For those of us in mild climates, Memorial Day weekend typically marks the official start of grilling season. Covers come off and tongs come out for holiday grilling that won’t stop until the weather forces us inside.
The summer months practically beg for outdoor cooking. Just turning on the oven turns the kitchen into a sweltering nightmare, so anything I can throw on the grill immediately shoots to the top of my recipes-to-try list. One of my favorite ways to make summer meals even easier is to use spice blends from The Spice House, a family-owned chain with stores in Milwaukee and the Chicago area. I gave my dad the Beef & Steak Lovers Gift Box for Christmas last year, and we’ve been testing the mixes with a variety of recipes.
Kebabs are one of the easiest recipes you can make on the grill. A mix of cooking oil and spices is all you need to season chicken or steak. I used the Milwaukee Avenue Steak Seasoning for the sirloin kebabs and the Quebec Beef Spice for the chicken. Don’t let the name fool you: the Quebec mix is a peppery blend perfectly suited for chicken or fish as well as beef. Thread the ingredients on a metal skewer (or a pre-soaked bamboo skewer) with a mix of your favorite summer vegetables, then let them sizzle away to grilled perfection.
I always make a few extra kebabs so I can enjoy the leftovers in a collard greens wrap or a pita pocket with hummus and some extra greens. Any recipe that makes a couple meals with minimal prep jives perfectly with my minimalist summer cooking attitude.