Come summertime, meals have a habit of moving outdoors. Bar-B-Qs or picnics, though, don’t have to revolve around hamburgers and hot dogs. Skewers, after all, were practically invented for summertime fun. Easy to prepare and fun for guests, they’re a simple way to combine flavors and re-invent old classics. Here are a few light summer skewer recipes I’ve stumbled upon that I love.
The Greek Salad Skewer
There are very few salads as tasty and light as a Greek salad. This deconstructed version of the Hellenic treat can serve as both a great appetizer and a side dish.
- One English cucumber
- 1/4 lb. of feta cheese
- 8 pitted Kalamata olives
- 8 grape or cherry tomatoes
- 2 Tbs. extra-virgin olive oil
- Kosher salt and black pepper
Cut the olives and tomatoes in half, and the feta cheese and cucumbers into 16 small cubes and slices. Thread all the ingredients on skewers, season and enjoy.
Really want to impress your guests? How about something refreshing and tasty? Something that perfectly mixes savory and sweet flavors and is just as easy on the eyes? Say hello to the raspberry, mint and mozza skewer.
- 1 pint of fresh raspberries
- 1 small container of mozzarella balls (aka bocconcini)
- 1 cup of fresh mint
Alternate mozzarella, raspberries and mint on each skewer. Chill and serve.
The combination of fruit and meat is an easy way to whip up exotic and delicious flavor combinations. This chicken mango skewer is a prime example.
- 4 boneless, skinless chicken breast halves
- 3 mangoes
- 6 Tbs. olive oil
- 1/4 cup fresh lime juice
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 1 Tbs. sugar
- 1/2 tsp. salt
Mix olive oil, lime juice and spices in a bowl. Slice chicken and mangoes into cubes, and mix in with your marinade. Alternate chicken and mangoes on skewers and grill 6-10 minutes on each side.
Worried about your waistline but still craving some red meat? Steak and pineapple skewers are a healthy and easy way to satisfy your carnivorous cravings.
- 2 10-12 oz ribeye steaks
- 1 pineapple
- 1/3 cup low sodium soy sauce
- 1/3 cup extra virgin olive oil
- 1 grated garlic clove
- Fresh ground pepper
- Fresh basil
Mix soy sauce and olive oil with basil and pepper. Cut steak and pineapple into cubes. Mix into marinade, thread onto skewers and grill 10-15 minutes on each side.
- 1/2 medium sized cantaloupe
- 1 1/2 containers of strawberries
- 3 kiwis
- 1 container of seedless grapes
- 2 large bananas
- 3 large figs
- 1 container low fat vanilla yogurt
Cube and slice fruit, thread onto skewer. Pour yogurt into small bowls and serve.
General Skewering Notes
- If you’re entertaining a large group, you don’t have to worry about packing the grill with a multitude of skewers. Williams Sonoma now offers flexible grilling skewers. These nonreactive stainless steel skewers bend easily and give you more options when grilling and marinating. So don’t get bent out of shape.
- Also, if you’re struggling with bamboo skewers that burn on the grill, the folks at Taste.com.au have a simple solution, and they even offer a few intriguing, aromatic alternatives, just in case you’re thinking of chucking those old bamboo spears.