Our Pike Roundup of Recipes has enough delicious kebobs — chicken, seafood, beef, and even veggies — to get you through this summer. If not, you can always use your oven or stovetop. Because handheld noshing is always welcome.
meat on a stick. Can’t beat it with a stick! I call this summer the unofficial season of skewers.
The great thing about grilling kebobs, kebabs, or skewers (the choice is yours) is that 1) they don’t take time to cook and 2) they mix great with marinades.
In a Greek mood? Whisk together some lemon juice, oil, garlic and oregano and pour over your favorite food. Fancy small sums, Asian style? I feel you. Whip up some peanut sauce, massage it into some chicken pieces, and you’re ready to have dinner.
Even veggies get a kick when paired with halloumi cheese and topped with a great harissa glaze.
So get your metal, wood, or cast iron skewers out of the drawer, clean out the grill, and serve up the way summer calls: on skewers.
These grilled pork skewers benefit from a Greek-inspired marinade of lemon, oil, garlic and oregano, lending zest to tender, quick-cooking pork before it’s thrown on the grill.
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This is a great way to use one of my favorite meats: boneless, skinless chicken thighs. They cook quickly and have a little fat, so they get a great charred texture when grilled, but you can use boneless, skinless breasts instead.
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Lamb Sheekh Kebabs are essentially ground lamb skewers with warming spices and flavors. Little effort and long taste.
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These eggplant skewers are marinated and grilled, tucked into a pita dish, and topped with a flavorful garlic sauce and assorted veggies. It’s plain vegan, but if you don’t mention it, folks, the meat eaters among you might forget.
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These easy grilled scallop kabobs are marinated briefly in oil, garlic and sumac, then grilled and served with a smoky spring onion dipping sauce. A simple summer dish.
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These sheet pan beef skewers are a quick and easy meal made by Melissa Clark. Beef tenderloin is marinated in oil, garlic, and fragrant spices, skewered and quickly grilled, and served with a cilantro, mint, and yogurt sauce.
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These grilled veggie skewers with halloumi marinated in harissa are made with grilled pepper, mushroom, asparagus and onion chunks interspersed with chunks of grill-safe Greek cheese mixed with a flavorful paste. Here’s how to make them.
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Frequently asked questions about skewers
Can skewers be reused?
If you use metal skewers then yes, clean them thoroughly after each use then they are safe and reusable. Wooden or bamboo skewers are for single use only and should not be reused.
Do wooden skewers need to be soaked?
Yes. Wooden skewers should be soaked for at least 30 minutes before use. This will prevent the wood from burning as the food cooks.
How do I ensure my food cooks evenly on a skewer?
Do not pack the food pieces too tightly on the skewer. Leave some space between each piece of meat so the meat cooks evenly.
Turn your skewers several times during the cooking process to achieve even browning. A pair of pliers is the best tool for this.
These recipes offer numerous options for a simple skewered meal. Feel free to use them as a guide and let your creativity run free. Choose your favorite marinade, like this easy Greek marinade, a quick-cooking protein, and a variety of veggies, and load your skewers. What’s your favorite combination?
The 8 best skewer recipes
Looking for a healthy doner kebab recipe that’s perfect for summer? This easy, fresh and healthy meal made from marinated vegetables ☞ Grilled turkey skewers with cucumber salad You don’t have to turn on the stove or oven, making it perfect for hot summer days.
Make the turkey skewers
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Pat the turkey dry at least 3 hours before grilling. In a large bowl, combine turkey, onion, vinegar or verjuice, and 1 teaspoon sumac and stir until turkey is completely coated.
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Cover and refrigerate for a minimum of 2 hours and up to 5 hours.
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Remove the turkey from the refrigerator about 30 minutes before grilling. Preheat a charcoal or Grill the gas grill over medium-high heat to about 400°F (204°C).
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Slide the turkey pieces onto skewers, leaving enough space between each piece. Discard the marinade. Brush lightly with oil and sprinkle with a little salt.
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Grill the skewers, turning frequently, until the turkey is lightly browned and cooked through (about 15 minutes). Halfway through cooking, sprinkle with 2 teaspoons sumac and another generous pinch of salt.
Make the cucumber salad
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While the turkey is cooking, place the pickles in a serving bowl.
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Sprinkle with mint, sumac and salt and mix. Taste and season if necessary.
Serve
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When the turkey is done, stack the skewers on a platter. Serve with the cucumber salad, rice and herbs if you like.
Portion: 1portionCalories: 346kcal (17%)Carbohydrates: 8thG (3%)Protein: 50G (100%)Fat: 13G (20%)Saturated Fatty Acids: 2G (13%)Polyunsaturated fat: 6GMonounsaturated fatty acids: 3Gtrans fats: 0.1GCholesterol: 122mg (41%)Sodium: 569mg (25%)Potassium: 743mg (21%)Fiber: 2G (8th%)Sugar: 4G (4%)Vitamin A: 95IU (2%)Vitamin C: 7mg (8th%)Calcium: 57mg (6%)Iron: 2mg (11%)
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