3 Tips and Tricks for Your Urban BBQ!

Urban BBQ – 3 Tips and Tricks
Written by: Ray Ball
Shot by: Ray Ball

Most yuppies (Young, Urban, Professionals) all have something in common when it comes to our living situations… no space! For those of you who have a house with some real grass consider yourself lucky!! Having lived in an awesome studio loft in college, I loved the convenience of walking to all the clubs and bars, but hated the lack of space to kick it with my friends! I’m a proven and certified hungry girl, so not having a huge grill or prep space made it difficult to entertain, even at the park!

Here are few ways to make your Urban BBQ hit:

1.     HANDHELDS: You want foods people can eat on the go and can hold with hand. Not being tied to a table allows people to mingle and socialize with out worrying about a plate falling or bugs flying into your baked beans! I recommend kebabs of any type. You can get all the good groups in a kabob, not to mention the awesomeness of fresh veggies on the grill!

2.     NO Styrofoam: I know, I know, it’s cheap… I get it. But let’s get real, we’re grown (at least that’s what we tell our parents), there are plenty classy and fancy looking plastic dish wear out there for you to choose from. If you’re on a budget try somewhere like Homegoods or TJ Maxx! PLUS, do you want to be that person whose plate flew away with the mac and cheese on it?

3.     DESSERT: Yep, you better have a second course with your BBQ! A few great handheld desserts include cupcakes and homemade popsicles. Since we’re all grown and ish, lets get fancy and include booze! Wine is a great mixer with any dessert; just replace the water in the recipe with the booze of your choice!

Now you’ve got all the tools to impress your friends even when you’re tight on space or time! All you need to set off your Urban BBQ is some jungle juice and water balloons right?

Grilled Turkey Kebabs

1 lbs Package of Ground Turkey
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
1-2 Zucchini and Squash
½  Sweet Onion
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Dried Basil
1 Tablespoon Paprika
1 Large Egg
Sea Salt and Cracked Black Pepper to taste


If making in the oven: Preheat oven to 350 degrees, turn on broil for the LAST 5-8 minutes in oven.

If making on the grill: Light grill 20-30 minutes ahead of time, so your coals are the perfect temp when you’re ready.  Also, soak skewers in water if wooden prior to using them so they won’t burn on the grill.

1.     Mix ground turkey with basil, paprika, salt, pep, onion powder, garlic powder, and 1 egg. Then form into 1-inch portioned balls (I was trying so hard not to be dirty)!
2.     Dice all veggies into 1-inch portions, you want them all the same size so they cook evenly.
3.     Begin to layer your veggies and ground turkey onto your skewers. You don’t have to go in any specific order. I wouldn’t recommend putting the meat to close to each other; otherwise it won’t cook very even.
4.     Drizzle EVOO onto your kebabs and sprinkle with salt and pep to taste.
5.     Place in oven, on large baking sheet, or on grill.

If you cook in the oven, cook for 15-20 minutes, turn broil on for the last 5-8 minutes to get a good char.

If you cook on the grill, cook for 15-20 minutes turning kebabs ONCE and cooking an additional 5 minutes on the other side or until brown.

Stay hungry my friends…

Ray Ball 

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