Katie Lee Cooks Kabobs

Kebabs cooking on the grill with metal skewers. iStockphoto

By this point in the summer, you're probably getting tired of the same old hot dogs and hamburgers.

So why not add some spark to your barbecues with -- kabobs?

On "The Early Show" Friday, contributor Katie Lee dished out some exciting kabob recipes to bring some life back to the grill. She even had one for a dessert!

RECIPES

Citrus Pesto Swordfish Kebabs with Zucchini Carpaccio


INGREDIENTS:
1 bunch cilantro
1/2 bunch mint
1 lemon, zested, and 1 tablespoon lemon juice
1 orange, zested, and 1 tablespoon orange juice
2 cloves garlic
1/2 cup toasted pine nuts
1/2 cup extra virgin olive oil, plus 2 tablespoons
Salt and pepper
1 pound swordfish cut into 1-inch cubes
1 orange, halved and cut into 1-inch wedges
For zucchini:
1 large zucchini, sliced paper thin (use a mandoline)
Extra virgin olive oil
Lemon juice

METHOD:
In a food processor, combine cilantro, mint, lemon zest and juice, orange zest and juice, garlic, and pine nuts. Pulse until finely chopped. With the machine still running, slowly pour in ½ cup olive oil. Season with salt and pepper and pulse to combine.

Preheat grill to medium high.

Assemble kebabs by alternating swordfish and oranges. (If using bamboo skewers, be sure to soak at least 30 minutes before assembling.) Brush all sides of each kebab with remaining 2 tablespoons olive oil. Season generously with salt and pepper. Grill kebabs until just cooked through, about 4 minutes on each side, basting with pesto occasionally.

In the meantime, arrange zucchini slices on a serving plate, overlapping slightly, and drizzle with olive oil and lemon juice. Place cooked kebabs over zucchini carpaccio and serve with remaining pesto.

Mediterranean Chicken Kebabs with Cucumber-Tomato Salad and Pita

INGREDIENTS:
For chicken:
1/4 cup extra-virgin olive oil
Juice of 1 lemon
3 garlic cloves, minced
2 tablespoons oregano, minced
2 tablespoons flat-leaf parsley, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breasts cut into 1-inch cubes
1 bunch scallions, white parts only, cut into 1-inch pieces

For salad:
2 tomatoes, seeded and finely diced
1 English cucumber, seeded and finely diced
1/4 cup Vidalia onion, finely diced
2 tablespoons flat-leaf parsley, minced
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste

For serving:
Pita bread
Tzatziki sauce
Leaf lettuce
Feta cheese
Za'atar spice

Za'atar is generally prepared using ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt

METHOD:
In a large bowl, whisk olive oil, lemon juice, garlic, oregano, parsley, salt and pepper. Add chicken and stir to combine. Cover with plastic wrap and refrigerate for at least 1 hour.

In the meantime, make the salad. Combine all ingredients in a large bowl and refrigerate until serving time.

Preheat grill to medium high.

Assemble kebabs by alternating chicken and scallions. (If using bamboo skewers, be sure to soak for at least 30 minutes.) Grill until cooked through, about 4 to 6 minutes per side.

Serve with salad, pita, tzatziki, leaf lettuce, feta, and a dusting of za'tar.

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