Mint, paprika, and tart pomegranate molasses match the stronger flavor of ground lamb.
These street food–inspired skewers come from Nigeria. We’re using tender beef short rib here, marinated in a fresh paste of peanut, ginger, and chili powder before a quick turn on the grill.
Double-pronged skewers give delicate, flaky proteins like salmon a bit more stability so they can be turned repeatedly without spinning around or falling apart. A soy sauce, mirin, and brown sugar glaze caramelizes on the fish and baby bok choy as it grills, and also serves as a dipping sauce.
Piri Piri Chicken
Short wooden skewers are both the cooking vessel and the serving utensil for these fiery chicken skewers. This riff on the piri piri marinade balances the heat of fresh chiles with sweet bell pepper, garlic, and a splash of tangy red wine vinegar.
Grilled Lamb Skewers with Mustard Onions
This Senegalese dish calls for a leg of lamb, which is easy to skewer and grills up beautifully.
Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette
Cook these simple salmon-and-tomato kebabs on skewers or even on sturdy rosemary sprigs.
Bacon-Wrapped Vegetable Skewers with Dill Pickle Relish
Dill pickle-herb oil—used as both a marinade and a dipping sauce—gives smoky oyster mushrooms and cherry tomatoes a double hit of brightness.
Baja-Style Rosemary Chicken Skewers
Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.
Spicy Shrimp and Chorizo Kebabs
The superfast, supertasty marinade for the shrimp, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork tenderloin and any kind of steak.
Korean-style horumon stalls are big in Tokyo. These tiny restaurants grill dozens of skewers with animal parts like udders, cockscomb, trachea, you name it. But even with conventional meat, grilling techniques like basting with fresh ginger juice are genius. If you're not adventurous, try it on chicken thighs.
Swordfish Skewers with Salsa Verde
These delicious swordfish skewers use fresh bay leaves, which impart a lovely fragrance to the dish.
Grilled Rib Eye Brochettes with Charmoula
Add easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, because it doesn't dry out on the grill.
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Leg-of-lamb pieces are marinated in a mix of more than 10 ingredients (including saffron and Spanish paprika), many of which are used to make the accompanying salsa verde.
Tequila-Mustard-Glazed Chicken Skewers
The tangy, thick tequila mustard in this recipe serves as both a glaze and a dipping sauce to these easy chicken skewers.