Memorial Day Weekend is the official start of summertime as made apparent by the crazy traffic heading down to the Jersey Shore from New York City, the (sometimes) warm temperatures, the three-day weekend, and most importantly…the BBQs!

My family typically gathers together at my parents’ home for the long weekend. They live close to the beach (10 minute drive) but also in the middle of the woods (sweet paradise), so it’s a lovely place to spend a long weekend. Our summer weekends usually consist of a big breakfast, all day on the beach, and then a delicious meal shared together on the porch. My dad has spent many a summer evening outside on the patio mastering the charcoal grill. My mom plans and preps the meal, and then my dad executes perfectly; they are quite the duo. I took inspiration from their grilling savvy for this recipe. There is nothing better than a fresh char on some fresh vegetables, am I right?

Due to the fact that I live in an apartment building in New York City without a balcony or area suitable for grilling (very sad about this!), I actually made these beauties on the stove – a grill pan would work just fine. And although I boiled these ears of corn, I would suggest throwing the cobs on the grill with the kebabs if you are in the grilling mode! Check out how easy this was below.