CHARLESTON, W.Va. -- Early last week, when Friday was a blissfully blank day on my calendar, I called my sister-in-law and invited her and her family to dinner Friday night. As the week picked up steam and I reluctantly added tasks and commitments to the previously clear schedule, my menu theme moved from "Company's coming," to "Fast, but tasty."

Hopes high, I thumbed through the special summer party guide issue of "Bon Appetit," but the seared duck breast with cherries and port sauce and penne with hazelnut gremolata and roasted broccolini looked a bit daunting. Then I spotted the article that promised 15 dishes that could be made in 15 minutes. That sounded about right.

I settled on the honey-mustard chicken-sausage kebabs because they looked facile, fast, fun and flavorful. The five-ingredient list was simple: Dijon mustard, honey, mayonnaise, chicken sausage and mini bell peppers. The pre-cooked chicken sausage came in several flavors at Kroger. I tried the sun-dried tomato and the garlic herb. I used chunks of sweet red bell peppers instead of the mini peppers, because the bell peppers were on sale. I also added pieces of red onion and yellow squash.

Grilled kebabs are a great way to throw together a tasty dinner with minimal effort. Although a fully loaded kebab on a plate makes a great presentation, I usually spear all the same items on one kebab, because items require different cooking time. Once they're grilled, I remove the vegetables and meats from the kebabs and onto a big serving platter for guests to pick out their favorites.

This separation of seafood and fowl, squash and cherry tomatoes stemmed from an unfortunate meal of rubbery, overcooked shrimp that sat side-by-side with chunks of chicken on kebabs. In an effort to spare my guests salmonella from undercooked chicken, I grilled the succulent shrimp into tough nuggets that no amount of sauce could disguise.

Some foods taste great on the grill, but either aren't easily speared, or won't stay speared when they hit the grill. Asparagus and cherry tomatoes come to mind. I usually grill those kinds of vegetables in a nonstick (ha!) grill basket, but those gooey tomatoes certainly challenge the nonstick claim.

A co-worker found an easy, inexpensive solution in disposable aluminum baskets from Dollar General stores. She grills messy, sticky foods in the baskets, then throws the trays away after the meal.

If you're using disposable bamboo skewers, don't forget to soak them in water for about 30 minutes before using them. Otherwise, your skewers are likely to catch fire. En flambé works better for bananas foster than it does for shrimp kebabs.

Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.

Honey-mustard chicken-sausage kebabs

    6    tablespoons Dijon mustard

    2     tablespoons honey

    1     tablespoon mayonnaise

    4     fully cooked sun-dried-tomato chicken sausages, each cut into 6 pieces

    24     mini bell peppers

        Olive oil

        Metal skewers

PREPARE grill at medium-high heat.

WHISK mustard, honey and mayonnaise in small bowl to blend.

THREAD 3 sausage pieces alternately with 3 peppers onto each of 8 skewers and place on baking sheet. Brush with oil; sprinkle with salt and pepper.

GRILL skewers until vegetables are lightly charred and crisp-tender and sausage is heated through, turning occasionally and brushing with mustard mixture during last 1 or 2 minutes, about 8 minutes total.

ARRANGE skewers on platter. Brush with any remaining mustard mixture.

Source: "Bon Appetit," June 2009

Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

    2     cups extra-virgin olive oil

        Juice of 3 lemons

    2     tablespoons chopped garlic

    3/4    tablespoons chopped fresh rosemary leaves (about 4 sprigs)

    3/4    tablespoons fresh thyme leaves (about 5 sprigs)

    6     single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes

        Salt and black pepper to taste

        Skewers

Sauce:

    2     (7-ounce) containers plain yogurt

    4    tablespoons sour cream

    3     tablespoons red wine vinegar

        Zest of 2 lemons

        Juice of 1 lemon

    2     tablespoons minced garlic

    1     tablespoon black pepper

    2     teaspoons salt

    1/2     cup fresh mint, chopped (optional)

FOR THE KEBAB: In a bag or airtight container, combine olive oil, lemon juice, garlic, rosemary and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.

FOR THE SAUCE: Combine all ingredients in a mixing bowl and refrigerate at least 2 hours.

REMOVE chicken pieces from marinade and season well with salt and pepper.

GRILL chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer.

SERVE with Lemon-Pepper Yogurt Sauce.

Source: Epicurious.com

Persian Beef Kebabs

    2     pounds sirloin steak

    1    medium white onion, roughly chopped

    5     medium garlic cloves, crushed

    1     medium lime, juiced (about 4 teaspoons)

    2     tablespoons kosher salt

    2     teaspoons freshly ground black pepper

    2     pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin

    8     (12-inch) metal or wooden skewers; if wooden, soak in water for 15 minutes

    8     medium Roma tomatoes

        Olive oil

        Pita bread, for serving

        Plain yogurt, for serving

        Cilantro leaves, for serving

TRIM any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.

PLACE onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.

HEAT grill to medium heat (350° F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. Place tomatoes in a small bowl and drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.

REMOVE meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, pita, yogurt, and cilantro.

Source: Foodnetwork.com

Vegetable Kebabs

    1/2     cup white-wine vinegar

    1     tablespoon balsamic vinegar (preferably white)

    1     large garlic clove, minced

    1 1/4     teaspoons sugar

    1/2     teaspoon salt

    1/4     teaspoon black pepper

    1     cup olive oil

    1     pound small zucchini, cut crosswise into 3/4-inch-thick slices

    1/4     cup olive oil

    1 1/2     teaspoons salt

    3/4     teaspoon black pepper

    3/4     pound cherry tomatoes

    1     pound baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices

    10     ounces cremini mushrooms, trimmed

    2     yellow bell peppers, cut into 1 1/2-inch pieces

    1     large red onion, cut into 1 1/2-inch pieces

WHISK together all vinaigrette ingredients in a glass measure until combined.

TOSS zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt and 3/4 teaspoon black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate.

THREAD vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, bell peppers, and onions, using 3 skewers per type of vegetable and not mixing vegetables on any skewer.

PREPARE grill for cooking over medium-hot charcoal (moderate heat for gas).

GRILL kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).

TRANSFER skewers as cooked to a platter and, if desired, remove vegetables from skewers. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.

Source: Gourmet magazine, August 2006