Sizzling Kebab Recipes

Photo: Becky Luigart-Stayner

Each of these kebabs features a tasty combo that really pleases. The brilliant thing about kebabs is how versatile they are. Each family member of dinner guest can stack their own stick with their picks for meats and vegetables. Cook over a hot grill, and your meal is ready in just minutes. If you have time to spare, build your skewers a few hours in advance, and soak in your choice of marinades. You really can't go wrong with this fun dinner-on-a-stick treat.

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Almond-Coconut Chicken Satay

Scott Rounds

View Recipe: Almond-Coconut Chicken Satay

We switch up the peanut butter in a classic satay sauce for almond butter and add Thai red curry paste, a powerhouse condiment made up of nearly 14 ingredients including fresh ginger, lemongrass, and chiles. Don’t worry about the extra coconut milk in the can; you’ll use it up in the following recipe. Soaking the skewers for 10 to 20 minutes will keep them from burning on the grill pan. You can also use metal skewers.

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Spicy Buttermilk Chicken and Vegetable Kebabs

Photo: Jennifer Causey

View Recipe: 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.

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Peruvian Beef Kebabs

Photo: Oxmoor House

View Recipe: 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.

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The Flavors of the Middle East

Photo: Oxmoor House

View Recipe: Chelo Kebab

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.

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Pineapple Chicken Kebabs with Cilantro-Lime Slaw

Photo: Jennifer Causey

View Recipe: 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.

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Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa

Photo: Jason Varney

View Recipe: 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.

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Middle Eastern Kofta Kebabs with Lemon-Tahini Sauce

Photo: Jennifer Causey

View Recipe: 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.

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Grilled Lamb Kufta Kebabs

Photo: Christopher Testani

View Recipe: 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.

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Yogurt-Marinated Chicken and Zucchini Kebabs

Photo: Randy Mayor

View Recipe: 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.

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Chicken Anticuchos

Photo: Dylan + Jeni

View Recipe: Chicken Anticuchos

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.

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Grilled Chicken Skewers With Asian Pear Slaw

Photo: Hector Sanchez

View Recipe: 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 staple is especially appealing in crisp salads. "Fish sauce creates this exotic Thai flavor without being overpowering," she says.

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Lemony Chicken Kebabs with Tomato-Parsley Salad

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

View Recipe: 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.

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Grilled Scallop Scampi Kebabs with Arugula and Herb Salad

Photo: Brie Passano

View Recipe: 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.

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Chicken Kebabs and Nectarine Salsa

Photo: John Autry and Randy Mayor

View Recipe: 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.

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Tuscan Pork Kebabs

Photo: Becky Luigart-Stayner

View Recipe: 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.

Replay gallery

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Almond-Coconut Chicken Satay

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Spicy Buttermilk Chicken and Vegetable Kebabs

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Peruvian Beef Kebabs

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The Flavors of the Middle East

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Pineapple Chicken Kebabs with Cilantro-Lime Slaw

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Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa

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Middle Eastern Kofta Kebabs with Lemon-Tahini Sauce

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Grilled Lamb Kufta Kebabs

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Yogurt-Marinated Chicken and Zucchini Kebabs

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Chicken Anticuchos

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Grilled Chicken Skewers With Asian Pear Slaw

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Lemony Chicken Kebabs with Tomato-Parsley Salad

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Grilled Scallop Scampi Kebabs with Arugula and Herb Salad

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Chicken Kebabs and Nectarine Salsa

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Tuscan Pork Kebabs

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