Are you cringing at the thought of summer ending? Of missed opportunities to spend time outside grilling? We spend ample time in our backyard hosting friends or just sipping prosecco when the weather warms up.  On most summer days, I love to toss a few things on the grill for a quick and easy lunch or dinner.  One of my favorite meals to make for any night of the week is a chicken or steak kebab aka skewers.

These kebabs don’t take too much effort to make. I just toss my favorite spices of the moment on the meat, marinate for a few minutes if I’m under the gun or leave them in the fridge for a few hours to get the flavors to meld with the meat.  I also use the same technique using meatier fish like tuna, monkfish, cod or tofu, especially when I have vegetarians coming over.

We still make this in the fall by using our stove top cast iron grill plate, one of the best kitchen purchases.  Ours is from Lodge but you can find different brands on Amazon. To use the grill pan, simply preheat the oven to 400 degrees Fahrenheit and place the oiled grill pan inside oven to heat up. Wear silicone gloves to remove the grill pan from stove and place on your stove top range.  Place skewers on the grill pan and follow directions below.

[one_third]

FAJITA KEBAB INGREDIENTS

  • 1 pound boneless, skinless chicken breasts or steak
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, sour cream (or plain yogurt), optional for serving
    [/one_third]

[two_third_last]

GHANAIAN KEBAB INGREDIENTS

  • 1 pound boneless, skinless chicken breasts or steak
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 3 tablespoons Suya Powder (Ghanaian/Nigerian spice rub)
  • 1 clove garlic, chopped
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • sour cream (or plain yogurt), optional for serving

[/two_third_last]

DIRECTIONS

  1. Cut the chicken into bite-sized pieces. Place in a zip-top bag.
  2. In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt.
  3. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
  4. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken/steak pieces, alternating the meat with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 10 to 15 minutes, turning the chicken once or twice throughout so that it cooks evenly. For steak grill 5 minutes on each side.
  5. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired. You can also wrap these in tortilla or flatbread with some additional veggies