the menu (Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce), see recipe for creamed grilled corn for instructions on preparing a charcoal grill.
Ingredients
12 large scallions (10 ounces total), trimmed, leaving most of greens attached
1/2 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 lemon
Special equipment: 2 (8-inch) wooden skewers, soaked in water for 30 minutes
Directions
Toss scallions with oil, salt, and pepper in a large bowl. Line up scallions side by side on a work surface and thread skewers, 1 at a time, crosswise through all scallions to form a solid rectangle. (Skewers should be inserted about 2 inches from each end.) Grill on lightly oiled grill rack, uncovered, turning over once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
