Type what you have

Ingredients

• ✓ metal skewer
• olive oil
• basil
• halloumi cheese
• balsamic vinegar
• honey
• cherry tomato

Instructions

1. 1 Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
2. 2 Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
3. 3 Preheat an outdoor grill to medium-high heat.
4. 4 Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
5. 5 Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
6. 6 Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

By Soup Loving Nicole

Ingredients

• ✓ metal skewer
• cabbage
• olive oil
• seasoned salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
3. 3 Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

By BaillysMom

Ingredients

• ✓ metal skewer
• turkey sausage
• water
• salt
• barbecue sauce

Instructions

1. 1 Place sausages into a large skillet over medium heat and pour in water. Add a large pinch of salt and bring to a simmer. Cover and cook for about 3 minutes per side.
2. 2 Remove sausages from the skillet and let cool to room temperature. Refrigerate until cold, at least 1 hour. Insert a metal skewer the long way through each cooled sausage.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pour barbecue sauce into a small bowl.
4. 4 Place a sausage on a work surface and start making a knife cut about 3/4 inch from the end, holding the knife blade at a slight angle and cutting down to the skewer. Slowly rotate the sausage and continue cutting in a spiral until sausage is cut to about 1 inch from the other end. Gently spread sausage apart on the skewer to create about 1/2 inch of space between the curls.
5. 5 Place sausages onto the preheated grill and cook until browned and meat is no longer pink inside, about 6 minutes; turn occasionally.
6. 6 Brush sausages with barbecue sauce using a pastry brush when sausages are nearly done. Cook, continuing to turn sausages, until sauce has caramelized onto the meat, about 1 minute per side. Transfer to a plate and let sausages cool for about 30 seconds before removing skewers for serving.

By John Mitzewich

Ingredients

• ✓ metal skewer
• chicken tender
• soy sauce
• brown sugar
• ginger
• fish sauce
• lime
• cornstarch
• scallion

Instructions

1. 1 Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
2. 2 Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
4. 4 Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
5. 5 Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

By Aleka Shunk

Ingredients

• ✓ metal skewer
• chicken
• beer
• poultry seasoning
• liquid smoke
• bay leaf

Instructions

1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

Ingredients

• ✓ metal skewer
• margarita mix
• salt
• sugar
• garlic
• vegetable oil
• top sirloin steak
• bamboo skewer
• mushroom
• onion
• red bell pepper
• green bell pepper

Instructions

1. 1 Combine margarita mix, salt, sugar, garlic, and vegetable oil in a bowl or resealable plastic bag. Toss sirloin cubes in marinade and marinate at least 30 minutes.
2. 2 Preheat a grill for medium heat.
3. 3 Assemble skewers, alternating meat with mushrooms, onion, and bell pepper. Brush skewers with marinade, then discard the remaining marinade. Grill skewers to desired doneness, about 10 minutes total for medium.

By chellebelle

Ingredients

• ✓ metal skewer
• olive oil
• garlic
• lemon juice
• pepper
• parsley
• shrimp
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl.
3. 3 Pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
5. 5 Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
6. 6 Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
7. 7 Serve with lemon wedges, if desired, and enjoy!

By Darlene Gould

Ingredients

• ✓ metal skewer
• onion
• lime
• lemon
• salt
• black pepper
• saffron
• olive oil
• chicken breast

Instructions

1. 1 Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
4. 4 Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

By Reza Michael

Ingredients

• ✓ metal skewer
• yogurt
• garlic
• cumin
• turmeric
• ginger
• black pepper
• chile flake
• cinnamon
• chicken breast

Instructions

1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Ingredients

• ✓ metal skewer
• olive oil
• ketchup
• balsamic vinegar
• garlic
• cilantro
• paprika
• salt
• cayenne pepper
• shrimp

Instructions

1. 1 Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers.
3. 3 Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.

By Gustavo'sCupcake

Ingredients

• ✓ metal skewer
• pork shoulder
• onion
• garlic
• brown sugar
• kosher salt
• black pepper
• paprika
• cumin
• cayenne pepper
• barbecue sauce

Instructions

1. 1 Slice pork shoulder in half lengthwise, then slice each half crosswise into 1/8-inch-thick slices.
2. 2 Transfer pork to a mixing bowl; add onion, garlic, brown sugar, salt, pepper, paprika, cumin, and cayenne, and mix with your hands until thoroughly combined. Cover tightly with plastic wrap and refrigerate for 4 to 8 hours.
3. 3 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
4. 4 Weave pork slices onto metal skewers, folding any longer pieces in half as needed; press slices snugly together.
5. 5 Cook skewers on the preheated grill, turning frequently, until browned on the outside and no longer pink in the center, about 30 minutes. Brush on barbecue sauce and turn skewers several times until sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By John Mitzewich

Ingredients

• ✓ metal skewer
• potato
• water
• turkey sausage
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place potatoes into a microwave-safe bowl with water, cover, and cook on high power until tender, about 8 minutes.
3. 3 Cut each smoked sausage rope into 5 pieces. Chop each onion and bell pepper into 10 chunks. Separate the onion chunks in half.
4. 4 Thread onion, potato, sausage, 3 bell peppers, sausage, potato, and onion onto a metal skewer, in that order. Repeat with remaining skewers. Add remaining potatoes to each skewer.
5. 5 Place kabobs on a plate and drizzle generously with olive oil and season with salt and pepper.
6. 6 Cook kabobs on the preheated grill, with the lid open, for 3 minutes. Turn heat to low and close the lid for 3 minutes more. Flip kabobs and cook, with the lid closed, for 6 minutes more. Remove to a serving platter.

By FrackFamily5 CACT

Ingredients

• ✓ metal skewer
• onion
• cheesecloth
• ground lamb
• ground beef
• green onion
• baking powder
• salt
• black pepper
• sumac
• turmeric
• egg

Instructions

1. 1 Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
2. 2 Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Mold meat mixture onto the skewers.
5. 5 Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

By Nick Perry

Ingredients

• ✓ metal skewer
• vegetable oil
• cooking sherry
• pesto
• lemon juice
• salt
• pepper
• chicken breast
• mushroom
• zucchini
• red onion
• grape tomato

Instructions

1. 1 Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
4. 4 Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

By Kim's Cooking Now

Ingredients

• ✓ metal skewer
• chicken breast
• chorizo
• olive oil
• sherry vinegar
• oregano
• cayenne pepper
• salt
• black pepper
• red onion
• red bell pepper
• bamboo skewer

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place chicken and chorizo in a large bowl. Add olive oil, sherry vinegar, oregano, cayenne pepper, salt, and black pepper; stir until chicken and chorizo are completely coated.
3. 3 Thread chicken, chorizo, red onion, and bell pepper evenly onto 4 skewers, making sure that each piece chicken touches 1 piece chorizo. Place threaded skewers on a plate, cover with plastic wrap, and refrigerate until cold, 15 to 30 minutes.
4. 4 Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ metal skewer
• whole-milk greek yogurt
• garlic
• olive oil
• lemon juice
• ketchup
• aleppo red pepper flakes
• salt
• cumin
• black pepper
• paprika
• cinnamon
• chicken thigh

Instructions

1. 1 Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
2. 2 Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
5. 5 Place kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ metal skewer
• honey
• sriracha sauce
• lime juice
• chicken thigh
• red sweet pepper
• zucchini
• pineapple
• red onion
• olive oil
• salt
• black pepper
• garlic powder
• lime zest

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk honey, Sriracha sauce, and lime juice together in a small bowl. Set aside.
3. 3 Thread chicken, red pepper, zucchini, pineapple, and red onion alternately onto skewers and place on a platter. Brush with olive oil, then season with salt, pepper, and garlic powder.
4. 4 Arrange skewers on the hot grate. Close lid and reduce heat to medium. Grill until chicken is cooked through, turning skewers every few minutes, 15 to 20 minutes. Brush glaze on all sides of skewers during the last 2 to 3 minutes, turning to lightly caramelize glaze. Transfer to a serving platter and grate lime zest on top. Serve warm.

By France Cevallos

Ingredients

• ✓ metal skewer
• garlic
• chipotle pepper in adobo sauce
• lemon
• olive oil
• paprika
• cilantro
• salt
• black pepper
• red pepper flakes
• cayenne pepper
• shrimp
• wooden skewer

Instructions

1. 1 Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

By Sue Carey-Bradley

Ingredients

• ✓ metal skewer
• whole wheat linguine
• lemon
• olive oil
• onion
• black pepper
• chicken broth
• parmesan cheese
• butter
• shrimp
• garlic
• asparagus
• cooking spray

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until still very firm to the bite, about 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
2. 2 While pasta cooks, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon.
3. 3 Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, for 4 minutes. Add linguine, the reserved pasta cooking water, and 1/4 teaspoon black pepper. Cook just until pasta is tender and most of the water is absorbed, stirring frequently, about 4 minutes. Add lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir 2 minutes more.
4. 4 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Combine shrimp, remaining oil and pepper, and garlic in a medium bowl. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
6. 6 Grill shrimp skewers and asparagus (place across the grates), covered, until shrimp are opaque and asparagus is crisp-tender, 4 to 6 minutes, turning once.
7. 7 Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup Parmesan cheese, and lemon zest.

By Elaine

Ingredients

• ✓ metal skewer
• soy sauce
• vegetable oil
• lemon juice
• garlic
• mustard
• worcestershire sauce
• salt
• black pepper
• beef
• mushroom
• green bell pepper
• red bell pepper
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.
3. 3 Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting.
5. 5 Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
6. 6 Cook the skewers on the preheated grill, turning frequently and brushing generously with the marinade you prepared for basting until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes.
7. 7 Serve and enjoy!

By Mike Hearne

Ingredients

• ✓ metal skewer
• coconut aminos
• orange juice
• avocado oil
• ginger
• chile-garlic paste
• salt
• black pepper
• chicken thigh
• pineapple juice
• red bell pepper
• onion
• zucchini
• pineapple
• rice

Instructions

1. 1 Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
2. 2 Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
3. 3 Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
4. 4 Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve skewers over hot cooked rice.

By Bibi

Ingredients

• ✓ metal skewer
• brown sugar
• fish sauce
• garlic
• onion
• vegetable oil
• soy sauce
• coriander
• ginger
• cumin
• turmeric
• cayenne pepper
• lemongrass
• beef top sirloin

Instructions

1. 1 Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.
2. 2 Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.
3. 3 Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
4. 4 Preheat an outdoor grill for high heat. Lightly oil the grate.
5. 5 Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.
6. 6 Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

By John Mitzewich

Ingredients

• ✓ metal skewer
• salt
• pork shoulder
• cilantro
• tamarind paste
• fish sauce
• soy sauce
• rice vinegar
• cayenne pepper
• chipotle chili powder
• coriander
• ancho chili powder
• brown sugar
• garlic
• shallot
• ginger root
• turmeric
• turmeric root

Instructions

1. 1 Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
2. 2 Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
4. 4 Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

By John Mitzewich