Grilled Summer Kebab Dinner: Simple Skewer Method

The Marinade Ratio

Here's the specific ratio I use: 3 parts oil to 1 part acid. For this recipe, that's 1/4 cup olive oil and 3 tablespoons lemon juice. Add one clove of garlic per half pound of meat, about 1/2 teaspoon dried oregano per pound, and salt and pepper to taste. That's it. You don't need a long list of ingredients. The balance of fat and acid does the work.

Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the fridge. Any longer and the acid can start to break down the meat too much, making it mealy. Toss the vegetables in the remaining marinade just before you thread the skewers.

Assembling the Skewers

If you're using wooden skewers, soak them in water for at least 30 minutes. This keeps them from catching fire on the grill. Metal skewers work great too and conduct heat, which helps cook the inside of the pieces. Thread the chicken and vegetables in an alternating pattern, but don't pack them tight. Leave about a 1/4-inch gap between each piece. This allows the heat to reach all sides and creates those nice char marks.

One more tip: if you're making a big batch, keep the ingredients on separate skewers by type. Chicken skewers, vegetable skewers, mushroom skewers. That way you can pull each off the grill at its perfect doneness. For a mixed kebab, just be mindful of cooking times.

Grilling Technique for Even Cooking

Preheat your grill to medium-high heat, around 400-450°F. Clean the grates thoroughly with a wire brush, then oil them. I use a folded paper towel dipped in vegetable oil, held with tongs, and rub it over the grates. This is the single best way to prevent sticking.

Place the skewers on the grill and don't move them for the first 3 minutes. Let them sear. Then turn them with tongs every 3 to 4 minutes. Total cook time is usually 10 to 14 minutes, depending on the size of your pieces and the heat of your grill. Look for the visual cues: chicken should be golden brown with some char, vegetables should be tender-crisp with grill marks, and mushrooms should be soft and slightly shriveled.

Use an instant-read thermometer to check the chicken. Insert it into the thickest piece. You're looking for 165°F. Don't guess. This is the only reliable way to know it's done without cutting into it and losing juices.