Juicy Kabobs For Your Next Cookout

Sure, burgers and hot dogs will always have a place at the summer cookout—but why not shake things up a little this season? Kabobs are an easy way to bring big flavor to the grill, with colorful ingredients, simple prep and plenty of crowd-pleasing appeal.

Whether you’re planning a backyard gathering, a casual family dinner or a special Father’s Day meal, these grilled chicken and Mediterranean lamb kabobs are a delicious alternative to the usual barbecue fare. Fire up the grill, grab your skewers and get ready to serve something a little different—and a lot delicious.

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.

Pro tip: Want to “experiment” with the marinade? “Replace the mayonnaise with Greek yogurt, or use a combination,” suggest Wendy Bright-Fallon and Debbie Peterson, national board-certified health and wellness coaches at Nourish Coaches in Red Bank. “Using Greek yogurt ensures tender, juicy meat. Mayonnaise creates moisture and crust. Mix equal parts of both. Hit the local farmstand and pair this dish with the fresh burst of summer tomatoes.”

Mediterranean Grilled Lamb Chops

Yields 6 servings

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

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).

Pro tip: “Pair the dish with a cooling salad, such as a cucumber and feta tossed with summer lettuce, to balance the rich flavors of the lamb,” say Bright-Fallon and Peterson.

What are you grilling this season? Share photos of your summer spread with us on Instagram @monmouthmagazine.