Expand Your Barbecue Menu

Raise your hand if you’re firing up the grill this weekend. (You can’t see us, but we’re raising ours!) Memorial Day marks the unofficial start of the summertime, and we all greet it with backyard gatherings, good friends, great sales and classic seasonal eats. If you’ve been craving a grill-charred burger or hotdog since March started, you’re sure to be satisfied.

But why stick to just the classics? There’s a world of foods you can throw on the barbecue, all of them satisfying and sure to have your guests lining up for more. Check out these two kabob options, to be featured in the upcoming June issue of BERGEN, both easy, delicious and the perfect addition to any MDW spread:

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

Looking for a slightly healthier twist? “Lighten up these grilled chicken kabobs by using lean, skinless chicken breasts and swapping the mayo for plain Greek yogurt, which keeps the marinade creamy while significantly reducing the saturated fat,” says Megan Triolo, clinical dietitian and owner of MLT360 Nutrition in Saddle Brook. “The yogurt also adds a protein boost and subtle tang that pairs perfectly with fresh herbs and lemon—delivering flavorful kabobs with a lighter, heart-healthy twist.”

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 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 11/2-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

This is a dish you can experiment with, says Ali Senatore, a registered dietitian nutritionist and owner of Reimagined Nutrition in Edgewater.

“For even more depth of flavor, explore your local Middle Eastern market to find endless aisles of herbs and spices. Try blends like ras el hanout (which is often salt free) or shawarma seasoning to elevate the flavor of the meat. These spices are also rich in antioxidants that may support digestion and reduce inflammation, all while adding bold flavor without extra sodium or fat.”

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).

Have a MDW spread worth showing off? Make sure you tag us on Instagram @bergenmagnj in all your best moments!