Summer Grilling & Simple Chicken Kebabs

Ever since Ari brought home a free Craigslisted gas grill (an epic story which may or may not involve the subway), we have been grilling every chance we get. There's just something about cooking in the open air that makes everything taste that much better. We've made several dinners now solely by grilling (with the exception of the above scallops, which needed to be finished on the stove as we ran out of propane), including portabello mushroom burgers (great alternative to beef) and chicken skewers with tomato, avocado, hummus, and grilled flatbread. As you can tell by the pictures, there seems to be a common theme -- corn! I could seriously eat sweet corn every day of the summer, and grilling is my favorite way to make it -- just grill for a few minutes until slightly charred on all sides, then slather in butter and salt. I will certainly share more recipes for the grill soon -- and please excuse the pictures, as they were all taken with Instagram.

Chicken Kebabs (serves 4-6)

6 chicken breasts, cut into 2-inch cubes

Juice of 1 lemon

1/4 cup orange juice

2 tablespoons rosemary, chopped

1 tablespoon thyme, chopped

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon black pepper

Red onion, cut into large chunks (optional)

Combine chicken with lemon juice, orange juice, and all spices in a large covered bowl or plastic bag and marinate in fridge at least 1 hour and up to 1 day. Thread chicken pieces on skewers, alternating with red onion (if using), and grill over medium heat until cooked through and charred on each side, about 10 minutes per side. Alternatively, roast skewers on a baking sheet in the oven at 400 degrees until cooked through, about 15 minutes.

Note: be sure to soak wooden skewers in water before putting the chicken on them -- this will prevent them from burning.