These Easy Kebab and Skewer Recipes Are Grilling Staples

These chicken kebabs are marinated in crowd-pleasing Kung Pao flavors (don’t skip the fermented bean paste doubanjiang for the full effect). A garnish of basil and puffed rice provides a vivid finish and pleasing textural contrast.

One of the most popular yakitori dishes and for good reason: Salted chicken thighs are difficult to overcook, stay succulent, and take on the smoky flavors of the grill. Lightly brush with tare sauce for an extra burst of umami, then serve with yuzu kosho for a spicy, citrusy kick.

Marinating chicken in yogurt and exotic spices makes these chicken kebabs ultra-tender and unbelievably flavorful.

A simple marinade flavored with Madras curry powder pairs perfectly with lamb. Serve with naan or pita, yogurt sauce, and chopped cilantro.

Burmese-born chef Saw Naing puts his own spin on simple lamb skewers by mixing in yogurt. Make-ahead tip: You can bake the skewers in a 350°F oven until just cooked, then finish on the grill.

For a super quick weeknight meal, make this chicken souvlaki recipe. Pair it pita bread and a fresh salad.

An unusual salsa, made with easy-to-find Middle Eastern ingredients, transforms ordinary kebabs into something exotic. You’ll need 4 to 6 metal skewers (10-inch size) for the lamb.

Spiced ground lamb formed into skewers is a good alternative to expensive lamb chops. Serve with a Greek salad and a glass of wine for a complete and satisfying meal. 

Lamb and Mediterranean flavors has been a classic combo. An Eastern Mediterranean spice blend gives the marinade a bit of a twist. Serve with lavash or pita, tahini, and sliced tomato and onion.

Japanese seasoning blend shichimi togarashi is the surprise ingredient that makes these kebabs a winner for lovers of spicy food.

“Beef satay is the flavor of 19th Street (in Yangon) for me. I remember eating it when I was young in Burma,” says Saw Naing, chef at Ojai’s Dutchess restaurant. At the Dutchess, they grind their own garam masala, but store-bought will work just fine.

The key to good kebabs is using very lean but tender meat; the top round is ideal (ask your butcher to cut it for you). A simple raita—a sauce of yogurt with chopped cucumber and mint—goes well with this, as does naan flatbread warmed on the grill.

A simple garlic-ginger paste creates a flavorful crust on the wings as they grill, so don’t brush off the excess before cooking.

Yogurt is marinade magic: Its mild lactic acid tenderizes meat and keeps it moist. This version, flavored with Indian spices, takes just a few minutes to make the night before.

Grilling watermelon adds a smoky note to the fruit and gives it a slightly meaty texture that matches well with shrimp. Cooking takes only a couple of minutes, so have both sets of skewers ready before you start. You’ll need 12 flat metal skewers (12 in. long) or 18 skewers (8 in. long)–or use bamboo skewers of the same size, soaked in water for 30 minutes.

One year, chef and cookbook author Joanne Weir led a culinary tour to the Cinque Terre in Italy. “We went out on the Mediterranean, where we drank prosecco and ate seafood cooked on a tiny grill… I relished the fresh grilled calamari and halibut skewers as I baked in the sunshine and gazed at the crystal blue waters from which the seafood had just come. A few people decided to go for a swim. I won’t mention whether bathing suits were involved. What happens in the Mediterranean after 18 bottles of prosecco stays in the Mediterranean.” This is her ode to the skewers from that day.

Tofu holds up beautifully on the grill as long as you use the firm nigari kind. You’ll need 4 metal skewers (10 to 12 in. each) or wooden skewers soaked in water to prevent burning.

Wow guests at your next barbecue with vegetarian kebabs of juicy peaches and the Indian cheese called paneer, marinated in yogurt and spices. (Though not traditional, tofu subs in beautifully for the paneer.) Chaat masala spice blend adds a tangy, smoky, intriguingly sulfurous flavor, but the dish is great without it too.

Serve these kebabs with a sweet rosé, plus crusty bread and grilled or roasted small potatoes to dip into the extra aioli.

Shrimp and zucchini skewers paired with a noodle salad make for a light, yet satiating meal.

The success of this dish hinges on excellent peak-season vegetables, which is why Ojai chef Saw Naing only serves these at the Dutchess in summer.

“On 19th Street” (in Ojai-based Saw Naing’s hometown of Yangon), “you can get this with okra or lotus root, but here I use an Ojai ingredient!”

Serve these skewers with tortillas, slaw, and lime.

We couldn’t believe how outrageously yummy these halibut skewers are. Crusty Italian bread and halibut are seasoned with fresh rosemary, then woven with pancetta and grilled until golden.

Crisp-edged bacon, starchy potatoes, and juicy onions together make an unbeatable side for just about any summer dish. 

Don’t stop with shrimp: This sweet and sour barbecue sauce promises to be a summer staple, since it’s great on grilled pork chops and chicken too.

Make sure you get the prosciutto sliced at the deli, as it will be thinner and more flavorful than the packaged kind.

You’ll need 32 bamboo skewers (each 8 in.); there’s no need to soak them before they go on the grill, because they won’t char with such a short cooking time.

Pineapple holds up to skewering, doesn’t fall apart on the grill, and makes an elegant, surprising dessert—especially when drizzled with a simple-to-make caramel sauce. You’ll need 16 wooden skewers for this recipe.

Three tricks for perfect results: Use day-old bread, cut each bread cube to include some crust, and soak the skewers.