As August settles in and Labor Day gatherings draw near, backyard entertaining takes center stage. While burgers and hot dogs will always have their place on the grill, the season also offers the perfect opportunity to elevate the menu with fresh flavors that feel just as effortless as they are impressive.
Whether you’re hosting friends on the patio or enjoying a relaxed evening outdoors with family, these grilled kabob recipes bring a welcome twist to the classic barbecue. Simple to prepare yet elegant enough for any outdoor table, they’re a delicious way to make the most of our final weeks of summer.
Grilled Chicken Kabobs
Yields 4 servings
Ingredients
- 3 lbs. chicken breast or thighs
- ¼ cup fresh parsley, finely chopped
- 1/3 cup fresh cilantro, finely chopped
- 1/3 cup mayonnaise
- 1/3 cup olive oil
- 3 Tbs. lemon juice
- 3 garlic cloves, minced
- 2 tsp. salt
- ½ tsp. ground pepper
Directions
Cut the chicken breasts into 1-inch-thick pieces and add to a large bowl. Add the marinade and stir together. Cover and refrigerate for at least 30 minutes or up to overnight.
Combine parsley, cilantro, mayo, oil, lemon juice, minced garlic and seasoning in a small bowl.
Meanwhile, soak the skewers in water.
Once the chicken is marinated, thread the chicken onto the wooden skewers (soak the skewers in water for at least one hour to prevent burning). Grill over medium-high heat, turning until all sides are golden brown and the chicken is cooked through.
Mediterranean Grilled Lamb Kabobs
Yields 6 servings
Ingredients
For The Marinade
- 3 Tbs. fresh flat leaf parsley
- 2 Tbs. fresh marjoram
- 2 Tbs. extra-virgin olive oil
- 2 tsp. lemon juice
- 2 cloves garlic, roughly chopped
- 1 tsp. fine sea salt
- ½ tsp. black pepper, freshly ground
For The Skewers
- 2 lbs. top round lamb, cut into 1½-inch cubes
- fine sea salt and black pepper, freshly ground
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch chunks
- lemon wedges, for garnish
Directions
Combine the marinade ingredients in a food processor or blender and pulse until smooth.
Pat the lamb cubes dry and sprinkle generously with salt and pepper. Put the lamb and marinade in a glass dish or resealable plastic bag. Toss to evenly coat the meat and refrigerate for at least 2 hours or up to 24 hours.
Preheat a grill or grill pan to medium-high.
Place a cube of lamb on a skewer, followed by the peppers and onions. Repeat until the skewers are filled.
Oil the hot grill pan, then place the skewers on the grill. Cook the lamb to the desired doneness, turning the skewers every 1 to 2 minutes (7 to 8 minutes total for medium doneness).
For more entertaining ideas, be sure to read The Guide in the latest issue of NJ HOME.