There are few cooking methods as universally appealing as putting food on a stick and cooking it over a fire. It’s a simple formula, and one that has taken hold in countless forms across the globe. While the ingredients and seasonings change from place to place, the method remains the same: Thread food onto a skewer, put it over a flame, and let the fire do the work.
But not everything needs the heat of a grill or fire. Skewers can be fried, roasted, served cold, or simply used to make food easier to pick up and eat. Try these skewer recipes from around the world, from simply seasoned meats and vegetables to boldly spiced kebabs and satay.
Drawing on chef Ope Amosu’s Nigerian roots, these Liberian-style shrimp are boldly seasoned with Cameroon pepper, garlic, onion, and smoked paprika, then served with gingery greens and tangy pickled onions. Get the recipe >
Thin slices of beef are quickly marinated with ginger, garlic, and onion, then coated in a spicy peanut mixture that crisps up over the heat of the flames. Get the recipe >
Lacquered with a deeply umami sauce, these skewers cook quickly and are a major crowd-pleaser. Assemble the skewers while the sauce is on the stove, or make the sauce a day ahead to save yourself some time. Get the recipe >
If you’re intimidated by the thought of cooking whole fish, this is a great place to start. But don’t worry, you can also use any meaty fish cut into large cubes if the whole fish isn’t your speed. Get the recipe >
Simple to assemble and quick to cook, this salmon yakitori is a great pescatarian addition to your next grill-centric gathering. Get the recipe >
“These tiny morsels are sweet, rich, and a little chewy,” says Charleston-based chef Amethyst Ganaway. She applies a honey-soy sauce marinade here to temper any gaminess. Get the recipe >
Ground lamb is seasoned with dried chiles and red pepper paste, then packed onto skewers and grilled until deeply charred on the outside and juicy within. Get the recipe >
Yogurt, lime juice, and a generous mix of spices work together to tenderize and flavor these chicken kebabs before they hit the grill. Cutting the chicken into strips instead of chunks gives the marinade more contact with the meat and helps it cook quickly without drying out. Get the recipe >
These Indian skewers pair meaty swordfish with fresh dill and a bright marinade. They’reespecially good served alongside saffron rice, kachumber, and plenty of thinly sliced onions. Get the recipe >
An often-overlooked cut, lamb shoulder is cubed before a long soak in a savory marinade, then threaded onto skewers and grilled until tender with plenty of smoky, charred edges. Get the recipe >
A garlicky marinade gives these fish skewers plenty of bold flavor, while a squeeze of lemon adds a bright, fresh finish. Get the recipe >
Grilling brings out the best in oyster mushrooms, crisping their ruffled edges while leaving the centers tender and satisfyingly meaty. Get the recipe >
The slender shape and tender skin of Asian eggplants make them especially well suited to this satay, where they cook quickly and take on plenty of smoky flavor. Get the recipe >
Indonesian Dutch cookbook author Vanja Van der Leeden likes to use mackerel for this beloved Indonesian dish that calls for wrapping the ground fish around a stalk of lemongrass before grilling. You can also substitute cod, a combination of cod and shrimp, or even jackfruit for a vegan alternative. Get the recipe >
Candlenuts lend this spicy shrimp skewer a rich, creamy quality. They’re available at many Asian markets, but macadamia nuts make a good substitute if you can’t find them. Get the recipe >
Lemon and garlic give these Persian-style kebabs their signature tender, tart character, while saffron adds fragrance and a warm golden hue. Get the recipe >
These Filipino-style chicken skewers get their signature sweet-tangy flavor from banana ketchup, which goes into the marinade and caramelizes beautifully over the grill. Get the recipe >
A classic Hawaiian combo, pork and pineapple pair perfectly, assisted by the sweetness of red onion and the depth of teriyaki sauce. Get the recipe >
Meherwan Irani, the chef and founder of Chai Pani Restaurant Group and Spicewalla in Asheville, North Carolina, bumps up the aromatics in this classic Indian dish, adding plenty of garlic, ginger, cilantro, and mint. Get the recipe >
Chunks of paneer and colorful vegetables are threaded onto skewers and grilled until the cheese is lightly charred and the edges of the vegetables blister. The skewers are finished with a generous sprinkle of chaat masala to add a tangy, savory kick to this vegetarian favorite. Get the recipe >
This Cambodian American preparation uses aromatics like lemongrass, lime leaves, garlic, and turmeric to balance a rich mixture of ground beef cooked over an open flame. Get the recipe >
A regional hit, these pork skewers are familiar to anyone who’s spent time in New York’s southern tier, where the state borders Pennsylvania. Get the recipe >
An aromatic blend of lemongrass, garlic, ginger, and spices infuses these fragrant chicken skewers, a classic Southeast Asian street food. Get the recipe >
Warm spices, mint, and umami-laden sundried tomatoes are combined with ground beef to form oblong shapes akin to meatballs in this Lebanese classic. Get the recipe >
