Kebab, kabab, kebob, shish kebob, souvlaki, shashlik or a variety of other terms refer to pieces of meat, poultry, fish or vegetables, threaded on skewers and grilled. “Jim Beard’s Barbecue Cookbook,” published in 1958, calls it skewer cookery.

Whatever term you prefer, this form of cooking on an outdoor grill yields delicious food that cooks quickly. Seasonings and marinades can vary greatly and the grilled food can be served with a variety of accompaniments, sauces, salsas and condiments.

“The Oxford Companion to Food” notes that “the custom of roasting meat in small chunks on a skewer seems to be very ancient in the Near East” and attributes the practice primarily to the scarcity of fuel in that part of the world, unlike in Europe where there was an abundance of fuel available to cook larger cuts of meat.

Often meat is combined with vegetables such as bell pepper, onion and tomatoes on the same skewer, and that is the image that one sees most often in photographs. Since vegetables require different cooking times than meats, it’s preferable to cook them on separate skewers.

The recipes this month are designed so that each person is served three different skewers. The pork kebab is seasoned with olive oil, lemon juice and oregano. The chicken kebab is coated with olive oil flavored with sumac, the Mediterranean spice prized for its fruity, sour flavor. The vegetable kebab consists of bell pepper, onion, tomato and zucchini brushed with olive oil, salt and black pepper.

The kebabs are served with a couscous salad flecked with the green of olives, bell pepper, parsley and capers. An avocado and mango salsa is sharpened with red onion, lime and cayenne. The pineapple and basil relish combines a range of taste sensations — acidic sweetness from the pineapple, smokiness from both the paprika and chipotle pepper, heat from the pepper and a soothing coolness from the basil. I would also serve a flatbread, such as pita, which can be brushed with olive oil and grilled, if desired.

This is a meal that requires little last-minute preparation. The couscous salad, salsa and relish can be prepared in advance and refrigerated. The pork, chicken and vegetables can be cut, skewered, seasoned and refrigerated ahead of time. All that’s left is to prepare the grill, mix a cocktail while the charcoal is burning down to coals and then grill the kebabs.

Pork Kebabs

1 pound boneless pork
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons dried oregano
coarse salt and freshly ground black pepper
lemon wedges

Cut pork into small pieces, thread meat on four skewers and transfer to a platter or small sheet pan.
In a small lidded jar, combine olive oil, lemon juice and oregano and shake to form an emulsion. Pour over skewered meat. Season with salt and pepper and turn skewers to thoroughly coat meat.
Grill, turning frequently, until cooked through and crispy. Serve with lemon wedges. Makes 4 servings.

Avocado and Mango Salsa

2 ripe avocados, peeled, pitted and diced
1 ripe mango, peeled, pitted and diced
¼ cup red onion, diced
2 tablespoons olive oil
1 tablespoon freshly squeezed lime juice
coarse salt and freshly ground black pepper
cayenne pepper

In a mixing bowl, place avocado, mango, onion, olive oil and lime juice, and toss to combine. Season to taste with salt, pepper, and cayenne. Serve chilled. Makes about 2 cups.

Couscous Salad

3½ cups cooked couscous
¼ cup extra virgin olive oil
2 tablespoons chopped bell pepper
2 tablespoons chopped parsley
2 tablespoons chopped green olives
2 teaspoons capers
coarse salt and freshly ground black pepper

Prepare couscous according to package directions, using chicken broth in place of water, to yield 3½ cups of cooked couscous. Turn couscous into a large bowl and fluff with a fork while drizzling on olive oil. Add bell pepper, parsley, olives and capers, toss, and season to taste with salt and pepper. Serve cold or at room temperature. Makes 4 servings.

Vegetable Kebabs

2 small onions, peeled
1 bell pepper
1 medium zucchini
8 large cherry tomatoes
2 tablespoons extra virgin
olive oil
coarse salt and freshly ground black pepper
lemon wedges

Cut each onion in half lengthwise from the stem end, then cut each piece in half so you’ll have 4 wedges from each onion. Cut the bell pepper into squares. Cut the zucchini into cubes. Thread the vegetables on four skewers, alternating them to produce a pleasing combination. Transfer to a platter or small sheet pan. Brush with olive oil and season with salt and pepper.
Grill, turning frequently, until vegetables are softened. Serve with lemon wedges. Makes 4 servings.

Chicken Kebabs

1 pound boneless, skinless chicken thighs
2 tablespoons extra virgin olive oil
1 tablespoon ground sumac
coarse salt and freshly ground black pepper
lemon wedges

Cut chicken into small pieces, thread on four skewers and transfer to a platter or small sheet pan.
In a small bowl, whisk olive oil and sumac together, then pour over the skewered chicken. Season with salt and pepper and turn the skewers to thoroughly coat chicken.
Grill, turning frequently, until cooked through. Serve with lemon wedges. Makes 4 servings.

Peppered Pineapple And Basil Relish

2 cups fresh pineapple, cubed
½ teaspoon smoked paprika
½ teaspoon ground chipotle chile pepper
12-16 basil leaves

Combine pineapple, smoked paprika and chipotle chile pepper and toss to coat. Tear basil leaves over pineapple and toss. Serve chilled. Makes about 2 cups.

Tip
Unless you’re grilling beef or lamb kebabs that you want to serve medium rare, cutting the meat in small pieces has several advantages: seasonings and marinades are more effective, the grilling time is shorter and there is more surface area that will become crispy and flavorful

Grilling times will vary greatly depending on the size of the meat, poultry and vegetables you are cooking and the heat of the grill. The skewers can be turned by hand, but it’s a good idea to have a pair of  tongs nearby if the skewers become too hot to handle.