Meat on a stick. You can’t beat it with…um…a stick. I’m dubbing this summer the unofficial Season of Skewers.
The great things about grilling kebobs, kebabs, or skewers (take your pick) are 1.) they take no time to cook, and 2.) they take so well to marinades.
In a Greek kind of mood? Whisk some lemon juice, oil, garlic, and oregano, and douse your favorite food. Jones-ing for little sumthin’-sumthin’ Asian style? I feel you. Whip up some peanut sauce, massage it into chicken chunks, and you have dinner.
Even veggies get kicked up when paired with halloumi cheese and slathered in a kickass harissa glaze.
So dig out your metal, wood, or cast-iron skewers from the drawer, clean that grill, and serve up food the way summer demands: on a stick.
Eggplant Kebabs
These eggplant kebabs are marinated and grilled, tucked into a pita, and smothered with a tangy garlic sauce and assorted veggies. It just happens to be vegan although if you don’t mention it, folks, the meat-eaters among you may forget.
Grilled Scallop Kabobs
These easy grilled sea scallop kabobs are briefly marinated in oil, garlic, and sumac, then grilled and served with a smoky scallion dipping sauce. An easy summer entree.
Sheet Pan Beef Skewers
These sheet pan beef skewers are a quick and easy meal from Melissa Clark. Beef sirloin is marinated in oil, garlic, and fragrant spices, skewered and quickly broiled, and served with a cilantro and mint yogurt sauce.
Grilled Vegetable Skewers
These grilled vegetable skewers with harissa-marinated halloumi are made with pieces of grilled pepper, mushroom, asparagus, and onion interspersed with chunks of grill-friendly Greek cheese tossed in a spicy paste. Here’s how to make them.
Skewer FAQs
If you’re using metal skewers, then yes, give them a good cleaning after each use, and they’re safe to use again and again. Wooden or bamboo skewers are single-use only and should tossed after using.
Yep. Wooden skewers should be soaked for at least 30 minutes before use. This prevents the wood from burning while the food is cooking.
Don’t pack the pieces of food too tightly on the skewer. Leaving a little space between each piece of meat will allow it to cook evenly.
Turn your skewers several times during cooking to encourage even browning. A pair of tongs is the best tool for this. Don’t want to barbecue your fingers.
These recipes offer plenty of options for an easy skewered meal, and feel free to use them as a guide and get as creative as you like. Choose your favorite marinade, like this easy Greek marinade, a quick-cooking protein, and an assortment of veggies, and load up your skewers. What’s your favorite combo?
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Make the turkey kebabs
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At least 3 hours before you want to grill, pat the turkey dry. In a large bowl, combine the turkey, onion, vinegar or verjuice, and 1 teaspoon sumac and stir to fully coat the turkey.
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Cover and refrigerate for at least 2 hours and up to 5 hours.
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Slide the turkey pieces onto skewers, leaving ample space between each piece. Discard the marinade. Lightly brush with oil and sprinkle with a little salt.
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Grill the skewers, turning frequently, until the turkey is lightly browned and cooked through, about 15 minutes. Partway through cooking, sprinkle with 2 teaspoons sumac and another generous sprinkle of salt.
Make the cucumber salad
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While the turkey is cooking, place the cucumbers in a serving bowl.
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Sprinkle with the mint, sumac, and salt and toss to combine. Taste and adjust the seasoning, if needed.
To serve
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When the turkey is done, pile the skewers on a platter. Serve with the cucumber salad along with and rice and herbs, if desired.
Serving: 1 servingCalories: 346 kcalCarbohydrates: 8 gProtein: 50 gFat: 13 gSaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 0.1 gCholesterol: 122 mgSodium: 569 mgFiber: 2 gSugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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