This Memorial Day Weekend, I highly recommend keeping the menu super simple — yet elevated — with something a little bit more interesting than burgers and dogs.
The answer: kebobs and brats.
Kebobs are so easy to prep and take no time to grill, and bratwursts are just a little bit more substantial and exciting than a hot dog.
I personally love swordfish kebobs, because the fish is sturdy and can hold up on the grill, but you could do chicken or beef kebobs as well. Grab a red pepper, some red onion, and any other vegetables you like, and create a variety of kebobs to offer your guests. I also like to do cherry tomato kebobs along with grilled asparagus for added veggies.
I served swordfish kebobs at a recent cookout and they came out delicious. We threw a few brats on the grill, had brioche rolls, Bubbies sauerkraut, an Israeli couscous salad with feta, cucumbers, radish, and fresh corn dressed with lemon juice and olive oil, and called it a day.
The menu had something for everyone, was colorful, easy, and nutritious, and took advantage of the seasonal vegetables that are readily available at the market. Best of all, everything was ready or just needed to be thrown on the grill for about 10 or 15 minutes, and lunch was served.
Whether you are feeding a crowd or contributing to a potluck this weekend, kebobs and brats are versatile, travel well, and may just become your new Memorial Day tradition.
That will leave you more time to play cornhole.
Swordfish Kebobs
Serves 4-6
Ingredients:
- 2-3 swordfish steaks, cut in 2-inch chunks
- 2 red bell peppers cut in large 2-inch pieces
- 2 red onions, cut in 6 wedges each
- 12 cherry tomatoes (or more if you want)
- Juice of 1 lemon
- Kosher salt and fresh ground pepper to taste
- Olive oil for drizzling
- 4-6 wooden skewers
Directions:
Set the grill to medium, or get your coals nice and hot.
Meanwhile, on wooden skewers alternate one onion wedge, one piece of swordfish, one piece of pepper, and repeat until skewer is full. Keep each piece just gently touching its neighbor, do not overcrowd the skewer.
Since tomatoes cook much more quickly than the other vegetables, I do a few skewers of just tomatoes. Drizzle with olive oil and sprinkle with salt and pepper.
Coat in lemon juice and sprinkle with salt and pepper. Grill approximately three minutes per side.
You can serve the kebobs on a platter, or with a fork, you can de-skewer each kebob and serve all the pieces on a platter with a spoon so guests can take what they want.
