Chicago Tribune

Kebabs make it a party: 3 marinades for 3 meats

It's officially grilling season. Steaks, chicken, burgers and hot dogs will grace the grill through summer's sultry afternoons and long, soft evenings.

For special occasions, though, offering kebabs will please everyone at the table. Though they're a little fussy to make, kebabs invariably delight diners. What is it about dinner on a stick?

We have marinades suitable for beef, lamb and shrimp, with suggestions for sauces and side dishes that will make your grilling adventure a success.

First, a couple of tips. Skewer meat and vegetables separately. Although the ready-made kebabs offered at grocery store meat counters look appealing, meat and vegetables cook at different speeds. Putting them on the same skewer will mean underdone meat and perfect vegetables - or perfect meat and overdone vegetables. Cherry tomatoes always seem to fall off during cooking.

Leave a bit of space between the pieces when you skewer them so each can cook to perfection.

Vegetable kebabs don't have to

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