Summer sizzles along with fresh flavors

Summer hasn’t left us yet, so we surely want to keep firing up the grill. As August winds down, backyard gatherings, poolside get-togethers and easy weeknight meals continue to call for the smoky, flame-kissed flavors that make grilling a summertime favorite.
But late summer is also a good time to move beyond the usual burgers and hot dogs. From grilled vegetables and seafood to perfectly seared steaks and creative takes on familiar favorites, a little variety can bring new life to the backyard menu.
Whether you’re keeping things casual or adding a touch of elegance to an end-of-summer soirée, the grill offers plenty of possibilities. So before summer slips away, turn up the heat and try something a little different.

Chicken Kebabs
With their easy preparation and quick cooking time, kababs are a simple way to enjoy many of your favorite fresh flavors.

• 1/4 cup plus 1 tablespoon spicy brown mustard
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1 tablespoon white wine vinegar
• 1 pound raw boneless skinless chicken breast, cut into 1-inch cubes
• 1/4 teaspoon each of salt and black pepper
• 1 medium red onion, cut into 1-inch chunks

To make sauce, place 3 tablespoons mustard in medium bowl. Add oil and garlic powder, and whisk until uniform. Cover and refrigerate.
To make marinade, in small bowl, combine vinegar with remaining 2 tablespoons mustard. Stir until uniform.
Season chicken with salt and pepper. Place chicken and marinade in large sealable plastic bag. Remove as much air as possible and seal. Gently knead marinade into chicken through bag. Refrigerate for 1 hour.
Meanwhile, if using wooden skewers, soak 4 in water for 20 minutes to prevent burning.
Alternately thread marinated chicken and onion chunks onto 4 skewers. Bring grill to medium-high heat.
Brush both sides of kebabs with sauce. Grill kebabs for 5 minutes with grill cover down.
Flip kebabs and grill for 6 to 8 minutes, or until chicken is cooked through. Enjoy.

Grilled Skirt Steak with Roasted Corn Salad
A quick and easy marinated grilled skirt steak will spice up any gathering. Pair it with a roasted corn salad that embodies the season’s fresh flavors — a mixture of corn, tomato, red onion, basil, and avocado.

• 1 1/2 pounds skirt steak, cut into 4-inch pieces
• 1/3 cup Tabasco Chipotle Pepper Sauce
• 1 tablespoon ground cumin
• 1 large garlic clove, crushed

In a large bowl, combine chipotle pepper sauce, cumin and garlic; add skirt steaks. Toss to mix well; cover and refrigerate at least 30 minutes or overnight.
Preheat grill to high. Grill skirt steak about 5 minutes, or until of desired doneness, turning once. To serve, plate steak with corn salad.

Corn Salad:
• 4 ears corn on the cob, shucked
• 2 large tomatoes, chopped
• 1 small red onion, diced
• 1 ripe avocado, peeled, pitted and diced
• 2 tablespoons fresh chopped basil
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Tabasco Chipotle Pepper Sauce
• 1/4 teaspoon salt

To prepare corn salad: Preheat grill to medium. Grill corn about 5 to 10 minutes, turning frequently, until tender-crisp. When cool enough to handle, cut corn from cob. In medium bowl, combine corn, tomatoes, red onion, avocado, basil, lime juice, olive oil, chipotle pepper sauce to taste, and salt; toss to mix well.

Spiced Sweet Potatoes
A simple spice rub makes a tasty complement to grilled sweet potatoes, adding some extra zest that gives potatoes some pizzas.

• 4 medium sweet potatoes (about 3 pounds), scrubbed well
• 1 teaspoon coarse sea salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chipotle powder
• 2 tablespoons cider vinegar
• 1/4 cup extra-virgin olive oil

Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, 5 to 7 minutes. Drain well. When cool, slice potatoes lengthwise.
Mix together salt, spices and apple cider vinegar; add oil in a slow stream. Brush this mixture on sweet potatoes.
Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes. Serve potatoes warm.