This Fourth of July weekend, you can bet on the fact that grills will be sparking up from sea to shining sea. At least twice you’ll look down the street and ask, “is that a fire?” only to realize it’s just your industrious neighbor’s offset smoker. (Again.) You might even see me out there this weekend, setting up a chimney at one of the charcoal grills at the public park, gearing up to cook my favorite grill food: skewers.
How to experiment with skewer flavor combinations
I’ve noticed some patterns in my skewer research. The best ones balance savory, sweet, and herbal or earthy elements. That’s all you really need for success. So if you have a main protein, like marinated chicken or tofu, you’ve already nailed the savory element. Think of adding a sliced peach or fig section for some sweetness. For an earthy element—an ingredient that borders on bitter but not overwhelmingly so—you can add a halved shallot or a hunk of jalepeño. For extra pizzazz, you can always drizzle on vinaigrettes after grilling, sprinkle on seasonings, or add crumbled cheeses.
Credit: Allie Chanthorn ReinmannIf you’re using an electric grill, like I did today, you have the added benefit of being able to oil the grill plates if you’d like. All of these skewers were grilled for three to four minutes in a ChefMan Panini Press Grill, an appliance I’ve grown rather fond of. The hinged upper plate is key for evenly pressing taller items.
Chefman Panini Press Grill and Gourmet Sandwich Maker $44.87 at Amazon $49.99 Save $5.12 Shop Now Shop Now $44.87 at Amazon $49.99 Save $5.12Without further ado, here are three excellent skewers that I keep coming back to.
Pesto chicken and ravioli skewer
Credit: Allie Chanthorn ReinmannYou can also purchase chicken breasts and cuts of meat that are packaged in a marinade to make your life easier. The chicken I used was slathered in a pesto sauce marinade. Rather than cube the meat, I prefer to slice it thinly and skewer it in a rippling ribbon. Among the chicken and ravioli, I nestled a thick wedge of portobello mushroom. You might say, "Allie, there is no sweet element here." You’re correct. In this case, I made an executive decision to leave savory, herbal, and earthy alone.
This skewer smells particularly incredible while grilling. After enjoying the portobello perfume, I love the way the charred ravioli comes out. The pasta’s exterior is tender with delicate crispy sections, and the filling is warm, but you’'' be in no danger of burning the roof of your mouth.
Al pastor-inspired skewer
Credit: Allie Chanthorn ReinmannTo make these al pastor skewers, I thinly sliced some garlic and herb marinated pork loin and ribboned it onto the skewer. (This is how my family makes grilled satay, so I prefer the meat sliced versus cubing it. But cube if you must.) Add the pork, a hunk of pineapple, and a wedge of shallot. Repeat until you’re out of room on your skewers.
The pork almost plays second fiddle to the sweetness of the fruit and the caramelized shallot. (You could swap out the pork for some firm marinated tofu and the results would be delightful.) This one is a definitely crowd favorite.
Sweet chicken and shishito skewer
Credit: Allie Chanthorn ReinmannAfter grilling, the nectarine becomes honey-sweet, balancing the spices from the chicken and the potentially spicy pepper. (If you can’t find shishito peppers, try slices of poblano or jalapeño before you reach for the green bell pepper.)
Beyond these three skewers, I encourage you to try other combinations as you grill this summer. There’s something inexplicably fun about eating grilled morsels off of a stick, and they’re always popular with family and friends.
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