When you invite your guests, ask them each to bring a vegetable of their choice. I use Evite electronic invitations so people can see what other party-goers are bringing to prevent overlap. Then I provide a variety of meats ranging from steak to shrimp. Because there’s no marinating involved, all I have to do is cut up the meat into cubes, and I’m ready to go. Plan on 6 ounces of meat or fish per person when buying ingredients at the store. Guests will normally eat two kebabs each.

I like to serve my kebabs with a variety of dipping sauces: green goddess, sesame soy, and honey mustard. These simple sauces don’t require any cooking and can be made the day before. Just put them into serving bowls, cover tightly with plastic wrap, and keep them in the refrigerator until ready to serve.

Now you have a simple, healthy, summer menu that appeals to carnivores, pescatarians, and vegetarians alike. Happy grilling!

Summer Kebabs
You provide
Sirloin steak (1 inch thick)
Skinless, boneless chicken breasts
Boneless pork shoulder
Halibut or other firm-fleshed fish, skin removed
Medium peeled and deveined shrimp, 31 to 35 per pound
Salt
Pepper
Olive oil

Your guests bring
Whole mushrooms such as crimini, button, shitake or oyster
Red, yellow or green peppers, cut into 2-inch cubes
Red onions, cut into wedges
Cherry tomatoes
Zucchini, cut into 2-inch cubes
Eggplant, cut into 2-inch cubes

Preheat your grill to medium-high heat. Using a sharp knife, trim your meat of excess fat and cut into evenly sized 2-inch chunks. Place each meat in a separate bowl, cover and refrigerate until ready to use.

When your grill is hot, brush it will a little vegetable oil to prevent sticking. Set out all the kebab ingredients on a table, and ask your guests to start skewering. Advise them not to pack ingredients too tightly together, otherwise the kebab may not cook all the way through. Sprinkle the kebabs with salt and pepper. Grill about 4 minutes per side.

Green Goddess Dipping Sauce
Replacing the mayonnaise and regular sour cream with lighter ingredients makes this dip healthy without sacrificing flavor. Making it the night before will marry the flavors. You can also use it as a salad dressing.

Makes about 2 1/2 cups

1/2 cup plain nonfat Greek-style yogurt
1/2 cup light sour cream
1/4 cup chopped shallot
2 tablespoons chives, chopped
2 tablespoons Italian parsley, chopped
2 teaspoons fresh tarragon, chopped
2 flat anchovy fillets
1/4 cup basil
1/4 teaspoon salt
1/8 teaspoon black pepper

Purée all sauce ingredients in a food processor until smooth and light green. If you don’t have a food processor, finely chop all the herbs and mix with the yogurt and sour cream.

Sesame Soy Dipping Sauce
I love this dipping sauce for its ease and simplicity. Use any left over sauce when stir frying fresh vegetables.

Makes about 2 cups

1 cup soy sauce
2 green onion, thinly sliced
4 teaspoons ginger, peeled and grated
1/3 cup rice vinegar
1/4 cup sesame oil
1/4 cup freshly squeezed lime juice

Stir all ingredients in small bowl to blend.

Honey Mustard Dipping Sauce
Use really good Dijon mustard and strong-flavored honey in this recipe for a stand out flavor. Greek yogurt is simple strained yogurt. If you can’t find it in the grocery store, use regular non fat plain instead.

Makes about 1 cup

1/2 cup plain non fat Greek-style yogurt
1/3 cup Dijon mustard
1/4 cup honey
1/8 teaspoon salt

Stir all ingredients in small bowl to blend.

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