There aren’t many food rituals for summer: watermelon, strawberry shortcake, slushy drinks. And, of course, cooking everything you can on the grill. Kebabs are pretty much the perfect thing to grill, from May to October. They’re bite-size, so they’re easy for parties. It’s simple to combine protein and vegetables, so it minimizes side-dish prep. And they’re almost infinitely variable. This summer, our favorite kitchen coach, Kim Laidlaw, came up with eight delicious and easy variations on the kebab, from shrimp to pork, and with flavors borrowed from diverse sources, Thai curry to Italian bruschetta. Ready to get inspired? Get clicking!

Photo by Chris Rochelle

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