I used a recipe from Steve Raichlen's How To Grill book.  Marinated in lemongrass, garlic, chiles and cilantro.  Served with a peanut sauce for dipping.  The foil under the wood skewers kept the wood from catching on fire.  Fantastic stuff but they cool off almost as quickly as they cook.  Put them in a gas grill on low to keep them warm.  See, there is still a use for those gas grills.