Grill, resist, repeat …

Over the past few months, whenever the weather has been decent (and sometimes even when it wasn’t), I’ve made it a point to untether myself from the phone or computer, get the hell outside and wheel out the ol’ grill (or as I like to call it: The Fiery Beast of Steel). And I think it’s helped with my overall mental health—our country’s implosion will just have to wait until I’m finished basking in the sun with a cold beer or two.

I grilled a bunch this spring, but I leaned heavily on the same few things—brats, steaks, pork chops—and it was time to shake things up a little. Sometimes the idea presents itself while staring into the refrigerator. Let’s seeeeee … onions, red peppers, mushrooms, chicken, zucchini—I can work with those. Beer, skewers … shish kebabs! That’s it! Time to get to work.

Now, what to marinate these vittles in? I’ve got my go-to marinade, but it was time to change that up, too—something light, fruity and tart. I started grabbing things: olive oil, chili garlic sauce, limes, beer (Rainier), salt, pepper—done!

In my past experience, kebabs take some time to prepare between the marinating and assembling, but they can be done pretty quickly if you keep it simple. This is a nice all-in-one meal—no sides necessary—and it’s up to you which veggies to use, or if you want to include meat. Flat, metal skewers are best for keeping the pieces in place.

This was my first time doing kebabs on a proper grill (in the past I’ve had these tiny grills where the skewers barely fit). Now I have a huge grill with an extra rack that I more or less treat like a sports car—I keep it covered, I buff it down before and after use, I talk to it. Sometimes I even take it for a spin on a Sunday with the top down and the wind in my hair … wait, what were we talking about?

Try out these shish kebabs with a few lawn mower beers, and why not throw on some Joan Jett & the Blackhearts while you’re at it? Most importantly, resist.

Early Summer Resist Kebabs

Kebabs:

2-3 boneless, skinless chicken breasts

8 ounces crimini mushrooms

3-4 small zucchini

1 red bell pepper

1/2 red or white onion

Marinade:

1/2 can beer (I prefer Rainier)

2-3 tablespoons olive oil

1 tablespoon garlic chili sauce

1 lime

1 teaspoon garlic, minced

2 pinches salt

ground pepper

Extra limes

Directions: For marinade, combine beer, olive oil, garlic chili sauce, lime, garlic, salt and pepper in a bowl. Cut chicken breasts into 1 1/2-inch cubes. Chop vegetables into 1-inch pieces. Add chicken and veggies to a 1 gallon freezer bag, add marinade and shake vigorously. Let sit in refrigerator for at least two hours (overnight for maximum flavor). Add chicken and veggies to skewers, with no space between pieces. When skewering onions, use multiple layers at a time. Char kebabs on each side on grill and set on upper rack with lid down to finish cooking chicken. If your grill isn’t equipped with multiple racks, just be sure to rotate kebabs often. Cut extra limes to squeeze on finished kebabs if desired.