Summer’s Not Over: Kebabs That Work All Year Long

If you’re anything like me, the end of summer can feel a little bittersweet. Long afternoons outside, casual backyard hangs, and meals fresh off the grill are things I never quite want to let go of. But here’s the good news: you don’t have to. With the right approach (and maybe the right kitchen gear), you can hold onto those flavors of summer all year long.

For me, that often means kebabs—or as some call them, skewers. They’re quick, unfussy, and endlessly adaptable. Whether you’re hosting friends, feeding the family, or just making yourself a satisfying dinner after work, kebabs deliver. They’re also one of those dishes that feel a little more special than a weeknight stir-fry, even though they take about the same effort.

The Beauty of the Kebab

What I love about kebabs is their flexibility. Take your pick of proteins—chicken, steak, meaty fish like tuna or cod, or even tofu if you’re leaning vegetarian. Toss on your favorite spices or marinade, let it sit for a bit, and then thread the cubes onto skewers with vegetables. That’s it.

If you’re pressed for time, even a 10-minute marinade works wonders. If you can plan ahead, let it rest for a few hours in the fridge to really deepen the flavors. Either way, the result is a colorful platter of skewers that look impressive but are deceptively easy to pull off.

During the summer, I usually throw mine on the outdoor grill while sipping a glass of prosecco. Come fall, I switch things up with my trusty cast-iron grill pan. It’s one of the best kitchen purchases we’ve made—ours is by Lodge, but you can find plenty of options online. The trick is to preheat it in a 400°F oven before using. Once hot, transfer it to the stovetop, and it’s ready to mimic that smoky, charred flavor you’d expect from a backyard grill.

Two Flavor Paths: Fajita vs. Ghanaian Suya

While you can season kebabs with practically anything, I tend to rotate between two favorites: a Tex-Mex inspired fajita kebab and a West African-style kebab coated in suya spice. Both are bold, flavorful, and guaranteed to win over a crowd.

Fajita Kebabs

Ingredients:

• 1 lb boneless, skinless chicken breast or steak
• 2 tbsp canola oil
• Zest and juice of 1 large lime (plus extra for serving)
• 1 tbsp chili powder
• 1 ½ tsp ground cumin
• 1 clove garlic, chopped
• ½ tsp kosher salt
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large red onion
• Fresh cilantro, for garnish
• Optional toppings: salsa, sour cream, or plain yogurt

Directions:

1. Cut the chicken or steak into bite-sized chunks. Place in a zip-top bag.
2. In a bowl, whisk together the oil, lime juice and zest, chili powder, cumin, garlic, and salt. Pour over the meat, seal, and massage gently to coat. Refrigerate for at least 30 minutes.
3. Soak wooden skewers in water if using.
4. Cut peppers and onion into ¾-inch pieces. Thread onto skewers, alternating with marinated meat.
5. Grill over medium-high heat (or on a preheated grill pan) until cooked through—about 10–15 minutes for chicken, or 5 minutes per side for steak.
6. Sprinkle with cilantro, squeeze fresh lime over top, and serve warm with salsa or sour cream.

Ghanaian Suya Kebabs

Suya spice is a nutty, smoky, slightly spicy seasoning blend from Ghana and Nigeria. It usually includes ground peanuts, paprika, cayenne, ginger, garlic, and a touch of bouillon. If you can’t find a ready-made suya powder, you can make a simple version at home or order online.

Ingredients:

• 1 lb boneless, skinless chicken breast or steak
• 2 tbsp canola oil
• Zest and juice of 1 large lime (plus extra for serving)
• 3 tbsp suya powder
• 1 clove garlic, chopped
• ½ tsp kosher salt
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large red onion
• Optional: plain yogurt or sour cream for serving

Directions:

1. Cut the chicken or steak into cubes and place in a bag or bowl.
2. Mix the oil, lime juice, garlic, suya powder, and salt. Coat the meat thoroughly and let marinate for 30 minutes or longer.
3. Thread onto skewers with chopped peppers and onion.
4. Grill until the meat is cooked and slightly charred—10–15 minutes for chicken, or 5 minutes per side for steak.
5. Serve with extra lime wedges and a cooling dip like yogurt.

How to Serve

Kebabs are endlessly versatile. Serve them straight off the grill with cilantro and lime, or wrap them in tortillas for an easy handheld dinner. Add guacamole or salsa on the side for fajita-style kebabs, or keep things simple with a cooling yogurt dip for suya. A fresh green salad or grilled corn rounds out the meal perfectly.

If you’re entertaining, kebabs are also fantastic because they look beautiful on a platter, ready to share. Just pile them high, sprinkle with herbs, and watch them disappear.

Holding On to Summer

Yes, the weather is shifting and the days are getting shorter. But that doesn’t mean your meals have to lose their spark. Kebabs are proof that summer can stick around—whether on the patio in August or at the kitchen table in October.

So the next time you feel a pang of nostalgia for long summer evenings, fire up the grill (or grill pan), thread some skewers, and let the flavors remind you that summer never really has to end.