Stick It: 4 Latin Kebabs We Crave

Summertime is for grilling one of our favorite seasonal dishes: skewered kabobs. Kabobs are a great way to bbq: simply thread your favorite flavors on a stick (and let guests do the same) for a quick and easy summertime party. With a season full of fruits and veggies, the possibilities (from savory to sweet) are endless.

Just a few tips before you start mixing up margaritas and step away from the fire: If you’re using a grill pan, make sure to preheat it for 5-8 minutes; for outdoor grills, aim for 20-25 minutes. Preheating will not only get your grill to the right temperature but kill any bacteria left from your last cookout. Once the grill is hot, go ahead and give the rack a final scrape, to get any bits off before you start using it. (As always, scrape once your done using the grill too.)

Also, before you place any of your kabobs on the grill make sure to oil it – grilling is no fun if your food is stuck to the grate. Simply soak a paper towel in oil and use tongs to rub the oil on the rack. Or if you’re looking for an even easier clean up, place oiled tinfoil on the rack and just cook on the tinfoil. Once you’re done cooking, you can toss the foil and turn off the grill!

Finally, remember that though the grill is an excellent way to impart flavor, you must take extra care and ensure your foods are cooked through. Use a thermometer to check internal temperatures and if you’re feeding a crowd, keep finished kabobs in the oven to stay warm and continue cooking through while you finish the rest.

Now to the kabobs! Here are four of our Latin inspired favorites:

Mango Spiced Pork Kabobs are sweet and spicy with coriander, jalapeño, cayenne, and lime marinated pork skewered with sweet and tropical mango and grilled to perfection.

Piri Piri Peach is deliciously simple with crushed piri piri for heat, paprika for color, and peach for sweetness.

Agave Chipotle Lime skips the fruit and goes straight for the spices. Agave, chipotle, and cayenne makes these kabobs smoky, sweet, and finger-licking good. 

Finally, Skewered Chimichurri Grilled Potatoes are great as a side or as an entree for vegetarians and vegans alike. Par-roasted potatoes are tossed in a fresh chimichurri sauce, skewered, and grilled until charred. 

Use these tips and recipes and you’ll be loving the grill through the summer and beyond.

Next, four recipes to help you get started… [pagebreak]

 Mango Spiced Pork Kabobs 

• 1 pound pork medallions, cut in bite-sized pieces
• 2 teaspoons ground coriander
• 1 tablespoon jalapeño pepper flakes
• 1 lime, juiced
• 1/2 teaspoon cayenne
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup diced onion
• 2 mangoes, cubed
• 6 bamboo skewers

Get the full recipe. 

Piri Piri Peach and Chicken Kabobs

• 1 pound boneless skinless chicken thighs, cut in bite-sized pieces
• 2 tablespoons crushed piri piri
• 1 tablespoon paprika
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup grape tomatoes
• 2 peaches, cubed with skin on
• 6 bamboo skewers

Get the full recipe.

Next, two more delicious kabobs to throw on the grill…[pagebreak]

Agave Chipotle Lime Chicken Kabobs 

• 1 pound boneless skinless chicken thighs, cut in bite-sized pieces
• 1 1/2 tablespoons agave
• 2 1/2 tablespoons chipotle
• 1 teaspoon cayenne
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup diced onion
• 1 cup diced red pepper
• 6 bamboo skewers

Get the full recipe. 

Skewered Chimichurri Grilled Potatoes 

• 1 pound red potatoes, large cubed
• 1/2 cup olive oil
• 1 1/2 tablespoon jalapeño pepper flakes
• 1 1/2 teaspoons salt
• 1 cup chopped parsley
• 1/4 cup chopped cilantro
• 4 cloves garlic
• 1 cup diced onion
• 1 cup diced red pepper
• 6 bamboo skewers

Get the full recipe.