Lamb, Tomato, and Mint Kebabs
Around the world, skewered food is a street favorite, fanned over coals and eaten at makeshift food-stall tables. We've adapted global flavors for easy backyard summer eating: entrée and side, all together on one skewer, no utensils (or washing up) require. Just fire up the grill and enjoy.
Fresh mint really brings out lamb's succulent flavor in this kebab homage to Mediterranean cuisine.
Spicy Buttermilk Chicken and Vegetable Kebabs
Making your own spice blend is worth it. For starters, salt is the main ingredient in jarred spice blends. Making your own lets you control the sodium and use fresh ingredients. You can make the kebabs and buttermilk mixture a day ahead and refrigerate until you're ready to cook.
Peruvian Beef Kebabs
Street vendors in Peru sell anticuchos (grilled meat skewers) made with beef hearts. If you're not feeling that adventurous, sirloin works well, too. Either way, the real star is ground aji amarillo, made from Peru's medium-hot, sunny-yellow chile pepper. It shows up in both the spice rub and the sauce for the beef, lending a subtle floral aroma and radiant yellow color.
The Flavors of the Middle East
Cubes of boneless leg of lamb marinated in fresh onions, garlic, lemon juice, and olive oil beautifully complements fragrant rice seasoned with saffron, mint, and cilantro. For chelo, the rice is parboiled, and then fried in a pan, covered with a cloth, and steamed with butter and salt, creating a crispy, golden crust on the bottom. We cut back on the butter and salt, but the rice still forms a good crust, known as tah dig. Use a nonstick pan here so you can invert the whole pan of rice and show the golden brown crust.
Pineapple Chicken Kebabs with Cilantro-Lime Slaw
A sweet-tangy-spicy glaze of Asian pantry staples caramelizes beautifully under the broiler. To complete the meal, serve with jasmine rice tossed with sliced green onions and lime rind strips.
Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa
Blueberries are the standout ingredient for the sweet and sour sauce that accompanies these grilled kebabs. We used cilantro, basil, and parsley, but you can omit the cilantro. You can also serve this salsa on small toasts spread with creamy Camembert or tangy goat cheese.
Middle Eastern Kofta Kebabs with Lemon-Tahini Sauce
Cooked quinoa acts as a binder for these kebabs, packing them with extra protein and some whole-grain goodness.
Chicken, Red Onion, and Prosciutto-Wrapped Plum Kebabs
This delightful kebab conjures up the flavors of Tuscany. The grilled fusion of prosciutto-wrapped plums really shines.
Grilled Lamb Kufta Kebabs
Kufta is the Hebrew word for meatball, similar to Lebanese kofta or Greek kefta. Ground sumac has a reddish-purple color and lemony flavor, a great addition to spice rubs and vinaigrettes. If you can't find it, substitute 1 teaspoon grated lemon rind.
Yogurt-Marinated Chicken and Zucchini Kebabs
Chicken tossed in lemon juice and Greek yogurt gives these kebabs a creamy, dreamy, zesty flavor the whole family will love.
Over the last decade, Peruvian cuisine has come into Los Angeles' Latin American-dominated food scene, and it has come in swinging. It didn't just bring its famous sashimi-like ceviches; it also brought the Peruvian tradition of yakitori-like anticucho skewers. The brushed-on sauce, loaded with plenty of Peru's bright, fruity, yellow aji pepper, makes these skewers practically habit-forming. Don't say we didn't warn you.
Look for aji amarillo paste, a spicy Peruvian seasoning made from yellow chile peppers, in Latin markets. It's wonderful in marinades and meat rubs.
Grilled Chicken Skewers with Asian Pear Slaw
Marjorie Meek-Bradley of Ripple relies on fish sauce to bring a new dimension to marinades and vinaigrettes. She finds that this salty pantry stape is especially appealing in crisp salads. "Fish sauce creates this exotic Thai flavor without being overpowering," she says.
Apricot-Glazed Pork Kebabs
Cooks from the American South to Southeast Asia know that when pork hits the grill—often with a sweet or spicy sauce—something magical happens. Serve this grilled pork recipe with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.
Salmon, Asparagus, and Fresh Lemon Kebabs
When making this kebab, an ode to the Pacific Northwest, we recommend using wild Pacific salmon. The flavor is unparalleled.
Honey-Lime Chicken Kebabs with Mango Slices
Quick-broiled chicken kebabs with mango, honey, lime, and a pinch of chili powder makes an ideal tropical-inspired meal when you aren’t up for outdoor grilling. Pair with your favorite whole grain or a simple green salad to complete the meal.
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce
A spicy North African–style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.
Pesto Shrimp Kebabs
Fire up the grill and cue the mouth-watering goodness of pesto shrimp paired with grilled bell peppers.
Mango Shrimp Kebabs
Grilled pineapple fans: meet grilled mango. The fruit takes on a smoky char that mellows the sweetness, and it’s absolutely divine. Make sure to slice them thick enough to prevent burning.
BBQ and Tempeh and Mushroom Kebabs
Make sure you've got something for everyone at your next summer get-together by throwing these tasty vegetarian kebabs on the barbie.
Lemony Chicken Kebabs with Tomato-Parsley Salad
Sticking to low-ingredient meals helps keep your dish in check when following a clean-eating diet. This six-ingredient dish delivers big taste with minimal fuss. Start marinating the chicken in the morning to make prep time quick and easy in the afternoon. Serve the salad on a bed of bulgur for a twist on tabbouleh and a fiber boost. If parsley salad isn't your thing, try a spinach salad instead. This is the perfect clean-eating dish for summer.
Grilled Scallop Scampi Kebabs with Arugula and Herb Salad
Loads of flavor come from a simple combo of olive oil, garlic, and reduced white wine that serves as both a basting liquid and a dressing for the herbaceous salad.
Steak and Avocado Kebabs
Give your barbecue a southwest feel with these tasty treats. The avocado's creaminess is a pleasant texture contrast to grilled beef.
Chicken Kebabs and Nectarine Salsa
While this recipe is almost completely clean, the marinade calls for brown sugar. For an easy sugar substitution, replace 1½ teaspoons of maple syrup for the 1 tablespoon of brown sugar. If you enjoy heat, consider adding an additional jalapeno or two to the salsa, as a few of our heat-loving readers suggested; they also suggested trying a different variety of fruits in the salsa to mix up the flavor. This versatile clean eating marinade works well on salmon, too. If you're limited on time, skip the skewering and grill the chicken breasts whole. Serve this clean-eating chicken main dish with a green salad.
Pork and Pineapple Kebabs
Tropical flavors unite via skewer, with jalapeño providing mild heat to complement the cool crispness of pineapple.
Chicken Kebabs with Cucumber Noodles
Marinated in a little honey, ginger, soy sauce, and peanut oil, these Asian-inspired chicken kebabs are paired with cucumber noodles to create an easy weeknight dinner.
Shrimp and Fennel Kebabs with Italian Salsa Verde
Italian salsa verde tastes tangy-briny—totally different from the spicy Mexican salsa of the same name.
Spiced Lamb Kebabs
Yogurt works double duty as marinade and dipping sauce in this easy dish.
Pork and Sweet Pepper Kebabs
Substitute 1-inch red or yellow bell pepper squares if you can't find the mini bells. Wooden skewers need to soak at least 30 minutes before they go on the grill, so plan ahead, if using them.
Chicken Kebabs with Creamy Pesto
Creamy pesto is the perfect cooling counterpoint to these flavorful chicken kebabs.
Classic Beef Shish Kebabs
The trick with this shish kebab recipe is to cook the beef separately from the vegetables so nothing overcooks. You can prepare this recipe on a grill pan, but you’ll need to cook the kebabs in batches.
Tuscan Pork Kebabs
Coming in at under 200 calories per serving, this colorful grilled summer dish is perfect for a light picnic on the patio. Sautéed chard makes a simple side.
Chicken Kebabs and Nectarine Salsa
This company-worthy summer meal has a hint of spice from the chicken that is balanced by the flavors from the nectarine salsa.
Grilled Teriyaki Shrimp Kebabs
This simple dinner caught bmrobertson63's eye. "This dish was so easy and delicious. Always a crowd pleaser. Served with sweet potatoes and asparagus on the grill. One kebab was more than enough to fill me up!"
Beef and Vegetable Kebabs
Only the most basic of seasonings―a little salt, pepper, and thyme―go on these skewers, allowing the fresh tastes of the vegetables and the smoky charred flavors from broiling to shine through. We use the oven to cook the kebabs, so you can prepare them year-round, but if the weather's nice, fire up the grill instead.
Tandoori Tofu and Vegetable Kebabs
Golden raisins in the rice pilaf are a sweet balance to the intense spices in the tandoori marinade. Both tofu’s subtle flavor and tender texture merge well with a multitude of Western and Asian seasonings. The variety of flavors in this dish makes it a healthy, instant classic.
Mediterranean Grilled Chicken Kebabs
The dark meat of chicken thighs stands up to the strong flavors of the marinade. If you have any leftover dressing, serve it as a dipping sauce.
Spicy Moroccan Chicken Skewers
Serve with hot cooked couscous. Give the couscous nutty flavor by toasting it in a hot pan before you rehydrate it.
Beef and Bell Pepper Kebabs
You can substitute flank steak for the sirloin steaks if you're looking for a less expensive cut of meat. Omit the five-spice powder in the marinade, and up the garlic to 2 teaspoons if making for kids.
Spiedini of Chicken and Zucchini with Almond Salsa Verde
With a wonderfully complex and flavorful sauce like this, the chicken and zucchini need almost no seasoning―just salt, pepper, and the grill's flame. The salsa's combination of tangy, briny, herbal, and nutty flavors is perfect for chicken, pork, fish, or shrimp, especially if they're grilled. To save soaking the skewers for a half an hour, use metal ones instead of wood.
Teriyaki Pork and Pineapple
This sweet-salty marinade is excellent for almost any tender cut of meat that's cubed and skewered—chicken breasts or thighs, or beef tenderloin or sirloin. Reducing the marinade concentrates its flavor and helps it stick to the kebabs. Although we usually marinate in zip-top plastic bags, we recommend using a bowl for this recipe so it's easier to scoop out the pork and pineapple with a slotted spoon. Serve over white and wild rice pilaf.
Grilled Sirloin Skewers with Peaches and Peppers
Kebabs are great for entertaining because they’re as easy to serve as they are to prepare. If you’re expecting vegetarians, cook the meat and vegetables on separate skewers, so guests who don’t want meat can pick up a kebab of vegetables. If your guests assemble their own skewers, place the meat and vegetables in separate bowls.
Pesto Halibut Kebabs
Fish may not be the most common kebab ingredient, but halibut's firm texture holds up very well here. Using prepared pesto makes this a snap to put together: Marinate five minutes, skewer, and cook eight minutes. Serve the kebabs with a grain like quinoa, bulgur, or farro for a healthful complete meal.