Whether you call them skewers, kebabs, satay or brochettes, meat cooked and served on a stick is perfect summer fare. Such dishes cook quickly, which means they never require heating up a kitchen, and their hand-held nature makes them perfect for outdoor entertaining — even if that entertaining is just with your family these days.
The recipe below makes use of skewer-friendly, bite-sized shrimp and miniature sweet peppers (most often called “lunchbox peppers” on the packaging) for a colorful main dish that pairs well with simple steamed rice and, perhaps, a salad, if you’re feeling slightly ambitious.
Once tossed with olive oil, salt and garlic, the skewered shrimp and peppers can be cooked indoors or outside, depending on your grill and the weather. If cooking indoors, set the skewers under a hot broiler, flipping once, until the peppers begin to char and the shrimp are cooked through but still tender. If you have a gas grill — and it finally stops raining — cook them over the same high heat for just a few minutes.
For dipping, whip up an easy cream sauce with store-bought prepared pesto and mayonnaise. I like a dip with a slightly higher proportion of pesto to mayonnaise for the most flavor-packed and dippable result. Any extra sauce is equally good on top of the rice.
Credit: Henri Hollis
Credit: Henri Hollis
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