Pick a day and spend it with friends.
Do you recall my friend, Tamara? To jog your memory, she had the brilliant idea to invite neighboring women to her home for a small getting-to-know-you dinner gathering. At the time, we were all strangers not knowing what to expect, but it turned out to be a very rewarding evening. The following month, someone else took the lead and opened their home — and the trend was set. We would each select a month to host on the third Thursday. April belongs to me.
I’ll share a little secret with you. I didn’t blindly choose April. I had something in mind when I raised my hand once March was spoken for. Something special always occurs at our home in mid-April. Picture if you will, two 15-foot blooming redbud trees bursting in purple glory, the branches creating a stunning canopy over our courtyard. From there you can glimpse midnight tulips appearing against a backdrop of yellow forsythia. It’s simply stunning. Add in longer days and warmer evenings, and you have the makings of a picturesque outdoor setting.
Over the past year, those who have hosted have done so with everything from sit-down dinners on her best dishes to finger foods on paper plates. Anything goes, and the variety is welcomed. Since I don’t have a lot of space in my courtyard for a sit-down dinner, I decided to serve a meal that could easily be enjoyed while sitting or standing. And because we’re all about our conversations, I wanted everyone to remain socially mobile.
Knowing the evening temps could be a little cool, I wanted to serve something hot and thought what better way than mini-kabobs straight off the grill. Kabobs are a non-utensil, grab-and-go, light fare, magic on a stick. And the prep can be handled ahead of time.
In hopes of elevating the experience, I’m serving a variety of kabobs — shrimp, chicken, and tenderloin — stacked with veggies and three scrumptious sauces for dipping. And because I’m dying to get lost in conversation, I’ve tagged my husband, Thom, for the grill work and extended an invite to all the hubbies to join us — a fantastic way to broaden friendships via the spouses.
I see the takeaway from our third Thursdays as a reminder that God created us for relationship. And even if I’m in a season where I feel fulfilled, I ponder who then could need me? Shout out to Tamara who already knew we truly needed one another.
Spicy Glazed Shrimp with Green Goddess Dipping Sauce
Makes 6 servings
Kabob Ingredients
24 oz large shrimp (16/20 count, peeled with tail on)
2 Tbsp. honey
2 Tbsp. spicy brown mustard
1 Tbsp. Jerk seasoning
2 Tbsp. olive oil
1 tsp. salt and pepper
3 yellow squash (cut into 1-inch pieces)
2 zucchini squash (cut into 1-inch pieces)
1 red onion (cut into 1-inch pieces)
Sauce Ingredients
3/4 c. sour cream
1/2 c. mayonnaise
1 scallion (chopped)
1/2 c. fresh parsley
1 Tbsp. fresh dill
1 Tbsp. fresh tarragon
1 Tbsp. lemon juice
1 Tbsp. lemon zest
1 clove garlic
1/2 tsp. salt
1/2 tsp. pepper
Directions
For the sauce, place all ingredients in an electric food processor and blend for 30 seconds or until smooth. Cover and chill for one hour. In a small bowl, stir together honey, mustard, and Jerk seasoning. Skewer tri-color vegetables onto eight skewers, interchanging colors. Brush with olive oil and sprinkle with salt and pepper. Grill for 15 minutes at 400 degrees. Thread shrimp onto remaining eight skewers and grill for two minutes on each side. Baste shrimp with honey mixture and serve immediately with dipping sauce.
Tip from Laura — With all of the recipes, it’s always best to soak the skewers in water for 30 minutes. This will keep them from burning.
Grilled Beef and Vegetable Kabobs with Cowboy Butter Dipping Sauce
Makes 6 servings
Kabob Ingredients
2 lbs. filet beef tenderloin (cut into 1-inch pieces)
3 Tbsp. red wine vinegar
1 Tbsp. lemon juice
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/3 c. olive oil
2 red onions (cut into 1-inch pieces)
1 large sweet red pepper (cut into 1-inch pieces)
1 large yellow pepper (cut into 1-inch pieces)
1 large green pepper (cut into 1-inch pieces)
Sauce Ingredients
6 Tbsp. butter (melted)
3 Tbsp. lemon juice
1 Tbsp. lemon zest
1 Tbsp. Dijon mustard
1/4 tsp. crushed red pepper flakes
1/4 tsp. paprika
4 cloves garlic (minced)
2 Tbsp. fresh parsley (minced)
1 Tbsp. fresh thyme (minced)
1 Tbsp. fresh chives (minced)
Directions
In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper, and olive oil. Pour into a gallon resealable bag, then add beef. Seal bag and turn to coat. Refrigerate for at least five hours or overnight. Discard marinade and thread beef and alternating vegetables onto 16 skewers. Grill for eight minutes or until desired doneness. For the sauce, in a small pan, melt the butter. Once the butter is melted, place the remaining ingredients in the pan and whisk gently until well combined. Salt and pepper to taste. Serve warm with grilled steak and vegetables.
Grilled Chicken and Vegetable Kabobs with Smoky Pecan Relish Dipping Sauce
Makes 6 servings
Kabob Ingredients
2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
1/2 c. olive oil (divided)
1/4 c. soy sauce
3 Tbsp. lemon juice
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
4 cloves garlic (minced)
1 tsp. basil
Black pepper
2 zucchini squash (cut into 1-inch pieces)
1 red bell pepper (cut into 1-inch pieces)
1 yellow pepper (cut into 1-inch pieces)
1 purple onion (cut into 1-inch pieces)
Sauce Ingredients
1/2 cup pecan halves
12 oz. jar roasted red peppers (drained and patted dry)
3 Tbsp. olive oil
1 Tbsp. red wine vinegar
2–3 cloves garlic (minced)
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
Directions
Preheat the oven to 350 degrees. Spread pecans on a sheet pan and bake for eight to 10 minutes. Allow pecans to cool. In a food processor, add pecans, peppers, oil, red wine, garlic, and seasonings. Pulse until finely chopped but not smooth. Cover and chill for two hours. For the kabob, place 1/4 cup of olive oil, soy sauce, lemon, sugar, Worcestershire sauce, garlic, basil, and black pepper in a bag and squish until blended. Add chicken, reseal the bag, and turn contents to coat the chicken. Place in the refrigerator for up to four hours to marinate. Place the cut vegetables into a bowl with the remaining olive oil. Stir around to coat and salt and pepper to taste. Place the chicken and vegetables on the skewers, alternating between chicken and vegetables. Grill over medium heat for 12–18 minutes, or the internal temperature of the chicken reaches 165 degrees.
Tip from Laura — If available, use a smoky paprika for that extra smoky flavor to the pecan dipping sauce.
These recipes originally appeared in the April 2024 issue of HomeLife Magazine.
