Easy Grilling: Do-It-Yourself Kebab Party

F&W’s Tina Ujlaki has a sneaky party strategy: She sets out chunks of meat, poultry, fish and vegetables, then lets guests make and grill their own kebabs.

When I want to entertain outdoors in the summer but don’t feel like standing over a hot grill, I throw a kebab party. I start with quick-cooking cuts of meat, poultry and fish (beef and pork tenderloin, chicken breasts, salmon fillet), plus grill-friendly vegetables, then slice them into pieces of equal thickness. I mix up a few flavorful oils to brush on the kebabs before grilling and sauces to serve with them afterward. Then I let my guests do the rest of the work, assembling their own kebabs, double-skewering ingredients (so they lie flat without spinning) and grilling them. Best of all, to my friends it’s not work—it’s pure pleasure.

Mediterranean Kebab Party Menu

Mexican Kebab Party Menu

Asian Kebab Party Menu

Published June 2008