Baseball and apple pie, the Fourth of July and fireworks – summer is the season of great, all-American pairings, and few shout “summer” more effectively than the combination of grilling and fun. You know summer has truly arrived when friends and family gather in the backyard to share some grilled goodness.

“Grilling captivates because of its flexibility and ease,” says Cheryl Brown, editorial director of Recipes.com. “You get to be outside, not stuck in a sweltering kitchen; there’s less mess; and you’re literally playing with fire! Not to mention grilling allows food’s pure flavors to shine through, without interference from heavy sauces or complex preparations.”

Though some find grilling intimidating, Brown says there’s no need to be afraid. “Grilling is a surprisingly simple cooking technique that anyone can master.”

While burgers and chicken will always be a welcome staple of grilling season, trying new grilling recipes can be a great way to add excitement to your cookout – experiment with seafood, pork, or lamb. Simple vegetables like zucchini and asparagus suddenly become sophisticated when cooked on the grill.

The grilling gurus at Recipe.com point out three delicious reasons to add some sizzle to your summer meals and go al fresco:

Mad for marinades

“You can marinate anything, from chicken and steak to fish and veggies,” Brown says. “And you probably already have the ingredients for a homemade marinade right in your pantry.”

Chicken marinades are especially great for grilling because chicken is a naturally mild meat that benefits from the flavor boost marinades offer. Marinating can also help tenderize tougher meats like beef or pork. When marinating more delicate foods like veggies or fish, focus on flavor benefits, marinate for just a few hours, rather than overnight – you don’t want them to get mushy.

When grilling marinated foods, keep the heat on the grill a bit lower so the marinade doesn’t burn. This will also help keep chicken more moist. “Low and slow is the way to go!” says Brown.

Killer kabobs

“Who doesn’t love the idea of dinner on a stick? Kabobs are just inherently fun,” Brown says. “They’re also incredibly versatile – you can honestly use countless combinations. You can even make dessert kabobs.”

When you’re pressed for time on a weeknight, grilling kabobs is a perfect solution. Because the meat and veggies are cut into bite-sized chunks, kabobs cook quickly on the grill, ensuring dinner will be on the table in minutes. And thanks to the combo of meat and vegetables, you don’t have to fuss with lots of side dishes – you’ve already got a complete meal ready to go.

Make it a family affair

Because of busy schedules, lots of parents try to keep kids out of the kitchen so they can get dinner ready quickly. Grilling is a great way to change that dynamic and get everyone involved in cooking the family meal. Little kids can choose what meats or vegetables should go on the kabobs (and in what order!), they can whisk marinades (or shake them in jars), and they can even spear chunks of meat and vegetables onto skewers – with proper adult supervision, of course. Teens can assist with managing the grill, flipping food and testing temperatures.

Try this great kabob recipe from Recipes.com. The site has thousands of great dinner ideas, and, as an added bonus, each of their recipes is tied to coupons and specials at supermarkets near you, making savings a cinch.

Ginger Chicken Kabobs

Makes: Four two-skewer servings

Preparation time: 25 minutes

Total time: two hours, 33 minutes

Ingredients:

1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces

2 tablespoons fresh cilantro, finely snipped

1 tablespoon freshly grated ginger

2 cloves garlic, minced

1 Serrano chili pepper, seeded and chopped finely

1 teaspoon cooking oil

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon garam masala

1/8 teaspoon ground nutmeg

1 cup fresh pineapple cubes

1/2 medium red sweet pepper, cut into 1-inch pieces

1/2 medium green sweet pepper, cut into 1-inch pieces

Directions:

Place chicken cubes in a large, resealable plastic bag and set in a shallow dish. Add cilantro, ginger, garlic, Serrano pepper, oil, coriander, cumin, salt, garam masala and nutmeg to bag. Seal bag, turn and press to coat chicken. Chill for at least two hours and up to six hours.

On eight 10- to 12-inch skewers, alternately thread the chicken, pineapple, red sweet pepper and green sweet pepper, leaving 1/4-inch space between pieces.

Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for eight to 12 minutes, or until the chicken is no longer pink, turning occasionally to brown evenly.