I've found that one of the ways to get my kids to eat so-called "yucky" food (or rather potentially "yucky" food, since usually they've never actually tried it) is to involve them somehow in the preparation of it. Since it's summer, we tend to cook outside on the grill quite a bit, so combine participation with the spectacle of charring food over an open flame and you have pretty much an irresistable combination.

Let me first note that safety is first and foremost when cooking on the grill with kids around. Anything that gets hot enough to put a nice sear on the outside of a steak can similarly do so on someone's hand or arm, so the first rule of helping Daddy cook dinner on the grill is "stay away from the grill". The second rule is—wait for it—"stay away from the grill". Sensing a pattern here? Kids are not allowed outside unattended when the grill's hot, and trips outside to see what's going on are on a strictly escorted basis and confined to a safe zone on the deck overlooking the barbecue area.

Most of the help part actually takes place in the kitchen beforehand: washing and cutting vegetables with a kid-safe knife, helping gather barbecue tools, and preparing side dishes. Outside, I've found that something as simple as holding the plate or tray to hold food removed from the grill is a great honor. And again, who can resist the primal appeal of flames licking at a piece of meat (or vegetables, too)? The thrill of getting to see the grill in action helps sway the picky eaters in our house.

Here's something we made the other night that everyone loved, and can be put together with stuff you probably already have in the refrigerator—Egyptian chicken kabobs.

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Juice of 4 lemons
• 1/4 cup olive oil
• 6 garlic cloves, finely chopped
• 1/2 teaspoon ground cinnamon
• 2 teaspoons paprika
• 1 teaspoon kosher salt
• Plenty of fresh ground black pepper

Combine lemon juice, olive oil, garlic, cinnamon, paprika, salt, and pepper in a non-reactive bowl or zip-lock bag. Add chicken pieces and stir to coat with marinade. Allow to marinate for at least an hour, stirring occasionally. Thread chicken pieces on skewers, alternating with vegetables like cherry tomatoes, onions, green peppers if you wish.

Build a medium hot charcoal fire in your grill (or just turn on your gas grill, but where's the fun in that?). Cook kabobs for 12-15 minutes total, turning so that all sides of the chicken cubes get nicely seared. Since skewers are sharp and this is supposed to be a kid-friendly recipe, you probably want to slide the food off onto a serving plate and bring dinner to the table that way. Serve with rice or couscous, pita bread, and a nice green salad, maybe with some cucumbers and sliced red onion and olives thrown in.