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• about twenty-eight 10-inch bamboo skewers

• 3/4 pound ground chuck
• 3/4 pound ground pork
• 1 1/4 cups fine fresh bread crumbs
• 1 large egg
• 1/2 cup finely chopped onion
• 1/2 teaspoon ground allspice
• 1 teaspoon salt, or to taste
• freshly ground black pepper to taste

• 1/3 cup Dijon mustard
• 1/3 cup packed brown sugar
• 3 tablespoons cider vinegar
• 3 tablespoons vegetable oil
• 2 tablespoons finely chopped fresh parsley leaves

• 2 medium yellow squash
• 1 onion
• 2 yellow bell peppers
• 1 pint vine-ripened yellow cherry tomatoes

• Accompaniment: Pickled Cucumbers

preparation

In a large dish soak bamboo skewers in warm water to cover 30 minutes.

Make meatballs:
In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.

Make sauce:
In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.

Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.

Assemble kebabs:
Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.

Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.) Discard any remaining sauce.

Serve kebabs with pickled cucumbers.