Every cuisine has its own version of meat on a stick. And why not? Kebabs pack a big flavor punch, are easy to make, and quick to cook. These twists on classic kebabs use marinades, spice pastes, rubs, and dipping sauces to bring the flavors of Japan, Turkey, India, and Mexico—to name a few—to your own backyard. Need some pointers? See Pete Evans’ tips for grilling kebabs, including which skewers are best.
- RecipeThese may look unusual, but stretching out chicken wings on a skewer increases the amount of exposed skin that crisps up during cooking and they absorb more of the marinade and smoky flavors from the grill. What’s more, wings on a stick are fun to eat.
- RecipeIn Japan, yakitori (which means “grilled bird” in Japanese) can be made from any part of the chicken, including the liver, heart, and gizzard; this version pairs thighs with a sweet-and-savory soy-ginger marinade, which is also used as a basting sauce that caramelizes on the chicken as it cooks.
- RecipeCook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette. For a complete meal, serve the kebabs on a bed of couscous tossed with diced red peppers, and Cucumber & Feta Salad with Mint & Dill on the side.
- RecipeFound all over Turkey and the Middle East, köfte (KOF-ta) are essentially meatballs, often made from lamb. They’re traditionally served with warm flatbread, raw onions, and plain yogurt, but they're also delicious paired here with a bright, tangy yogurt sauce.
- RecipeIt’s not the protein on a skewer here, it’s the chicken’s sweet and savory accompaniment. Grilling gives the strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both and ties the meal together.
- RecipeThese savory sausages, which come from the Mediterranean island of Cyprus, can be grilled on skewers or directly on the grill. The trick to really great sheftalia is to ask your butcher to grind the pork butt for you. Regular ground pork is so lean, the sheftalia will likely be too dry if you use it.
- RecipeAdd some Mediterranean flair to tonight's grilled steak. These kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to the finished dish.
- RecipeHere, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.
- RecipeMain-dish salads are summer's answer to the one-bowl weeknight meal, while kebabs are summer's answer to all-in-one grilling. They're super easy to put together, and in this case, light but complete.
This flavorful dish pairs juicy Middle Eastern-spiced pork with a lemony spread made by straining yogurt to make labneh, an ultra-thick salted yogurt cheese. The pork and labneh both need an overnight rest in the fridge, so plan ahead. Sumac is a brick-red spice with a lemony flavor. It’s a pretty touch, but if you don’t have it, simply leave it out.