Skewer

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.

Put the chicken in this lemony, garlic-loaded marinade now so you can make kebabs as soon as the weekend rolls around.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

This dish—both a backyard staple and street food treat in the Philippines—is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.

In this recipe for classic Turkish kebabs, lamb marinates in tomato paste and a mix of spices—including cayenne pepper, cinnamon, and cumin—before hitting the grill.

These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they’re made with dark meat, they’re extremely tender and flavorful.

A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

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.

These steak kebabs are marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.

Marinate chicken breast cubes and vegetables in a blend of garlic, fresh dill, lemon, and olive oil for super-juicy, flavorful grilled skewers.

This is simply the most tender, succulent chicken you can eat—thanks to the yogurt marinade, which is a great tenderizer. These skewers are wonderful grilled, but broiling under high heat is delicious too. If you use wooden skewers, soak them in water for at least 15 minutes before using them, so that they don’t burn before the chicken is cooked.

Our skewer motto: marinate together, cook separately. Giving each ingredient its own stick ensures the whole meal is grilled to optimal doneness. (Read: no dry chicken because you're still waiting for the onions to soften.)

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.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

These sweet and sour chicken kebabs get topped with a sesame-citrus sprinkle for extra flavor and crunch.