Get the Recipe: Grilled Scallop Kabobs with Harissa-Herb Sauce
As surely as spring turns to summer, stoves turn to grills. Editorial Director Kara Chiles prepares for things to get hot — in more ways than one.
The transition from winter to summer is fairly clear-cut: One moment you’re in a coat and the heater is warming your car. The next, Easter-egg colors burst from the trees outside your window and the A/C is fogging your windshield. The slide from spring’s lushness to summer’s heat is subtler. Sunny beautiful days become… good grief, when did it get so hot out???
It may feel too soon for those in northern climates to be thinking about eating outside but by the end of the month, I would almost-guarantee that you’ll find yourself mooning over outdoor dining sets and eyeballing grills — lined up like shiny soldiers in uniform — and swooning about where they fit into your patio feng shui.
If you’ve already achieved outdoor nirvana, you may already own the hardware. If you’re still sizing up your appetite for fire, we’ve come up with some delicious ideas for both the fire tamers among you and those who prefer their summers more… chill.
I came to grilling later in life. My parents provided the requisite burgers and dogs, growing up. It wasn’t until later that I realized a grill was as versatile a cooking tool as… well, the cook. Veggies? Ooh! Check. Seafood? Duh, check. Croque monsieurs? Umm, check.
One of the methods we embrace here in-house is a kabob method of cooking on the grill using wooden skewers.
Cubes of chicken with peppers and onions? On a stick.
Get the Recipe: Honey Mustard Chicken and Veggie Kabobs
Fish with tomatoes and squash? On a stick.
Get the Recipe: Chile-Orange Swordfish Kabobs
Firm white cheese with bell pepper and mushrooms? On a stick.
Get the Recipe: Marinated Halloumi Cheese Kabobs with Herbs
Find more inspiration in our favorite kabobs recipe collection.
Time-saving tip: Our made in-house kabobs in the meat and seafood departments make mealtime even easier.
Our grilling guide will get you going with the freshest cuts of meats and seafood — or veggies — and keep your fire going for the rest of the summer.