skewer

Check out this easy recipe for crazy good pizza tornados--recipe from Delish.com!

Pizza Tornados

cherry tomatoes

green bell peppers,

c. small button mushrooms

c. sliced pepperoni

basil leaves

tube refrigerated pizza dough

olive oil

Italian seasoning

c. mozzarella

black pepper

Grilled chicken skewers don't always need a long marinade to be full of flavor. These spend just a few minutes in a lemony, garlicky mix before they're grilled. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid.

Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri Recipe

For the Kebabs:

(45 milliliters) extra-virgin olive oil

(15 milliliters) grated zest and

(5 milliliters) maple syrup or honey

(about 4 grams) coarse kosher salt

(about 2 grams) black pepper

(about 2 grams) crushed red pepper flakes

(900 grams) boneless, skinless chicken thighs (or breasts)

cherry tomatoes (about 12 ounces; 340 grams)

For the Chimichurri:

basil leaves (about 1 1/4 ounces; 35 grams)

fresh flat-leaf parsley (about 1/4 ounce; 10 grams)

(80 milliliters) extra-virgin olive oil,

(30 milliliters) red wine vinegar

garlic clove, grated (about 1 teaspoon; 4 grams)

salt and pepper,

Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

For the Kebabs: While grill preheats, whisk together garlic, oil, lemon zest and juice, maple syrup, salt, pepper, and red pepper flakes in a large bowl.

Prick chicken all over with a fork, then cut into 2-inch chunks. Add to marinade and mix to coat. It needs to sit for only about 5 minutes.

For the Chimichurri: While chicken marinates, combine basil, parsley, olive oil, vinegar, garlic, a large pinch of salt, and a few grinds of black pepper in the bowl of a food processor and pulse until herbs are coarsely chopped. Season to taste with more salt and pepper as desired. Pour into a serving bowl and leave at room temperature until chicken is ready.

Thread chicken onto metal (or pre-soaked bamboo) skewers, using a halved onion or potato to make the process faster and safer. Make sure to leave a little room between pieces on the skewers so they cook evenly. 

Thread tomatoes onto separate skewers, brush with olive oil, and sprinkle with a little salt.

Grill chicken and tomatoes over direct heat until tomatoes are softened and chicken is lightly charred and cooked through, turning skewers occasionally, about 5 minutes for tomatoes and 10 minutes for chicken.

Transfer chicken and tomato skewers to a platter and serve with chimichurri.

For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don't precisely measure temperature as they cook.

Japanese Chicken Skewers With Scallion (Negima Yakitori) Recipe

(1kg) boneless, skinless chicken thighs, cut into 1-inch dice

salt and freshly ground white or black pepper

scallions,

(120 milliliters) teriyaki sauce (see note)

In a large bowl, toss chicken pieces with 2 teaspoons kosher salt and a few grinds of pepper. Thread 2 to 3 pieces of chicken onto a skewer (enough to add up to around 1/2 to 3/4 inch when pressed tightly together), then thread a segment of scallion onto skewer. Continue alternating every few pieces of chicken with scallion until chicken and scallions are used up, using as many skewers as necessary. Make sure all the meat and scallions are tightly packed.

Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place chicken skewers directly over the hot portion of the grill, cover, and cook, turning frequently, until chicken is well browned, scallions are tender, and a piece of chicken looks cooked when removed and cut in half with a knife, about 10 minutes. Season with additional salt and pepper 2 to 3 times during the cooking process.

Brush chicken and scallions with teriyaki glaze and cook for 30 seconds. Turn, brush second side with teriyaki, and cook for 30 seconds longer. Remove chicken from grill and allow to rest for 1 to 2 minutes. Brush with additional glaze and serve immediately.

Chicken Barbecue (Inihaw Na Manok) Recipe | Epicurious.Com

(540 ml) banana ketchup

(240 ml) 7UP

(120 ml) fresh lemon juice

(120 ml) soy sauce

(120 ml) white sugarcane vinegar

(110 g) packed brown sugar

(35 g) minced garlic

(1.4 kg) boneless, skinless chicken thighs,

Cooking spray oil,

Sawsawan,

I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbreads topped with cheese and eggs, teeny tiny dumplings served with yogurt and sumac—but kebabs, made with juicy lamb meat molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them at their best.

Adana Kebabs (Ground Lamb Kebabs) Recipe

(about 1 pound 2 ounce) ground lamb

Kosher salt

cumin, divided

sumac, divided

Urfa pepper flakes, divided

water

For Serving:

red onion, thinly sliced

lavash

parsley leaves

tomatoes,

sport peppers

For the Kebabs: Combine lamb with 7.5 grams (about 2 teaspoons) kosher salt, 1 teaspoon cumin, 2 teaspoons sumac, and 1 tablespoon pepper flakes. Knead by hand or in a stand mixer fitted with a paddle attachment until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue kneading until incorporated. Place in refrigerator and chill well.

Meanwhile, combine remaining teaspoon cumin, 2 teaspoons sumac, remaining tablespoon pepper flakes, and 2 teaspoons salt in a small bowl. Set spice mixture aside. Combine remaining 2 teaspoons sumac and red onions in a medium bowl. Season with salt to taste and set aside.

Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer. 

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place kebabs directly over hot side of grill, cover, and cook, turning occasionally and sprinkling with spice mixture until well charred on both sides and kebabs are cooked through, about 12 minutes total.

During last few minutes of cooking, place bread directly on top of kebabs in batches until heated through.

Serve kebabs with warm bread, sumac onions, parsley, tomatoes, and pickled peppers.

The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade.

Yogurt- and Mint-Marinated Lamb Skewers Recipe

For the Marinade and Lamb:

yogurt

lemon juice

mint leaves

cilantro leaves

garlic (about 6 medium cloves)

salt

sweet paprika

leg of lamb, cut into 1 1/2-inch cubes

For the Skewers:

red onion,

zucchini,

skewers,

Type of fire: Direct

Grill heat: medium-high

For the Marinade: Place yogurt, lemon juice, lemon zest, olive oil, mint leaves, cilantro leaves, garlic, salt, paprika, and black pepper in the jar of a blender. Blend marinade until smooth. Place lamb cubes in a large resealable plastic bag. Pour marinade into bag and seal, removing as much air as possible. Place in refrigerator and marinate for at least 4 and up to 8 hours.

For the Skewers: Thread lamb onto skewers, alternating with onion and zucchini. 

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of lamb registers 130°F on an instant-read thermometer, 4-5 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Thinly sliced pork shoulder gets marinated, put on a stick, grilled, and brushed with coconut cream. These skewers will have you forget all about sad takeout satay.

Thai-Style Grilled Pork Skewers (Moo Ping) Recipe

garlic (20 grams), minced

(15 grams) minced cilantro stems, plus fresh cilantro leaves

(30 grams) finely chopped palm sugar (see note)

(15 milliliters) fish sauce

(15 milliliters) soy sauce

(15 milliliters) oyster sauce

(6 grams) ground white pepper

(2 grams) MSG powder (optional)

(900 grams) pork butt,

(5 1/2-ounce; 160 milliliters) can unsweetened coconut cream

recipe Thai Dried Chili-Vinegar Dipping Sauce,

In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.

Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.

Combine pork and marinade in a large bowl, and, using hands, toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.

Thread one piece of pork onto a skewer, piercing it through twice to secure it, then bunching meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.

Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.

Place skewers directly over the hot coals, balancing them on top of the bricks, with the handles overhanging the bricks closest to you and the tips balancing on the farther wall of bricks. Using a brush, brush pork with coconut cream. Cook, turning skewers and brushing pork with coconut cream frequently, until meat is lightly charred, and a piece of pork looks cooked through when removed and cut in half, 8 to 10 minutes; if flare-ups occur, move the skewers around as needed to get them away from the flames. Transfer to serving platter and let rest for 1 to 2 minutes. Serve immediately, passing lime wedges, as well as cilantro and dipping sauce (if using), at the table.

Travel around the world and you'll find a different kind of skewered, fire-roasted meat wherever you go. On the streets of Beijing, you'll spot these spicy lamb skewers coated in cumin and chili flakes. But there's no need to go to China just to have them—you can make them right in your own yard on the grill. Here's how.

Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe

red chili flakes

whole cumin seed

whole fennel seed

garlic

lamb

vegetable or canola oil

Shaoxing wine

Type of fire: two-zone indirect

In a mortar and pestle or spice grinder, coarsely grind chili flakes, cumin, and fennel. Add granulated garlic and kosher salt and briefly grind to break salt into smaller pieces and thoroughly combine ingredients.

Reserve 1 tablespoon of the spice mix in a small bowl. Add lamb to a large bowl and toss thoroughly with the remaining spice mix, oil, and Shaoxing wine.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Grill skewers, covered, over indirect heat until lamb is nearly cooked through, about 4 minutes per side.

Move skewers over direct heat, sprinkle with the reserved spice mix, and cook until well seared on both sides, about 1 minute total.

Remove skewers from the grill and serve right away.

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.

Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle

white and/or black sesame seeds

chives

Aleppo-style pepper

lemon zest

⅓ cup (packed) light brown sugar

mirin (sweet Japanese rice wine)

soy sauce

rice vinegar

chicken thighs

Vegetable oil (for grill)

Eight 8–12-inch-long metal skewers

Bon Appétit

Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer ¼ cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.

Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.

Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

A riff on tandoori-style chicken, these chicken kebabs are marinated with yogurt and lemon, with smoked and hot paprika in place of the more traditional Indian spice blend. The result is a completely different, but equally delicious, dish.

Smoky and Spicy Yogurt Marinated Chicken Kebabs Recipe

lemon juice lemons

finely grated peeled fresh ginger

smoked paprika

hot paprika

garlic (about 2 medium cloves)

cumin

cayenne pepper

chicken

Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Cumin-Chile Lamb Kebabs with Garlic Yogurt

garlic clove, grated

plain Greek yogurt

Kosher salt, freshly ground pepper

cumin seeds

Sichuan peppercorns black peppercorns

caraway seeds

red pepper flakes

sugar

lamb shoulder,

Kosher salt, freshly cracked pepper

lemon zest (for serving)

Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.

Do Ahead: Yogurt can be made 3 days ahead. Cover and chill.

Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.

Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.

Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.

Do Ahead: Spice blend can be made 1 month ahead. Store airtight at room temperature.

Simmering and using the leftover marinade as a basting sauce ensures none of its flavor goes to waste.

Spicy Pork Skewers

pork shoulder

red Thai chiles, coarsely chopped

garlic cloves,

Sprite

cane vinegar (such as Datu Puti) or unseasoned rice vinegar

Tbsp. black peppercorns

Tbsp. kosher salt,

shiitake mushrooms

The marinade—a sweet, spicy, tangy mixture of chiles, garlic, Sprite, vinegar, and dried mushrooms—is so full of flavor, we don't want even one drop of it to go to waste. That's why we simmer the leftovers (in a pot on the grill!), then use it to baste the skewers as they cook. You can thank Tom Cunanan of Bad Saint in D.C. for this recipe.

Freeze pork on a rimmed baking sheet until very firm around the edges, 45–60 minutes. Remove pork from freezer and slice as thinly as possible. Slice pieces lengthwise into 1"–2"-wide strips.

Meanwhile, combine onion, chiles, garlic, Sprite, soy sauce, vinegar, sugar, peppercorns, and 1 Tbsp. salt in a large resealable plastic bag. Grind mushrooms in spice mill or with mortar and pestle to a powder; whisk into marinade. Add pork a few pieces at a time, coating well so they don’t stick together and can evenly absorb marinade. Cover and chill 6–8 hours.

Prepare a grill for medium-high heat. Remove pork from marinade and thread onto skewers. Transfer marinade to a small saucepan and bring to a rolling boil on the grill. Cook 1 minute, skimming off any foam that rises to the surface. Move to a cooler part of the grill.

Season pork lightly with salt and grill, undisturbed, until well browned, about 2 minutes. Turn and baste with marinade. Continue to grill, turning and basting every minute, until cooked through and browned all over, about 4 minutes longer.

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Top 36 skewer recipes from across the web

The most viewed skewer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pizza Tornados

Grilled Lemon-Garlic Chicken and To...

Japanese Chicken Skewers With Scall...

Chicken Barbecue (Inihaw Na Manok) ...

Adana Kebabs (Ground Lamb Kebabs) R...

Yogurt- and Mint-Marinated Lamb Ske...

Thai-Style Grilled Pork Skewers (Mo...

Spicy Cumin Lamb Skewers (Yang Rou ...

Soy-Basted Chicken Kebabs with Sesa...

Smoky and Spicy Yogurt Marinated Ch...

Cumin-Chile Lamb Kebabs with Garlic...

Spicy Pork Skewers

Sausage and Shrimp Kabobs

Grilled Shrimp and Sausage Skewers ...

Barbecue Pork with Blistered Chile–...

Portuguese marinade

Moroccan-style marinade

Ratatouille kebabs

Red wine & thyme marinade

Satay marinade

Meatball kebabs

Moroccan fish skewers

Veal & tomato kebabs

Vegetable kebabs with grilled halou...

Vegetable kebabs with grilled halou...

Chicken Skewers (With Chicken Kabob...

Chicken Spiedie Skewers with Italia...

Sweet and Spicy Bacon Kebabs with S...

Takeaway Lamb Shish Kebab

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The most viewed skewer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine