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–+ servings

Keep It Simple with Kebabs

Dinner doesn’t get much simpler than threading chunks of raw food onto sticks and grilling them. Kebabs are the summertime solution to cooking, when all you want to do is linger outdoors, enjoy time with friends and family and avoid lengthy preparation and cleanup. Plus, grilling food on a stick is a method that hails from allover the globe, making for endless flavor variations. Here are three combos to try at your next summer cookout, plus an irresistible sauce for dipping and drizzling.
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Course Main Course
Servings 4 people

Ingredients
  

Peachy Pork

  • 1 tsp Dried thyme
  • 3 tbsp Balsamic vinegar
  • 1/4 cup Extra virgin olive oil
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 Small red onion, cut into 1/2-inch-thick-wedges
  • 2 lbs Smoked pork sausage, cut into 1-inch rounds
  • 3 Fresh peaches, peeled and cut into 1-inch-thick slices

Herbal Chicken

  • 1/2 Small yellow onion, finely chopped
  • 3 Garlic cloves, minced
  • 1/2 tsp Crushed red pepper flakes
  • 1 tsp Minced rosemary
  • 1 tsp Dried oregano, crumbled
  • 1/4 cup Fresh lemon juice
  • 1/4 cup Extra virgin olive oil
  • 2 lbs Boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 16 Cherry tomatoes
  • 8 Sturdy 12-inch rosemary sprigs, with leaves from the bottom half removed

Meatless Mediterranean

  • 1/4 cup Tahini, well stirred
  • 3 tbsp Extra virgin olive oil
  • Fresh orange juice from 1 orange (about 5 tablespoons)
  • 1 tbsp Pomegranate molasses
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 Medium red bell pepper, cut into 1-inch pieces
  • 1 Large Japanese eggplant, cut into 1-inch rounds
  • 1 lbs Halloumi cheese, cut into 1-inch cubes

Chimichurri

  • 1/2 Bunch parsley, stems removed
  • 1 Small bunch cilantro
  • 1 Small bunch oregano, stems removed
  • 1 Shallot, peeled
  • 1/3 cup Red wine vinegar
  • 1/2 cup Olive oil
  • 2 tsp Ground Cumin
  • 1 Small jalapeño, deseeded to reduce heat, if desired
  • Salt and pepper to taste

Instructions
 

Peachy Pork

  • In a medium bowl, whisk together the thyme, vinegar, olive oil, salt and pepper.
  • Combine onion wedges, sausage rounds and peach slices in a bowl and gently mix to coat evenly. Thread pieces evenly onto skewers.
  • Alternatively, thread onion, sausage and peach slices evenly onto the skewers and place them on a large baking sheet. Brush evenly with the marinade.
  • Preheat the grill to medium-high (about 425°F). Place skewers on lightly oiled grates and grill, covered, turning occasionally until tender and lightly charred, about 10 minutes.

Herbal Chicken

  • In a medium bowl, whisk together the onion, garlic, red pepper flakes,minced rosemary, oregano, lemon juice and olive oil. Remove ¼ cup ofthis marinade and set aside. Season the chicken with salt and pepper andadd it to the bowl. Mix well, cover and marinate for 30 minutes.
  • Preheat the grill to medium-high (about 425°F). Remove the chicken from the marinade (discard) and thread the pieces onto the rosemary skewers, adding a cherry tomato between every few pieces of chicken (to total about two tomatoes per skewer). Place skewers on lightly oiled grates and grill, covered, turning occasionally and basting with the reserved marinade, until golden and cooked through, about 15 minutes.

Meatless Mediterranean

  • In a medium bowl, whisk together the tahini, oil, orange juice, pomegranate molasses, salt and black pepper until emulsified and smooth. Makes about ½ cup. Store in the refrigerator until ready to use(can be made a few days ahead).
  • Add bell pepper, eggplant and Halloumi to the bowl and mix to coat evenly. Let stand at room temperature for at least 30 minutes or up to 1 hour.
  • Preheat the grill to medium-high (about 425°F). Place skewers on lightly oiled grates and grill, covered, turning occasionally until tender and lightly charred, about 10 minutes.

Chimichurri

  • Combine all ingredients in a blender or food processor and pulse until the desired texture is reached. Note: Using the blender will give you a smoother sauce, while a food processor will result in a more textured consistency.
  • Serve with your kebabs!

Notes

NOTE: Soak wooden skewers in water for 20 minutes before threading ingredients to prevent flare-ups while cooking. Alternatively, use metal skewers.
Keyword Chicken, Chimichurri, Eggplant, Halloumi, Kebab, Meatless, Mediterranean, Peaches, Pork, Skewer
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