Our Best Kebab and Skewer Recipes for Your Grilling Pleasure

14 skewer and kebab recipes, from salmon to chicken to lamb.

May 17, 2014

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Ice pops, corn dogs, cotton candy—there's nothing like food on a stick. But the grand-daddy of stick cuisine will always be grilled kebabs. Check out these recipes to see what we mean.

Ted Cavanaugh
1/14
Coconut-Marinated Short Ribs with Peanut-Chile Oil
Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
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Ted Cavanaugh
2/14
Soy-Basted Chicken with Sesame-Citrus Sprinkle
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
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Ted Cavanaugh
3/14
Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
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Photo by Peden + Munk
4/14
Sambal Chicken Skewers
Kebabs get a bad rap. But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback
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Ted Cavanaugh
5/14
Cumin-Chile Lamb with Garlic Yogurt
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.
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6/14
Steak Skewers with Scallion Dipping Sauce
Yep, these are as delicious as they sound.
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Peden + Munk
7/14
Moroccan Chicken Brochettes
Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.
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8/14
Spiced Salmon Kebabs
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
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9/14
Grilled Lamb Skewers with Carrots, Feta, and Mint
Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor.
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Alex Lau
10/14
Grilled Lamb Kefta
Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.
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11/14
Scallop Skewers with Herb Oil
Scallops are a lot easier to handle on the grill on a stick than individually.
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12/14
Albacore Brochettes
This dish calls for a fish with a fairly firm structure: Line-caught albacore, lingcod, and mahi-mahi are all good options. Or paint a wild salmon fillet with the marinade and proceed.
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13/14
Chicken Skewers with Meyer Lemon Salsa
Fresh and tart for summer afternoons.
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14/14
Chicken and Scallion Yakitori
Soy, mirin, sake? You've got this.
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Danielle Walsh is the assistant web editor at Bon Appétit, and has also written for New York Magazine's Grub Street. She loves Korean food, tacos, and whiskey, and is trying really, really hard to like sardines. ... Read More