A Trio of Kabobs

Grilled Iltalian Tomato, Basil and Mozzarella Kabobs

Taming the Flame

Taming the Flame: 20 Meals from the Grill by Elizabeth Karmel

In this weekly column, grilling expert Elizabeth Karmel shares menus for full meals cooked on the grill (with occasional allowances for a no-cook or make-ahead dish that's not grilled). In this column, she shares her recipes for Italian Tomato, Basil and Mozzarella Kabobs, Patio Daddy-O Shish Kabobs and Grilled Tropical Fruit Kabobs.

About the Menu of Kabobs

Chances are, since we are smack dab in the middle of summer, you've had your fill of hamburgers and hot dogs and maybe even done some of your own backyard smoking -- I hope you made last week's North Carolina-style barbecue pork sandwiches!
But what's done is done, and now it's time to get a little retro and make a trio of kabobs. This week's menu is both good eatin' and fun! This is the excuse you've been looking for to invite a bunch of friends over to drink fruity beverages and eat food on a stick.

You can set up your party two different ways: You can assemble all the kabobs in advance, or, you can set out all the fixings and have your guests assemble their own kabobs. Either way, you'll want to grill them once everyone has arrived.

Start with the Italian Tomato, Basil and Mozzarella Kabobs

I like to grill the kabobs in stages. Grill the Italian Tomato, Basil and Mozzarella Kabobs, place them on a platter and let your guests dig in while they are hot. Kabobs are easy to eat while standing or can be placed on individual plates and served table-side. Sometimes, I make twice as many mini-kabobs so that they are even easier to eat while standing and sipping on a drink of your choice. You can buy 6-inch bamboo skewers or put half as many ingredients on your metal skewer. Regardless, the easiest way to build the kabob is to use what I call my "Ladder Technique." That refers to using two skewers on either side of the food so the food doesn't twirl around like a wheel on an axis. This method makes it a cinch to turn the kabobs once halfway through the cooking time and get everything browned and caramelized on both sides.

Move on to the Lamb Shish Kabobs

I start on the second set of kabobs, my Patio Daddy-O Shish Kabobs, about five minutes after everyone has finished their first kabobs. That means that the next course comes off the grill 5 to 10 minutes after guests have had the first round of kabobs and everyone is generally ready to eat again. Even though kabobs are a one-stop meal -- meat, veggies, starch, all on a stick -- if you want to serve an extra side, this is the time to do it. And, I always serve these at the table because a knife and fork makes the meat easier to eat.

Finish with the Grilled Fruit Kabobs for Dessert

When everyone is almost finished with the main kabobs, it's time to put the Grilled Tropical Fruit Kabobs on the grill. I always assemble the dessert kabobs in advance because by the end of the evening, no one wants to make their own food. You will want to make sure the cooking grates are brushed well and all the residue of the previous kabobs has burned away. A clean cooking grate makes grilling fruit simple -- almost foolproof. Grill the fruit until lightly marked and warmed through. You can dip them back into the marinade for a little flavor bath and/or serve them with coconut ice cream and your favorite bittersweet chocolate truffles for a perfect ending to a perfect summer evening.

Now You're a Kabob Pro

Once you try these recipes, you can make any kind of kabobs. In fact, at the end of the summer when the gardens are bursting with produce, I love taking anything I have on hand, cubing it, brushing it with oil and letting everyone pick and choose to make their own kabobs. The only rule is to put foods on the same stick that take the same amount of time to cook. For example, you would never want to combine potatoes and shrimp on the same skewer because the shrimp will take very little time and the potatoes will take a lot longer.