Summer’s long days can make cooking indoors feel like a chore. So if you’re looking for new ideas for the grill, consider the kebab.

Kebabs—or shish kebabs as they’re often called—are so much more than “meat on a stick.” Depending on your taste, a kebab can follow in the style of the East European shashlik and feature only meat, or it can include a pairing of meats, vegetables and even fruits. Either way, the versatility of the kebab lets you get creative with flavors and textures while delivering a protein-packed, paleo-friendly punch. Plus, kebabs make for a great way to use up summer produce.

I find kebabs to be an easy meal, whether cooking for one or for a small crowd. Once kebabs are marinated and prepped, they’re ready for the grill—and then ready for your plate. And while kebab combinations are seemingly endless, the real winners, in my book, feature a flavorful marinade, a meat, and a vegetable or two.

Here’s how you can create winning kebab combinations for your grill.

Let the marinade set the tone

The marinade is arguably the most important step in the preparation of kebabs. Without one, you risk dry, tough pieces of meat—a total kebab faux pas. A good meat marinade has a balance of acid (think citrus juice or vinegar), oil (coconut oil or olive oil are good choices), and herbs and spices. I recommend limiting the marinade to meat, as marinated vegetables tend to cause flare-ups on the grill. Many recipes call for setting aside a portion of your marinade for basting on the grill, which is an excellent way to let your veggies in on the flavor fun.

Proper marinating does require a bit of planning. For maximum flavor and tenderness, you’ll want to let your meat soak overnight—or for at least two hours. I go for the ziploc-bag method: pour your marinade and meat into a large ziploc bag, press out the air, and seal it up. This increases your meat’s surface contact with the marinade, resulting in amplified flavors. Be sure to always place your meat in the refrigerator to marinate; never leave it out on the counter.

Make the most of your meat

So now that we’ve covered the marinade, let’s focus the real star of the kebab: the meat. Nearly any type of meat will make a good kebab—go with your personal favorite or craving du jour. (Most recipes call for beef, chicken or lamb.) However, steer clear of gristly or fatty cuts of meat. No one likes getting a bite of gristle, and excess fat can cause one of those pesky grill flare-ups. If you can swing it, consider splurging for grass-fed or locally raised meat for a kebab that really shines.

Regardless of the meat you choose, make sure it’s fresh. When cutting your meat for kebabs, aim for uniform, 1-inch chunks to allow for even cooking.

Go with a variety of veggies

While the combination of meat and marinade can make for a satisfying meal, adding vegetables (or fruits!) is a surefire way to take your kebabs up a notch. Plus, if you’re not following a recipe, this is your chance to get creative.

When choosing vegetables (you’ll want between one and three different kinds), go for types that hold together on the grill. I’ve found that onions, peppers, mushrooms, zucchini, cherry tomatoes and pineapple will grill up nicely. More importantly, think about what will pair well with your meat and marinade. It’s fun to consider color, too. For instance, a bright red bell pepper will be stunning when placed next to a deep green zucchini. And remember, you can always check recipe boards or blogs for inspiration.

Thoroughly rinse your vegetables before any prep begins, and be sure to cut your veggies to the same size as your cubes of meat. Keep in mind that some vegetables and fruits, such as smaller mushrooms and cherry tomatoes, won’t need to be chopped before being placed on the skewer.

It’s grill time

Once you’ve assembled your kebabs (note: if you’re using wooden skewers, be sure to soak them for at least 20 minutes prior to assembly), it’s time to head outside to the grill. Depending on the type of meat you chose, your kebabs will likely take between 12 and 20 minutes to grill. While grilling, rotate your kebabs regularly, and baste with any marinade you set aside.

After removing your kebabs from the grill, let them rest (I suggest going in another room to prevent excess mouth watering) for at least five minutes to prevent the premature escape of succulent meat juices.

The only thing left to do? Sit back, relax and savor your winning kebab combination.

Recipe

Coriander-Lemon Chicken Kebabs
Time: 1 hour (prep + grilling)

A citrusy, summery kebab that’s light yet satisfying. Makes 4 kebabs.

For the marinade:

½ cup fresh lemon juice
1 Tbsp. coconut oil
1 clove garlic, crushed
1 Tbsp. lemon zest
1 tsp. coriander
1 tsp. salt
½ tsp. pepper

For the kebabs:

1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
1 med. sweet onion (such as Vidalia), peeled and cut into 1-inch wedges
1 orange bell pepper, cut into 1-inch pieces
2 medium zucchini, sliced in half lengthwise and cut into 1-inch pieces
4 wooden or metal skewers

For marinating:

Whisk marinade ingredients together in a medium-sized bowl. Place chicken in a large ziploc bag and add marinade. Press air out of bag, seal and place in refrigerator to marinate overnight or for at least two hours.

For grilling:

Note: If using wooden skewers, allow them to soak in water for at least 20 minutes prior to assembly.

Preheat grill to medium-high heat. Assemble kebabs by skewering chicken, onion, pepper and zucchini.

Place assembled kebabs on grill. Cook for 16-18 minutes or until chicken is fully cooked through, rotating every 4-5 minutes. Remove kebabs from grill and let rest for 5 minutes before serving.

Bon appétit!