Summer Sesame Skewers

Are you in a grilling rut? Sometimes I find that toward the end of the summer, we are constantly grilling burgers, brats, steaks, pork chops… repeat. If you need a fresh idea to throw on the grill, then these Summer Sesame Skewers (AKA “kabobs”) are for you!

If you do not have a grill but have a grill pan for the stove, then go ahead and use it instead with the heat set to medium-high. No grill or grill pan? Ditch the actual skewers and turn this recipe into a zesty stir-fry in a deep skillet (also over medium-high heat).

If you do have a grill but don’t have any skewers, I linked a few options below that can work for you, along with any other tools that might make your cooking experience a little easier. This post includes affiliate links to those items for which I may make a small commission at no extra cost to you, should you make a purchase. Know that I post links to only products I know, love, and actually use!

If using wooden skewers, make sure to soak them in warm water for 30 minutes or more before grilling so that they do not burn up on the heat of the grill. If using metal skewers (recommended), make sure you spray each one with nonstick spray before using.

Average Chefs, let’s get grilling!

Summer Sesame Skewers

Serves about 3, but very easy to double

Estimated time, start to serve: 30-40 minutes*

*Does not include the time we spent making baked potatoes on the side.

Ingredients:

• 6-8 skewer rods, either warm-soaked wooden ones like these or reusable metal skewers like these

• Half a fresh pineapple, cut into 1-2” cubes

• Half a red onion, quartered, with the layers pulled apart

• One bell pepper (any color), cut into 1-2” pieces

• 2-3 chicken breasts, cut into 1” cubes

Note: The four ingredients above can be substituted for or used in conjunction with shrimp, steak, zucchini, cauliflower or broccoli florets, whole mushrooms, small slices of corn on the cob, you name it! However, today’s flavor profile goes best with the ingredients above.

• Meat seasonings of choice: I used Lawry’s seasoning salt, onion powder, garlic powder, and black pepper

• Nonstick cooking spray

• ¼ cup olive oil

• ¼ cup sweet Thai chili sauce

• 3 cloves of garlic, minced; approximately 1 ½ tsp. pre-minced garlic

• 3 tsp. freshly grated ginger or pre-grated ginger from the squeeze bottle; approximately ¼ tsp. dry ground ginger seasoning

• 3 tsp. toasted sesame oil

• 1 tsp. crushed red pepper flakes (more or less, depending on your spice preference)

• Sea salt, to taste

• One lime, cut into wedges for serving

• Optional: sesame seeds and thinly sliced green onions for garnish

Instructions:

1. Preheat your grill or medium heat. I asked my husband what the actual temperature he used was, and he just said, “The temperature I make everything at.” So, there you go. If making a stir-fry in a skillet instead, then set burner heat to medium-high.

2. Spray the skewers with nonstick cooking spray, especially if you’re using the metal ones.

Season the chicken with your meat seasonings of choice.

3. Slide your skewer ingredients onto the rods, making sure to leave a little space between each item for even cooking. I ended up using this pattern, opting to incorporate more chicken than veggies: pepper, chicken, onion, chicken, pineapple, chicken--repeated twice. Prepare all skewers and set aside. (Not necessary if making the stir-fry.)

4. In a small bowl, whisk together all of the sauce ingredients: olive oil, sweet Thai chili sauce, garlic, ginger, sesame oil, crushed red pepper flakes, and sea salt.

5. Spray the grill grates with nonstick spray (optional but helpful) and lay the skewers on top. If making this dish as a stir-fry, add the ingredients into the skillet and pour approximately half of the sauce into the skillet too.

6. Using a pastry/basting brush like this one, brush on a thick layer of the sauce. Close the grill lid and allow to cook for 2-3 minutes. This brush is a must-have in my kitchen. I also use it to brush buttery sauces onto dishes, like on my Easy Pizza Bites!

7. Rotate the skewers, baste on another layer of sauce, close the lid, and cook for another few minutes.

8. Continue rotating, basting, and cooking for approximately 10-12 minutes so that all sides of the meat and veggies can receive direct heat, and until the chicken pieces are completely cooked through, are white in the middle, and/or have reached an internal temperature of 165 degrees. The veggies should be slightly browned with lightly crispy edges but not mushy. Stir-fryers: Cook the ingredients in the skillet, stirring frequently but not constantly, until the chicken is cooked through. Then, add the rest of the sauce and cook for 2-3 more minutes so that everything is hot.

9. Add the rest of the sauce to the skewers, close the grill top, and allow to heat up for one more minute.

10. Sprinkle sesame seeds and sliced green onions on top for garnish, if desired.

11. Enjoy! Serve with a lime wedge on the side. I made baked potatoes* for us to eat with our skewers since the dish itself isn’t insanely filling without any carbohydrates or starches.

*Preheat the oven to 400 degrees. Wash a few russet potatoes and poke each one with a fork a bunch of times. Wrap in aluminum foil and bake for 45-60 minutes or until a fork goes easily into the center. Top with butter, sour cream, salt, pepper, or anything else you like!

Was this recipe a WIN for you? Take a photo of your Summer Sesame Skewers and tag @the.brass.spoon on Instagram to showcase your masterpiece! You can also post a photo to Facebook and tag me, Erin Vande Vegte, in the description.

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