Labor Day backyard barbecues have a reputation for being summer's last big grilling extravaganzas. Family vacations are over. School has begun. The weather may still be warm, but the days are growing shorter and the air carries the first hints of autumn. Of course, we want to grill while we still can!

But let's be honest for a moment. Those of us who love to grill have been grilling all summer, every chance we get. We're tired. Sure, we want to make a big impression on Labor Day. Truth be told, though, we want to make that impression as easily as possible.

So please allow me to offer you a strategy for getting the maximum effect for minimal work. It's not about how big an effort you make. It's about how big the flavors are that you produce.

To me, big flavor results first from bold seasonings. Those seasonings will make an even greater impact if you give them time to penetrate deeply into food by marinating. And you'll highlight those flavors even more by complementing them with a sensational yet easy sauce or condiment that you add at serving time.

My easy recipe for Tandoori Chicken Kabobs with Summer Plum Chutney employs all three of those strategies to memorably delicious effect.

It begins with bold seasonings inspired by those used for the Indian-style of cooking called tandoori, named after a large, intensely hot clay oven, a tandoor, in which foods are suspended from the rim on large skewers, quickly cooking in a way that's part roasting, part grilling. Whether poultry, meat, or seafood, tandoori foods are usually first coated with a blend of yogurt and fragrant spices that I interpret here in my own recipe using seasonings you can find easily in Western markets.

Marinating the chicken in this mixture for several hours or overnight makes every morsel incredibly juicy and flavorful. You can use the marinade with equally good results for beef or lamb; try it, too, with firm fish fillet or whole shrimp, though you should reduce the marinating time to no more than a couple of hours for those already tender ingredients.

In the classic Indian tradition, I serve my kabobs with a sweet-and-spicy chutney. And what better kind to make than one featuring late summer's abundant, juicy plums? It takes very little time at all to simmer the cut-up fruit with fresh chili, sugar, and vinegar for a marvelous blend of spicy, sweet, and tangy flavors.

When the moment actually comes to throw the food on the grill and then serve it, your efforts will be limited to the time it takes to cook bite-sized pieces of chicken. So you'll truly be able to rest from your labors on Labor Day.

TANDOORI-STYLE CHICKEN KABOBS WITH SUMMER PLUM CHUTNEY

Serves 6

KABOBS:

3 pounds boneless skinless organic chicken, half white meat, half dark meat

1/2 tablespoon whole cumin seeds

1/2 tablespoon whole coriander seeds

2 cups plain organic yogurt

2 tablespoons honey

2 tablespoons finely chopped green onion

1 tablespoon finely chopped fresh ginger

1 tablespoon finely chopped garlic

1/2 tablespoon freshly ground black pepper

1/2 tablespoon salt

1 teaspoon red pepper flakes

1/2 cup coarsely chopped cilantro leaves

CHUTNEY:

1 tablespoon peanut oil

1 medium red onion, diced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 organic jalapeno chile, finely chopped

1 tablespoon brown sugar

2 tablespoons white wine vinegar

4 red flesh plums, pitted and chopped

Juice of 1 orange

1 tablespoon bottled Chinese hoisin sauce

If using bamboo or wooden skewers, spread them in a shallow dish, add cold water to cover, and leave them to soak for about an hour.

Cut the chicken into bite-sized pieces and thread them on the skewers. Arrange the skewers in a shallow, nonreactive dish.

Put the whole cumin seeds and coriander seeds in a small dry skillet and toast them over medium-low heat, stirring frequently, just until they are fragrant slightly darkened in color, 1 to 2 minutes. Transfer to a dish to cool. Add the seeds to a food processor along with the yogurt, honey, green onion, ginger, garlic, black pepper, salt, and red pepper flakes. Process until well blended. Add the cilantro leaves and process until they are pureed and thoroughly blended.

Pour the marinade over the skewers, turning them to coat the chicken evenly. Cover with plastic wrap and marinate in the refrigerator at least 4 hours or as long as overnight.

While the chicken is marinating, make the Plum Chutney. In a medium saute pan, heat the peanut oil over medium heat. Add the onion and saute until tender, about 4 minutes. Add the salt, pepper, jalapeno, and brown sugar. Continue to cook, stirring frequently, until the sugar has melted completely and begun to turn syrupy, 1 to 2 minutes more. Carefully stir in the vinegar and cook, stirring, for about 3 minutes longer. Stir in the plums, orange juice, and hoisin sauce and cook, stirring frequently, until the plums are tender and the chutney is thick, about 5 to 7 minutes longer. Transfer to a stainless-steel or glass bowl, let come to room temperature, and refrigerate until half an hour before serving time.

Preheat an outdoor grill. Remove the chicken kabobs from the marinade, shaking off excess marinade. Grill until the chicken is golden brown and cooked through, about 10 minutes total cooking time.

Serve the kabobs on a platter or individual plates, passing the chutney alongside.