At long last, warm weather is ours. I declare picnic season open for business. But I use the term “picnic” to describe any of several dining variations. It could be a proper outdoor meal on the lawn, at the beach or in a boat. Or a feast on the front stoop. It can even be a picnic indoors if the weather isn’t cooperating. The picnic spirit is casual, convivial, the opposite of formal. The food is simple but mouthwatering.
For this picnic menu, I craved kebabs like those I enjoyed in Istanbul. Kebabs made with ground meat proliferate throughout the Eastern Mediterranean and beyond. Ground lamb is most common, but chicken can be a good choice, too, as it is here. You make a well-seasoned savory mixture and form it into cylinders around a skewer, ready to grill.
If you have them, those traditional flat metal skewers are ideal. But I’ve used bamboo skewers and even wooden disposable chopsticks in a pinch – though you’ll want to soak any wooden skewers in water before using. For that matter, though, it’s also common to have kebabs without skewers, formed into small patties and pan-fried, an easy option.
Made with ground chicken (the dark meat kind, not the breast meat), these kebabs are generously spiced with red pepper, paprika, cumin, sumac and onion. They can be formed well in advance of the meal and refrigerated for several days.
These skewers can easily be roasted on a baking sheet in a hot oven, and I had the best result cooking these kebabs under the broiler. For grilling over coals, I find chicken kebabs need a fine meshed grate or perforated vegetable grill pan. Whatever way you cook them, or whatever their shape, they are fine picnic fare and a great alternative to burgers. You’ll want to serve them with lavash flatbread or pita.