What would summer be without barbecue? The smoky flavour, the little charred bits and perfect grill marks are all a summertime ritual. Instead of reaching for the mainstay burgers, think outside the hamburger bun and enjoy summer on a stick.
There’s something to be said about food on sticks. From hors d’oeuvres to humble everyday grub, it’s best when skewered and cooked on the grill. But the holy grail of stick cuisine will always be kebabs.
Kebabs are perfect for casual evenings, busy weeknights or family-style cookouts on the weekends. They’re quick to prep and cook, fun to eat and the flavour combinations are seemingly endless. But don’t get stuck in a rut. There’s more fun to be had with kebabs than dry chicken breast held hostage by chunks of onion and pineapple.
The key to a killer kebab is the right kind of protein. Reach for well-marbled, inexpensive cuts of meat. Fat equals flavour and it will keep your kebabs tender and juicy, unlike leaner options. Chicken breast tends to dry out quickly, so opt for boneless, skinless thighs instead. Short ribs and flank steak are cost effective and pack major flavour when marinated. Due to their firmer characteristics, shrimp and salmon are your best seafood options for grilling.
Vegetables benefit from being skewered and grilled, too. While we’ve all tried bell peppers, mushrooms and zucchini on the grill, there are other options such as peaches or cherry tomatoes.
Corn, for example, tends to get overlooked in stick cuisine. Once shucked, cut your corn into two-inch pieces and thread onto skewers. Grill, turning every two minutes or so, or until all sides have some char to them. Remove from the grill and dress them up Mexican style, with a creamy sauce of mayonnaise, garlic, chili powder and crumbled feta cheese.
Get creative with flavours. What’s really going to set your kebabs apart from the usual barbecue fare are seasonings and marinades. Try something new such as Korean Bulgogi. Cut flank steak into strips against the grain and marinate with ginger, garlic, soy, and some chili flakes. Thread them onto skewers like an accordion and grill.
Like a little spice in your life? Bring the taste of the Deep South to your northern backyard barbecue by marinating shrimp with olive oil, onion powder, garlic powder, thyme, oregano, paprika, salt and cayenne pepper for a Cajun kabob. The spicy Cajun glaze whips together in minutes, and after a short soak, the shrimp are skewered and cook in about six minutes making these kebabs the perfect bright and fresh summer meal.
As a break from the spice or soaring summer temperatures, tackle heat with crisp and cool fruit to end your meal. Skewer grapes, melons, strawberries and pineapple to create a sweet and fun fruit kabob.
Again, kabobs are quick to make and fun to it. This ensures you’ll really be able to stick to all the fun activities that summer brings.
Nicole Harling is a cookbook addict, cooking school instructor, travel junkie and lover of all things sweet. Discover her food journey on Culinary Cool.