I cook these all the time, that grill pan is used almost exclusively for kebabs (and occasionally pancakes). It’s a recipe I’ve made up based on reading lots of different kebob/kabob recipes and picking out what works for me. You can make these with pretty much any protein or grillable veggie, but I like chicken, onions, and peppers. The classics.

1 lb. chicken
2 onions (or 1 big onion)
2 bell peppers
salt and pepper
2 teaspoons cumin
1 teaspoon chili powder
olive oil
grill spice
1 lime
small handful of cilantro
8-10 12″ bamboo skewers

1. Put some bamboo skewers in water to soak before you start doing anything. They need to soak for about half an hour or so, and they need to be wet so they don’t burn up while cooking.

2. Cut the chicken into cubes about an inch square. Slice up 2 peppers and 2 onions (or 1 big onion) into similar sized pieces. Two peppers, 2 onions, and a pound of chicken will make 8-10 kebabs on 12″ skewers, so you can gauge how many you want to make for how many people.

3. Put all the pieces into a good sized bowl. Add a good amount of salt and pepper. Drizzle with enough olive oil to lubricate (I add in some of the Meyer Lemon Oil from Carter & Cavero for extra citrus flavor). Add about 2 teaspoons of cumin and one teaspoon of chili powder (I eyeball all the spices). I typically throw in a very healthy amount of Fresh Direct’s Everything Rub, but since moving to the suburbs my supply is drying up. Any grill seasoning will do. Add the juice of one lime and a small handful of chopped up fresh cilantro. Mix everything together to evenly coat all the bites; I dig right in with my hands.

4. Slide the pieces onto the skewers, alternating pepper, onion, chicken. You can cook these on a grill outside, or you can use a grill pan like I learned to do as a lifelong apartment dweller. Just open all your windows and get good ventilation beforehand, things can get very smoky.

5. Wipe the grill pan down with a thin layer of oil, heat both burners to medium high, and grill the kebabs. Turn them once in a while to cook them evenly. You can use these mesh splatter guards to help keep in some of the heat. It takes 15 or so minutes to cook the chicken all the way through and get a good char on the veggies.

6. Serve with some kind of seasoned rice (my favorite out of a box is Goya’s Yellow Rice) and plenty of sour cream.