Gena's chicken kebabs. Photo: Erica George Dines Photography.

It is hard to believe that kids are nearly back in school, and it's time to resume the hectic weekly schedule of balancing school, work and afternoon activities while still getting a hot meal on the table.

As much I enjoy eating out, I also love cooking and knowing exactly what is going into my food. Summer is nearing the end, but that does not mean you have to put away your grill -- use it to your advantage.

Grilling can save you time in the kitchen and help you get meals on the table in a quick fashion without heating up the kitchen. Get my go-to quick grilling recipes after the jump.

I have several recipes that I can prepare in a snap while relying on my grill to save time. Pair these flavorful dishes with simple sides and you can feed your family or friends a homemade meal with little effort and a big reward of satisfaction.

Maple-Dijon Chicken Kebabs

Oven-roasted sweet potato fries are a perfect match with this maple chicken -- and kids love them!

PREP TIME 15 minutes
COOK TIME 12 minutes
YIELD 4 servings

Marinade:
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup maple syrup

Kebabs:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
2 medium zucchini, cut into 1/2-inch slices
8 wooden skewers, soaked in water for 15 minutes

FIRST While prepping ingredients, soak skewers in water. Preheat grill to medium-high heat.

NEXT In a large mixing bowl, combine marinade ingredients; toss chicken and zucchini in mixture to coat. Thread chicken and zucchini on skewers, alternating one at a time.

LAST Oil grill grates and grill chicken until golden brown and cooked through, turning occasionally, about 10-12 minutes total. Remove chicken from grill and serve.

Pork Chops with Balsamic-Cherry Sauce

Pair with simple Parmesan couscous (Near East is my favorite brand) and a green salad topped with goat cheese, sliced apples and a balsamic vinaigrette.

PREP TIME 10 minutes
COOK TIME 10 minutes
YIELD 4 servings

4 thick-cut pork chops, each about 1-inch thick
3/4 cup balsamic vinegar
1 tablespoon sugar
1/2 cup cherry preserves

FIRST Preheat grill to medium-high heat. Season pork chops with salt and pepper; set aside. In a small saucepan, heat balsamic vinegar and sugar over medium heat for 5 minutes to reduce. Add cherry preserves and black pepper; cook 3 more minutes to reduce and combine. Remove from heat.

LAST Set aside a half-cup of the sauce for serving. Brush remaining sauce on pork chops. Grill chops for 5 minutes per side or until meat thermometer reaches 145 degrees F. Remove chops from grill, cover chops with aluminum foil and let rest 5 minutes. Serve pork chops with reserved balsamic sauce.

Greek Lamb Burgers with Feta-Yogurt Sauce

Serve these burgers with simple Greek salad mixture of chopped tomatoes, cucumbers and feta cheese. Drizzle with olive oil, red wine vinegar and chopped kalamata olives, and top with a sprinkle of dried or fresh oregano. Oven-roasted fries also make an excellent side.

PREP TIME 15 minutes
COOK TIME 15 minutes
YIELD 6 servings

Sauce:
1/2 cup crumbled feta cheese
1/4 cup plain yogurt
1/4 cup chopped flat-leaf parsley leaves
1 tablespoon olive oil
Juice of half a lemon
Cayenne pepper to taste

Burgers:
2 pounds ground lamb
3/4 cup feta cheese crumbles
1/2 cup chopped pitted kalamata olives
1/4 cup chopped flat-leaf parsley
2 teaspoons dried oregano

To serve:
6 hamburger buns, toasted
Cucumber slices

FIRST To make sauce, combine ingredients in a work bowl of a food-processor fitted with the blade attachment or mix by hand using back of fork to blend well. Season to taste with cayenne, salt and pepper; set aside.

NEXT Heat grill to medium-high heat. Combine lamb through oregano in a large bowl, season with salt and pepper and form six equal sized patties, each about 1-inch thick.

LAST Oil grill grates and cook burgers to desired doneness, about 4 minutes per side for medium-rare. Remove burgers from grill, let rest 5 minutes and serve on buns with feta-yogurt sauce and cucumber slices.

Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site, GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.