Grillin’ Up the Good Stuff

Summer has officially arrived, and what better way to celebrate (er, forget the oppressive heat) than by firing up the grill instead of your kitchen? With such a versatile tool at your disposal, it’s hard to go wrong, and grilling offers an amazing potential for both flavor and healthful eating. With that in mind, I thought I’d share one of my favorite grill-friendly recipes: kebabs.

Recipe

The great thing about kebabs is that if you can manage to get through the prep work, the end result is a fantastic little dish that will satisfy most any crowd. The recipe listed below is also easily adapted for a vegetarian or vegan palate.

Ingredients:

1 lb lean beef, trimmed of all visible fat or

1 lb. of chicken, trimmed of all visible fat

2 bell peppers, cut into large squares

1 large red onion, cut into large squares

1-2 zucchini, cut into rounds

1-2 yellow squash, cut into rounds

1-2 cups of cubed fresh pineapple, if using chicken

2 tablespoons olive oil, more as needed for the grill

20 wooden kebab skewers (more as needed)

Directions:

1. Soak wooden skewers in water for four hours (or overnight) prior to use. This will keep the skewers from burning once they’re laid on the grill.

2. While the skewers are soaking, marinate the meat in a sauce or rub of your choosing. When cooking beef, I like to rub the meat down with a mesquite style mix of spices. For the chicken, though, I often prefer teriyaki sauce because it pairs well with the pineapple chunks. Let the meat marinate for at least four hours or overnight.

3. Meanwhile, chops the vegetables into large squares or rounds. When the vegetables are finished, cover them and pop them in the fridge until you’re ready to make your kebabs.

4. Once the skewers and meat are ready, begin threading the meat and vegetables, alternating the meat with the vegetables.

5. Once the grill is piping hot, brush the kebabs with the olive oil and lay them on the grill so that they lay cross length over the grill wires. This will prevent any meat or vegetables from falling through.

6. When a gentle squeeze of the meat yields clear juices, the kebabs are ready. Carefully slide them from the skewer or gnaw on them like a Neanderthal–the choice is yours!

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