These year-round favorites could be simpler to make. The only seasonings you need are salt, pepper, olive oil, lemon, and parsley. Throw the skewers on the grill in the summer or broil them anytime. You can swap in any skewer-worthy vegetables you like, such as bell peppers, but be sure to keep all the pieces the same size so they’ll cook evenly. Soon you’ll be using your metal skewers to whip up party snacks, fast weeknight dinners, and weekend lunches
3/4 to 1 pound boneless, skinless chicken thighs, cut into 1 1/2 -inch-wide strips
2 tablespoons extra-virgin olive oil, plus more for dressing
Coarse salt and freshly ground pepper
1 medium zucchini, cut crosswise into 1-inch-thick rounds
8 medium cipollini onions
8 medium cremini mushrooms, trimmed
Grated zest and juice of 1/2 lemon
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
- Heat grill (or grill pan) over medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Meanwhile, in a bowl, toss chicken with 1 tablespoon oil; season with salt and pepper. In a separate bowl, toss vegetables with remaining tablespoon oil; season with salt and pepper. Divide chicken evenly among 2 metal skewers. Arrange each vegetable separately on skewers.
- Place onion skewers on grill and cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers, cook until chicken and vegetables are cooked through and charred in places, about 10 minutes.
- Dress with lemon zest and juice, oil, and parsley. (Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.)