Shish my kebabs
September 21, 2010 3:31 PM   Subscribe

Grilling: what should I put on a skewer? I am enjoying the urban luxury of my first ever charcoal grill, but after a summer of plain steaks, burgers and fish, I'm ready to branch out into the world of kebabs. What are some interesting X-on-a-stick recipes?
posted by CunningLinguist to Food & Drink (25 answers total) 14 users marked this as a favorite
mushrooms marinated for 10 minutes in brisket bbq sauce.

(i take brisket sauce and mix it with stubbs bbq)

i also recently learned - don't cook a bunch of stuff on one skewer, but cook like with like (all the onions on one, mushrooms on another, tomato on another, bell peppers on another) and then mix them on your plate. that way you can better control done-ness and cooking times.
posted by nadawi at 3:33 PM on September 21, 2010 [1 favorite]

This is my go-to when I have no time and want a cheap, tasty dinner.
posted by Inspector.Gadget at 3:33 PM on September 21, 2010 [1 favorite]

I really love pineapple on the grill... marinate some cubes of chicken in teriyake, honey, and ginger, then alternate w/ pineapple on the skewer.

Halloumi or other such grillable cheese is also super delicious; would be great with bell peppers, tomatoes, zucchini, onions, etc.

Bacon-wrapped water chestnuts are wonderful when done in the oven, wonder how they'd come out grilled?
posted by miss_kitty_fantastico at 3:39 PM on September 21, 2010 [1 favorite]

It's kind of low rent, but we really enjoy boneless chicken thighs marinated in lime, garlic and a few drops of sesame oil. They skewer up real nice.
posted by bonobothegreat at 3:44 PM on September 21, 2010

I really like this for chicken + veggie kabobs:

chicken, onions, bell peppers

2:2:1 proportion of low sodium soy sauce, honey (microwave the honey a bit first so it mixes well), and some kind of vegetable oil
large handful of finely chopped ginger for every ~1.5 cups of soy sauce
couple dashes of worchester sauce
dash of sesame oil (don't go overboard with this or it will dominate all the other flavors)
sriracha to taste

Probably go with a cup of soy sauce for every 1.5lbs of meat and an equal volume of veggies.

Mix it all up, marinate for 1-2 days. Sweet, spicy, and gingery chicken and veggie kabobs. They've been a hit whenever I've made them and pretty simple to make.
posted by I like to eat meat at 3:46 PM on September 21, 2010

Your choice of protein (chicken, pork or beef) cut into large chunks, with quartered onions, quartered potatoes, halved beets, quartered peppers, whole mushrooms, and chunks of zucchini or summer squash work great. Marinate your meat (and veggies if you want) for at least 30 minutes before cooking. Make sure to rotate the skewers frequently so the veggies don't burn and the meat cooks thoroughly.

If you don't want as much work, thread all the meat on one skewer and the veggies on others. Put the meat on the hotter part of the grill so it cooks through and the veggies a little towards the outside so they cook but don't burn.
posted by garnetgirl at 3:47 PM on September 21, 2010

Chicken tikka is awesome, and getting the flavor just right depends on grilling the chicken on skewers. If you make extra, you can make a chicken tikka masala curry with the leftovers the next day.
posted by vorfeed at 3:49 PM on September 21, 2010

Grilled Peaches on a stick!

Slice up the peaches into kabob-able sizes. Dip it in a mixture of brown sugar and a little bit of cinnamon then grill it until the sugar starts to melt/caramelize a little bit. Makes for a great dessert (though a little bit messy)!
posted by astapasta24 at 3:55 PM on September 21, 2010 [2 favorites]

Consider also chicken satay with peanut sauce.
posted by jquinby at 3:55 PM on September 21, 2010

posted by wocka wocka wocka at 4:31 PM on September 21, 2010

Slice zucchini the long way, brush on some olive oil, shake on some italian seasoning (or plain ole salt & pepper). They cook super fast and are yummy!
posted by Ochre,Hugh at 4:31 PM on September 21, 2010

Fish ka bobs! Take any of your favorite firm fishes -- shark and swordfish do very well, add shrimp and scallops, marinate in Old Bay, a garlic lime sauce or your favorite, skewer with cubes of onion, squash, egglant, baby bellas and cherry tomatoes. Yum!
posted by vers at 4:37 PM on September 21, 2010

Jumbo Shrimp, cherry tomato, chunk of onion, mushroom cap, zucchini, repeat, repeat. Marinate it it you wish: Beer, Whiskey, Teriyaki, Citrus punch,...what ever you want, it's all good. you can

substitute sea scallops for a twist.
posted by lobstah at 4:47 PM on September 21, 2010


Steven Raichlen's "How To Grill" is an awesome resource, with lots of great recipes.
posted by cyndigo at 5:09 PM on September 21, 2010

Green and Red peppers, onions, mushrooms. The real trick is to marinate everything in balsamic vinegar for a few hours before hand.
posted by VTX at 6:25 PM on September 21, 2010

right this minute, I'm making bacon-wrapped jalapeno poppers.

half jalapenos and cut out seeds & membranes, depending on how hot or mild you like them (wear gloves!) -- if you are wimpy like me, boil about four minutes to ensure the worst of the heat is gone.

mix cream cheese, powdered ranch dip mix, green onions if you like, & shredded other cheese if you like -- I use trader joe's quattro formaggio.

stuff cheese goop in pepper halves. wrap half-slices of (turkey) bacon around and stab with skewer (or toothpick).

grill til bacon's crispy!

posted by changeling at 7:18 PM on September 21, 2010

garnetgirl mentioned it, but I wanted to call it out separately, 'cuz it's the best advice I have: instead of making a-little-bit-of-everything on each skewer, make solid skewers of the same ingredients. It makes a HUGE amount of difference, because you can concentrate on getting them grilled PERFECTLY for each of the ingredients you're using. It's a little less flashy on the plate, but once your guests taste how much better it is that the meat is cooked through but still juicy, and the veg are tender and carmelized but not burnt all over, they'll love it!
posted by OneMonkeysUncle at 7:38 PM on September 21, 2010

Grilled cantaloupe is delish.
posted by mumkin at 8:04 PM on September 21, 2010

I'm seconding anyone who mentions squash. Both green and yellow. I don't like squash, but I love grilled squash
posted by Redhush at 8:19 PM on September 21, 2010

sea scallops - they are perfect seared on the outside food. Bacon and scallops would be amazing. Any vegetables - just cut everything in even-sized pieces
posted by elvissa at 8:39 PM on September 21, 2010

Have you considered actual kabob: ie form some ground lamb, mint, parsley, garlic and salt on a stick? They actually grill up very nicely.
posted by Gilbert at 9:30 PM on September 21, 2010

Chicken satay is awesome. This is the recipe I use - soak the skewers for half an hour first or they will burn, which goes for all bamboo skewer on grill recipes.
posted by mygothlaundry at 9:32 PM on September 21, 2010

Shrimp wrapped in prosciutto.
posted by knile at 1:09 AM on September 22, 2010

Little chunks of lamb marinated overnight in yoghurt, sumac, pomegranate molasses, dried mint and dried chilli flakes. Amazing, especially in pita bread. I made this some time back for a dinner, and they were delicious and basically foolproof.
posted by tavegyl at 1:46 AM on September 22, 2010 [1 favorite]

Shrimp and mango skewers.
posted by monospace at 1:29 PM on September 22, 2010

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