It’s a little “retro” but I love shish kebab. If you’re of a certain age you may remember Worcester’s El Morocco which served kebabs table side from a large spear. I’m suggesting no such theatrics for my menu of a simple, yet satisfying springtime dinner.

The one thing I think a lot people find frustrating about kebabs is that the vegetables cook faster than the protein. So you end up with underdone meat and burnt vegetables. This kebab recipe is a little unconventional in its process, some might say even a little deceiving! I cook all the components separately and then arrange them on skewers.

So can I really call it a kebab? It’s my recipe so, yes, I can! This recipe will serve two comfortably but you can easily adjust the recipe for a larger group. This menu includes the making of bread — do not be intimidated my friends, it’s easy and fool proof! 

I reference some specific cooking devices in this article, please don’t let that dismay you from trying these recipes. 

Mini White Cheddar and Chutney Grilled Cheese Sandwiches 

Chicken Kebabs with pineapple and red onion 

Arborio rice with spring onions and chick peas 

•extra sharp white cheddar cheese 

This is so simple you won’t believe it. The trick here is do this early in the day, the process is simple but the waiting time is a bit longer. 

Combine all ingredients into a large mixing bowl. I use a large spatula to combine everything. Once the dough is formed, place into a bowl and cover tightly with plastic wrap. Let this sit for three hours. Line a medium-sized Dutch oven with parchment paper and pre-heat your oven to 450 degrees. Turn out the risen dough into the Dutch oven, cover and let it rise for an additional 30 minutes.   

Place in the oven and bake for 30 minutes covered. Uncover the bread and cook for an additional 20 minutes. Place the whole thing on a wire rack to cool. This bread freezes very well so you can do multiple loaves and have fresh bread ready whenever you want it! 

Slice thin pieces of your Boule bread and butter each side. Line them with a layer of sharp cheddar and a good smear of chutney. In a heated non-stick pan with a douse of a good cooking spray (I swear by Vegalene available online) place your sandwiches. I use a “burger press” whenever I do grilled sandwich but it’s not required. Cook until brown on both sides and keep them warm in a low oven (175 degrees) until you’re ready to serve them. I cut these into thirds, which is a perfect size for an appetizer. You can also add bacon, tomato or whatever you like.  If you’re doing an “appetizers only” cocktail party, you can do mini tuna melts or mini meatball and mozzarella sandwiches using the same method. 

I suggest marinating the chicken overnight, this is always the best way to infuse flavor. This whole process is done with one specific piece of kitchen equipment — the grill pan. I am fortunate enough to have several versions of this but if you don’t have one, a good nonstick skillet will do just fine.  

Chicken Kebabs with pineapple and red onion 

•2 large boneless skinless chicken breasts 

•juice of one large orange 

•two tablespoons pure maple syrup 

•one tablespoon dark brown sugar 

•freshly cracked black pepper to taste 

•¼ cup extra virgin olive oil 

*A note on marinades. This is a base recipe, add whatever other flavors you like. I’ve been known to clean all my near empty condiment bottles, add a dash of citrus and you have perfectly tasty marinade. Have an open bottle of champagne that’s gone flat? Throw it in! 

Whisk together your marinade and set aside. Cut your chicken breasts into medium cubes.  Put the chicken in marinade, cover tightly and refrigerate. I am an advocate for marinating overnight but if you don’t have that much time at least an hour is just fine.

Trim the rind of the pineapple — you want a good sharp chef’s knife for this. Cut the bottom off first so you have a steady base for trimming and, please, be careful! I want you enjoying a meal not sitting in the ER muttering “stupid recipe.” Slice the pineapple in half lengthwise and cut out the hard center core. Cut the fruit into medium to large cubes and set aside.

Last but not least, cut your red onion into chunks of your preference, I prefer a thinner slice but whatever you like will work.   

Pre-heat your oven to 175 degrees. 

Brush your grill with a thin coat of olive oil and allow the pan to reach a reasonably hot temperature. Not “smoke you out of the house” hot but hot enough that you’re going to hear a sizzle when you start your grilling. Let’s start with the pineapple: Place the chunks on the grill pan and leave them alone, people tend to want to move things around, just let it be. While the first side is cooking, brush the opposite side with a little olive oil, just a dab. Check these in 5 minutes or so depending on the heat of your grill. If you’ve got grill marks, turn them over allow to cook for another 5 minutes or so. Place the cooked pineapple in an oven proof bowl and in place in the oven. 

It’s the onion’s turn next, grill the onion chucks to your desired degree of doneness. Like my preference for a thinner piece of onion, I actually prefer this component a bit on the overdone side, but again however you like. My husband prefers the onions cooked a little less than I do so I remove some pieces a little earlier than others. Place the cooked onions in an oven proof bowl and into your oven they go. 

At this point I like to give the grill pan a little break, I take it off the heat and once it’s cooled a bit I give a wipe down with a clean kitchen cloths. You’ll also want to take the chicken out of the fridge for a little bit to sit at room temperature.

Place your grill pan back the heat with a fresh coat of olive oil. Place the pieces of chicken on the grill and allow to cook until you see them turning white halfway up the side of the pieces. Turn and allow them to cook until the meat springs back when you touch it. Now if you’re nervous about underdone meat (no judgement here, I’m right there with you), place these on the low rack of your pre-heated oven for 15 to 20 minutes.

Now it’s just a matter of assembly. I go chicken/pineapple/onion and repeat. And feel free to swap out and substitute. If you’ve a mango handy, that works too. Prefer red pepper instead of onion? Have at it! 

The measurements for this recipe makes 4 servings, I make extra because this does wonderful double duty as a filling for stuffed chicken. 

•1 bunch of spring onions, coarsely chopped 

•freshly grated Parmesan cheese (if desired) 

Combine all the ingredients in a sauce pan and bring it to a boil. Reduce the heat, cover and simmer for approximately 20 minutes. Stir this occasionally and if the rice seems too dry, add a couple of tablespoons of liquid. Remember, you can always add more but you can’t take back, so be prudent.

Remove from the heat, add the chick peas and spring onions. Cover and allow this to steam for 10 minutes. If you’d like the addition of Parmesan, toss approximately ¼ cup just before serving. I like to save a few of the chopped onions for presentation. Here again, feel free to create your own version. You could do this with the leftover pineapple from the kebabs and sliced sugar snap peas or a fruit and nut version with dried cherries and almonds. 

Can I just share with you my love of tempura vegetables? This coating is very light so you really taste the vegetables with just a little touch of richness. This may seem a little daunting at first, but trust when I say it becomes a breeze once you become used to the process. 

•1 cup of all purpose flour 

This couldn’t be easier — combine everything but the green beans in the largest mixing bowl you have and whisk until smooth. Throw in your beans and give everything a healthy toss. Set these aside, they’re not going anywhere. 

In a large Dutch oven, heat approximately an inch or so of vegetable oil. You’re going to want to turn on your exhaust system too. Once you see the oil begin to move in the pan, test the heat by dropping in a little bit of the tempura batter. If it sizzles, you’re good to go.

Give the beans another toss and drop 8 to10 beans at a time in the hot oil. This process happens quickly, once the beans begin to brown remove them from the oil onto a paper towel lined baking sheet. If you haven’t noticed, most of my recipes freeze well and this no exception. Re-heat these in a low to moderate oven. 

Pre-heat your oven to 350 degrees. This recipe makes eight cupcakes. I use a standard ice cream scoop for the batter and paper liners for the trays but you can use this with a good baking spray (I recommend Baker’s Joy). This can also be made into mini cupcakes if you have that type of muffin tin, you just want to adjust the baking time.   

•zest of 2-3 lemons depending on the size 

Combine all the ingredients except the oil and raspberries. Mix thoroughly. Slowly whisk in the oil until everything is combined. Fold in the raspberries. Scoop into your muffin tins and bake for approximately 30 minutes. Everyone’s oven is different so if the tops are springy, they’re done. Allow these to cool on a wire rack. In a bowl, combine the confectioner’s sugar with enough juice from the zested lemons to make a smooth icing and drizzle over the cooled cakes. 

Christopher Spencer is a Human Resources professional for an eco-friendly manufacturing organization in Central Massachusetts. He grew up on the shores of Eastern Rhode Island and spent his formative years in the hospitality and restaurant fields learning techniques and tips from classically trained professionals, as well as many years cooking for family and friends. He lives in Worcester with his photojournalist husband, Allan, and their errant Australian Cattle Dog, Puddy.  He can be reached at fromchristopherskitchen@gmail.com