There’s an anticipation and excitement about kabobs. Guests always appreciate the extra work that goes into them, so they’re fun to make and serve.
I think they like the presentation factor—arriving in nice individual packages—and the layering of flavors created by the assorted marinades and the grilling. (The Japanese have their own traditional style of kabobs—yakitori—that has spawned entire restaurants.) Plus, anytime the grill gets fired up, it’s a chance to socialize outdoors.
The most important thing to remember with kabobs is to group ingredients that have similar cooking times (for example, onions take longer than mushrooms). These recipes (except, of course, the strawberry kabob) are complete meals and lend themselves to light lunches in particular. I could eat the flavorful and healthy chicken and lemongrass dish every day; the lamb kabobs with yogurt dressing have an ethnic twist to their flavor. You can’t go wrong with the traditional flavors of the barbecued bacon and scallops, and the strawberry kabob is a unique twist on dessert that will leave your guests talking.
Barbecued Sea Scallops and Bacon Kabobs with Arugula Salad
Chicken on Lemongrass Skewers with Cucumber Salad
Marinated Lamb Kabobs with Greek Salad and Grilled Pita Bread
Warm Vanilla Balsamic Strawberry Kabobs
Andrew Evans is the chef and owner of The Inn at Easton.
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