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"Kebabs&amp;#8212;For Lunch, Dinner and Dessert\\nForget chicken, peppers and onions. These easy-to-assemble meals-on-a-stick make use of much more. Think fruit, cheese, herbs and?cake! Icing optional.\\nBet you didn't know you could grill avocado. You can, but not for long, which is why tuna is its perfect skewer mate. Italy-based blogger [Giulia Scarpaleggia](http://www.en.julskitchen.com), marinates both the tuna and avocado separately in a bowl with olive oil, lime, chili, fresh mint, basil, and dried oregano, then threads them and \\\"barely\\\" grills them\u2014about two minutes each side, tops. She suggests carefully pouring (watch out for backfire) the remainder of the marinade over the skewers as they are cooking. Sprinkle with finishing salt and serve with rice or over some dandelion greens.\\nBlogger [Jada Cash](http://www.betterwithbutter.com) turns the classic Greek salad on its head by making it a kebab. Not only is it visually arresting but also much healthier since the ingredients don't sit in a bath of dressing. The method couldn't be easier.\\n\\nTear a head of butter lettuce into small pieces; cut an English cucumber and some sheep's milk feta cheese into 1/2-inch cubes; roughly chop some red onions into 1/2 inch pieces. Assemble the skewers by alternating ingredients. Serve with a classic tzatziki dressing on the side.\\nWho says kebabs are strictly main course? Blogger [Sheri Silver](http://sherisilver.com/), a devoted baker, likes to dream up ways to skewer her favorite sweet treats. Here, she alternates strawberries with homemade pound cake, but you can use bakery-bought. She serves these with some heavy cream, beaten until stiff with a dash of brown sugar.\\nSometimes, the medium is the message, says blogger [Meredith Keltz](http://thefoodyenta.com). Take this skewer, which is a thick rosemary twig, and an aromatically creative way to present grilled shrimp. For two servings (two twigs each) you'll need 12 shrimp, some green chili powder, a pinch of salt and a pinch of pepper. Carefully insert the rosemary twigs through the cleaned and deveined shrimp, season with olive oil and spices and grill until the shrimp is just cooked through, when they are slightly pink. Serve over summer baby greens or a big bowl of quinoa or couscous.\\nSalmon holds up surprisingly well on a skewer especially when buttressed by tart lemon wedges; they add brightness and texture to these light summer kebabs. Blogger [Gina Homolka](http://www.skinnytaste.com/) whose \\\"Skinny Taste\\\" blog emphasizes eating healthy and everything \\\"in moderation\\\" seasons these skewers with an unorthodox blend of oregano and cumin.\\n\\nClick [here](http://www.skinnytaste.com/2013/06/these-lovely-grilled-salmon-and-lemon.html) for the complete recipe.\\n[Skinny Taste's Homolka](http://www.skinnytaste.com/) says this easy-to-assemble dessert (or snack) is a great (and pretty) way to get your daily servings of fruit. Serve with a yogurt dipping sauce to sweeten your choice of seasonal fruit.\\n\\nClick [here](http://www.skinnytaste.com/2012/03/rainbow-fruit-skewers-with-yogurt-fruit.html) for the complete recipe.\\nHere, blogger [Rebecca Crump](http://www.ezrapoundcake.com) takes America's love affair with \\\"meat and potatoes\\\" and, well, puts a stick through it. This is a great way to get your steak fix while keeping portions reasonable. She alternates pieces of marinated rib eye (for the marinade use garlic, rosemary, olive oil and balsamic vinegar) with bliss potatoes and wedges from a meaty Portobello mushroom cap.\\n\\nClick [here](http://www.ezrapoundcake.com/archives/3991) for the complete recipe.\\nThough by definition, a kebab is skewered meat, the term now encompasses many meatless interpretations, including veggie brochettes. [Crump](http://www.ezrapoundcake.com) dresses local farmer's market veggies in a pesto vinaigrette before laying them on the grill. You can eat these as \\\"salad on a stick\\\" or you can serve them atop a plate of peppery arugula or quinoa for a light and healthy summer meal.\\n\\nClick [here](http://www.ezrapoundcake.com/archives/22440) for the complete recipe.\\nFood and fashion blogger/author [Katy Atlas](http://www.sugarlaws.com) prides herself on living la dolce vita. Her salty-meets-sweet skewers, which thread together watermelon and mint\u2014two great mid-summer flavors\u2014with chunks of salty feta (goat or sheep's milk will work) make the perfect appetizer for a deck party in August.\\n\\nClick [here](http://www.sugarlaws.com/watermelon-feta-mint-skewers) for the complete recipe."^^<http://www.w3.org/2001/XMLSchema#string>
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