City Kabobs — What Gets Passed Down at the Grill

July Fourth in Las Cruces. I kept the promise I made to Hector. We loaded up the minivan on the third, the kids excited about fireworks, Lisa with her road trip playlist queued. The drive down I-25 through Raton Pass is one of the better drives in this part of the world — the way the land opens up as you come out of the mountains and New Mexico spreads out below you, brown and ochre and enormous. Every time I make this drive I understand something about scale that Denver doesn't teach you.

Hector was outside when we pulled up. He had his lawn chair in the driveway and a bottle of sparkling water and he was wearing the shirt Mom always makes him wear for company. He looked better than I expected — his color was better, his voice was stronger. The medication is working or the lifestyle changes are working or he's decided to will himself into better shape. With Hector it could be all three.

We grilled the Fourth as a family — Ruben's spot at the grill occupied by me, because someone has to, because the grill has to be tended. Carne asada, chorizo, sliced nopales, green onions. Cold Mexican Coke in glass bottles. The twins ate corn from the cob and got it everywhere and nobody minded. Hector ate more than I'd seen him eat in a year. Mom watched him from her chair with an expression I've seen on her face before: cautious joy. You let yourself be happy but you stay ready.

Diego and Hector talked football for three hours. My father, who played forty years ago, and my son, who hasn't started varsity yet, discussing offensive line blocking schemes. I watched from the porch. This is the chain. This is what I'm here to be a link in.

The grill was mine to tend that day, and I took that seriously—someone always has to, and I was glad it was me. We had carne asada and chorizo and nopales going all at once, and what I kept coming back to was how a skewer makes everything feel like a celebration: the colors, the char, the way each piece holds its own while still being part of something bigger. These city kabobs are the version I reach for when I want that same feeling on a weeknight—the same principle of the grill, the same idea of abundance, just scaled down to a Tuesday. Ruben would have approved.

City Kabobs

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 6

Ingredients

• 1 1/2 lbs beef sirloin, cut into 1 1/2-inch cubes
• 1 lb Italian sausage links, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into wedges
• 8 oz cremini mushrooms, stems trimmed
• 2 medium zucchini, sliced into 3/4-inch rounds
• 3 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• Metal or soaked wooden skewers

Instructions

1. Marinate the meat. In a large bowl, whisk together olive oil, Worcestershire sauce, garlic, smoked paprika, cumin, salt, and pepper. Add the beef cubes and sausage pieces. Toss to coat, cover, and let marinate for at least 15 minutes at room temperature (or up to 4 hours in the refrigerator).
2. Prep the vegetables. Cut bell peppers, onion, zucchini, and mushrooms into similarly sized pieces so they cook evenly. Keep them in a separate bowl and drizzle lightly with olive oil and a pinch of salt.
3. Assemble the skewers. Thread the beef, sausage, and vegetables onto skewers, alternating pieces for color and variety. Press pieces snugly together without overcrowding.
4. Heat the grill. Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
5. Grill the kabobs. Place skewers on the grill. Cook for 12–15 minutes total, turning every 3–4 minutes, until the beef is cooked to desired doneness and the sausage is browned through. The vegetables should have visible char on the edges.
6. Rest and serve. Remove kabobs from the grill and let rest for 3 minutes before serving. Slide off skewers onto a platter and serve immediately with warm tortillas, rice, or grilled onions.

Nutrition (per serving)

Calories: 410 | Protein: 34g | Fat: 24g | Carbs: 11g | Fiber: 2g | Sodium: 680mg