WORDS AND RECIPES BY ELIZABETH SNIEGOCKI
PHOTOS BY KATHRYN BRASS-PIPER
Summertime in Southwest Florida is in full swing—the sun is blazing, the cicadas are buzzing, and the scents of sea salt and freshly cut grass linger in the still air. It’s the quintessential season for lounging under a fan, sipping an icy drink, and firing up the grill for a quick-to-cook, easy-to-eat meal! What better dish than grilled kebabs to complement this easy living? Showcasing tender chunks of flame-kissed meats (or seafood, tofu, even cheese) interspersed with juicy, charred summer produce, kebabs offer a meal on a stick, ready to be enjoyed one succulent bite at a time.
No matter how you spear them (kebabs are said to have originated with soldiers grilling meat on their swords over an open fire!), kebabs’ flavor possibilities are as varied as the summer evenings are long.
The recipes here feature the fresh tastes of the Mediterranean, where the tradition of enjoying skewered, grilled meat dates back to ancient times.