Summer Grillin': Easy Recipes for Dinner on a Stick

By Elizabeth Sniegocki for Edible Sarasota
Photography by Kathryn Brass-Piper

Summertime is in full swing—the sun is blazing, the cicadas are buzzing, and the scents of sea salt and freshly cut grass linger in the still air. It’s the quintessential season for lounging under a fan, sipping an icy drink, and firing up the grill for a quick-to-cook, easy-to-eat meal! What better dish than grilled kebabs to complement this easy living? Showcasing tender chunks of flame-kissed meats (or seafood, tofu, even cheese) interspersed with juicy, charred summer produce, kebabs offer a meal on a stick, ready to be enjoyed one succulent bite at a time.

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No matter how you spear them (kebabs are said to have originated with soldiers grilling meat on their swords over an open fire!), kebabs’ flavor possibilities are as varied as the summer evenings are long.

The recipes here feature the fresh tastes of the Mediterranean, where the tradition of enjoying skewered, grilled meat dates back to ancient times.

Greek Chicken Kebabs with Tzatziki Sauce

Ingredients
¼ cup extra virgin olive oil, plus more for grill
juice of 2 fresh lemons
4 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons ground cumin
sea salt and freshly ground pepper
6 boneless, skinless chicken thighs, cut into 1½-inch chunks
1 large red onion, cut into 1½-inch wedges
2 bell peppers (red and yellow), cut into 1½-inch wedges
24 pitted kalamata olives, for serving
fresh parsley, for serving
6 (12-inch) bamboo skewers, soaked in water for 30 minutes

Preparation
Combine olive oil, lemon juice, garlic, oregano, thyme, and cumin in a large bowl. Season with salt and pepper. Add chicken pieces and toss well to coat chicken. Cover and transfer to refrigerator for at least 1 hour, up to 4 hours.

Heat grill to medium-high. Thread chicken, onion, and peppers onto skewers, distributing ingredients evenly.

Brush grill lightly with oil. Grill kebabs for about 10 minutes, turning once, until chicken and veggies are cooked through and nicely charred. Transfer to serving platter and top with olives and parsley. Serve with tzatziki sauce.

Quick Tzatziki Sauce:
Combine 1 cup Greek whole milk yogurt, 1 English cucumber (seeded, finely grated, and drained), 2 cloves minced garlic, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 2 tablespoons chopped fresh dill in a medium bowl. Season with salt and pepper. Cover and chill.

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Grilled Feta & Veggie Kebabs

Ingredients
1 pint cherry tomatoes
2 medium zucchini, cut into ½-inch-thick rounds
1 lemon, zested, halved lengthwise, and sliced
1 head radicchio, cut into ½-inch-thick wedges
1 (8-ounce) package imported feta cheese, cut into 1½-inch chunks
1 tablespoon extra virgin olive oil, plus more for grill
1 tablespoon chopped fresh rosemary
6 (12-inch) bamboo skewers, soaked in water for 30 minutes

Preparation
Heat grill to high. Thread tomatoes, zucchini, lemon slices, and radicchio onto skewers, distributing ingredients evenly. Place kebabs and feta chunks on a platter, drizzle with oil, and sprinkle with lemon zest and rosemary. Brush grill lightly with oil. Grill kebabs and feta chunks, turning once, until browned, about 4 minutes.

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Grilled Peach & Angel Food Cake Skewers with Honeyed Mascarpone

Ingredients
4 ounces mascarpone cheese
1 lemon, zested
1 tablespoon plus ¼ cup orange blossom
honey
1 (3-inch) sprig fresh rosemary
6 firm, ripe peaches, pitted and thickly sliced
½ store-bought angel food cake, cut into 1½-inch cubes
6 (12-inch) bamboo skewers

Preparation
In a medium bowl, whip mascarpone cheese, lemon zest, and 1 tablespoon honey together with electric mixer until fluffy. Cover and chill. In a small saucepan over medium heat, bring ¼ cup honey and rosemary sprig to a simmer. Lower heat and simmer for 2 minutes. Set rosemary-honey aside.
Thread skewers with alternating peach slices and angel food cake cubes. Heat grill to low. Grill skewers, turning often, until cake is lightly charred and peaches are soft. Transfer to serving platter and drizzle with rosemary-honey. Serve warm with a dollop of honeyed mascarpone cheese.

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