Type what you have

Ingredients

• ✓ bamboo skewer
• dill pickle juice
• sriracha salt
• celery seed
• black pepper
• vegetable juice
• vodka
• lime juice
• horseradish
• hot pepper sauce
• egg
• okra
• dill pickle
• ice cube
• celery

Instructions

1. 1 Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
2. 2 One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
3. 3 Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
4. 4 Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ bamboo skewer
• pheasant breast
• jalapeno pepper
• bacon
• toothpick

Instructions

1. 1 Cut pheasant breast into 36 pieces and place into a large bowl. Pour liquid from jalapeño peppers over pheasant; stir and marinate at room temperature for 20 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Drain marinade from pheasant and discard. Place a jalapeño pepper slice on each piece of pheasant breast and wrap with 1/3 of a bacon strip. Skewer 6 bacon-wrapped pheasant pieces onto each skewer.
4. 4 Cook on the preheated grill, turning frequently, until bacon is crispy, 15 to 20 minutes. Remove pheasant pieces from the skewers and insert a toothpick into each piece to serve.

By Lizzy

Ingredients

• ✓ bamboo skewer
• parchment paper
• corn bread mix
• milk
• egg
• sugar
• hot dog

Instructions

1. 1 Cut soaked bamboo skewers in thirds. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Whisk together corn bread mix, milk, egg, and sugar in a bowl until smooth; pour into a tall glass.
4. 4 Insert a skewer into each hot dog piece. Remove the basket of the air fryer and place cut parchment paper on the bottom of the basket. Dunk 4 hot dogs in the glass with the batter and place on top of the parchment paper alternating direction of the stick ends.
5. 5 Cook in the preheated air fryer without flipping for 8 minutes or until desired brownness. Transfer to a plate and repeat with remaining hot dogs.

By Soup Loving Nicole

Ingredients

• ✓ bamboo skewer
• cooking spray
• russet potato
• taco seasoning mix
• sriracha sauce
• sea salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
3. 3 Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
4. 4 Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
5. 5 Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

By lutzflcat

Ingredients

• ✓ bamboo skewer
• parsley
• olive oil
• shrimp
• seasoned salt
• butter
• garlic

Instructions

1. 1 Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
4. 4 Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
5. 5 Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

By FrackFamily5 CACT

Ingredients

• ✓ bamboo skewer
• ranch dressing
• hot chile paste
• chicken breast
• red onion
• bacon
• salt
• black pepper

Instructions

1. 1 Whisk 1/3 cup ranch dressing and hot chile paste together in a large glass or ceramic bowl. Add chicken cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken cubes dry with paper towels. Discard remaining marinade.
4. 4 Thread one piece of onion about 1 1/2-inches down one skewer.
5. 5 Thread one strip of bacon onto skewer at one end so the rest of the strip is hanging down. Thread one cube chicken onto skewer, then loop the bacon over chicken cube to form an "S" shape and thread the next portion of bacon onto the skewer. Continue to thread the bacon and chicken onto the skewer until entire strip of bacon is threaded, using 4 to 5 cubes of chicken.
6. 6 Thread one piece of onion onto the end of the same skewer.
7. 7 Repeat steps 4 through 6 for all twelve skewers. Season skewers with salt and pepper.
8. 8 Cook skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• jalapeno pepper
• lime
• garlic
• cilantro
• coconut
• olive oil
• soy sauce
• shrimp

Instructions

1. 1 Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce; blend until smooth.
2. 2 Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove shrimp from marinade and gently shake off excess. Discard remaining marinade.
5. 5 Thread shrimp onto skewers, piercing each shrimp near the head and tail.
6. 6 Place skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, 2 to 3 minutes per side.

By Molly O

Ingredients

• ✓ bamboo skewer
• butter
• parsley flakes
• seafood seasoning
• lobster tail
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
4. 4 Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ bamboo skewer
• pork tenderloin
• salt
• black pepper
• thyme
• cayenne pepper
• egg
• all-purpose flour
• panko bread crumb
• vegetable oil

Instructions

1. 1 Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
2. 2 Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
3. 3 Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
4. 4 Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
5. 5 Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
6. 6 Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• butter
• honey
• lemon juice
• pineapple juice
• garlic
• soy sauce
• red pepper flakes
• shrimp
• pineapple
• red bell pepper
• cooking spray

Instructions

1. 1 Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
2. 2 Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

By Bren

Ingredients

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

• ✓ bamboo skewer
• pineapple
• zucchini
• yellow squash
• mushroom
• red onion
• cherry tomato
• red bell pepper
• olive oil
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Alternately thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes, and bell pepper chunks onto skewers.
3. 3 Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables.
4. 4 Cook skewers on the preheated grill until vegetables are tender and lightly charred, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.
5. 5 Serve and enjoy!

By audrey

Ingredients

• ✓ bamboo skewer
• pork tenderloin
• soy sauce
• rice vinegar
• brown sugar
• sesame oil
• lime juice
• sriracha sauce
• ginger
• garlic
• vegetable oil
• pineapple
• red bell pepper
• green onion
• sesame seed

Instructions

1. 1 Combine pork, soy sauce, rice wine vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable plastic bag. Squeeze out excess air and seal the bag; shake to combine and coat pork with marinade. Marinate in the refrigerator for 1 hour, turning occasionally.
2. 2 While pork is marinating, soak skewers in water for about 20 minutes; that will help keep skewers from burning while grilling.
3. 3 Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grate with oil.
4. 4 Meanwhile, thread skewers, alternating with marinated pork, pineapple, and bell pepper pieces; discard marinade.
5. 5 Cook on the preheated grill until grill marks appear and pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

By skinnymom

Ingredients

• ✓ bamboo skewer
• cumin
• coriander
• aleppo chile flake
• salt
• cayenne pepper
• cinnamon
• sumac
• ground lamb
• water
• plain greek yogurt
• garlic
• parsley
• lemon juice
• water

Instructions

1. 1 Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
2. 2 Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
3. 3 Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
4. 4 Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
5. 5 Preheat an outdoor charcoal grill to medium-high heat.
6. 6 Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
7. 7 Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• all-purpose flour
• white sugar
• baking powder
• baking soda
• cinnamon
• salt
• milk
• egg
• butter
• amaretto extract
• strawberry
• blueberry cream cheese spread
• banana
• confectioners' sugar

Instructions

1. 1 Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Whisk milk, egg, butter, and amaretto extract together in a second bowl. Pour wet ingredients into the flour mixture, and mix until batter is well combined and smooth.
2. 2 Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
3. 3 Stack ingredients on a work surface as follows: pancake, banana, pancake spread with cream cheese, pancake, strawberry, and pancake. (Each skewer will use 4 pancakes.) Insert a skewer through the center of the stack and repeat to make remaining skewers.
4. 4 Dust with confectioners sugar, and serve.

By lutzflcat

Ingredients

• ✓ bamboo skewer
• rice vinegar
• milk
• all-purpose flour
• butter
• egg
• sugar
• baking soda
• baking powder
• salt
• vegetable oil
• raspberry
• blueberry
• strawberry
• maple syrup
• powdered sugar

Instructions

1. 1 Stir rice wine vinegar into milk; set aside to "sour," about 5 minutes.
2. 2 Whisk soured milk, flour, butter, eggs, sugar, baking soda, baking powder, and salt together in a large mixing bowl until lumps are gone.
3. 3 Heat a nonstick skillet over medium heat; add oil. Pour ½ tablespoon batter per pancake into skillet; cook until bottom sides golden brown, 1 to 2 minutes. Flip; cook until other side golden brown, 1 to 2 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
4. 4 Place 3 to 5 mini pancakes onto each skewer; add raspberries, blueberries, and strawberries to each skewer. Drizzle with maple syrup; sprinkle with confectioners' sugar.

By just a food blog

Ingredients

• ✓ bamboo skewer
• butter
• maple syrup
• red pepper flakes
• salt
• all-purpose flour
• brown sugar
• baking powder
• salt
• buttermilk
• egg
• sour cream
• butter
• maple syrup
• olive oil
• pork sausage

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter over medium-low heat in a small saucepan. Stir in maple syrup, red pepper flakes, and salt. Bring to a boil and cook, 3 to 4 minutes. Remove syrup from heat and set aside, stirring occasionally, for at least 30 minutes for flavor to fully develop.
3. 3 Meanwhile, prepare pancakes: whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk buttermilk, egg, sour cream, melted butter, and maple syrup together in a separate bowl. Pour the wet ingredients into the flour mixture. Stir gently until just combined but slightly lumpy; do not overmix. Let sit for 10 minutes.
4. 4 Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
5. 5 Heat olive oil in the same skillet over medium heat. Form tablespoonfuls of sausage into 1-inch patties, the same size as the mini pancakes. Cook until patties are cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
6. 6 Thread 3 pancakes and 2 sausage patties onto each skewer, starting and ending with a pancake.
7. 7 Repeat to make remaining skewers. Serve drizzled with spicy syrup.

By lutzflcat

Ingredients

• ✓ bamboo skewer
• cherry tomato
• mushroom
• red onion
• yellow bell pepper
• red bell pepper
• venison
• tomato puree
• molasses
• honey
• liquid smoke
• rice vinegar
• ginger
• garlic
• brown sugar
• red pepper flakes
• black pepper
• mustard powder
• onion

Instructions

1. 1 Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
2. 2 Preheat a grill for medium heat.
3. 3 Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

By SerenaBloom

Ingredients

• ✓ bamboo skewer
• chile-garlic sauce
• honey
• shrimp

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Stir chile-garlic sauce and honey together in a small bowl.
3. 3 Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
4. 4 Cook skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

By TheGoddessGiGi

Ingredients

• ✓ bamboo skewer
• sugar
• soy sauce
• onion
• garlic
• black pepper
• pork loin

Instructions

1. 1 Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

By lola

Ingredients

• ✓ bamboo skewer
• mustard
• honey
• vegetable oil
• lemon juice
• chicken breast
• almond

Instructions

1. 1 In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
3. 3 Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
4. 4 Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

By Jessica

Ingredients

• ✓ bamboo skewer
• broccoli veggie tots
• chicken nugget
• grape tomato
• string cheese
• pasta sauce

Instructions

1. 1 Cook Green Giant® Broccoli Veggie Tots and chicken nuggets according package directions.
2. 2 Alternately thread Green Giant® Broccoli Veggie Tots™, chicken nuggets, grape tomatoes, and string cheese onto skewers.
3. 3 Serve with hot pasta sauce for dipping.

By Green Giant

Ingredients

• ✓ bamboo skewer
• sweetened condensed milk
• teriyaki sauce
• vinegar
• red curry paste
• chicken breast

Instructions

1. 1 In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
2. 2 Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
3. 3 Grill or broil chicken for 3 minutes per side, or until cooked through.

By SHANLEI

Ingredients

• ✓ bamboo skewer
• whole wheat flour
• sugar
• baking soda
• salt
• butter
• buttermilk
• applesauce
• strawberry
• whipped topping

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
2. 2 Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly.
3. 3 Stir buttermilk and applesauce together in a separate bowl; pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds.
4. 4 Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
5. 5 Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.

By skinnymom

Ingredients

• ✓ bamboo skewer
• margarita mix
• salt
• sugar
• garlic
• vegetable oil
• top sirloin steak
• metal 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

• ✓ bamboo skewer
• freestone peach
• prosciutto
• burrata cheese
• olive oil
• sea salt
• black pepper
• basil

Instructions

1. 1 Preheat an outdoor grill at medium-high heat and lightly oil the grate.
2. 2 Cut peaches in half and remove peach stones. Cut each half in half again.
3. 3 Wrap prosciutto around each peach section; secure with small bamboo skewers.
4. 4 Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
5. 5 To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• brown sugar
• soy sauce
• pineapple juice
• water
• vegetable oil
• garlic
• round steak

Instructions

1. 1 Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
2. 2 Marinate beef in refrigerator for 24 hours.
3. 3 Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
4. 4 Thread beef slices in a zig-zag onto the skewers.
5. 5 Preheat grill for medium heat and lightly oil the grate.
6. 6 Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

By sheilago7

Ingredients

• ✓ bamboo skewer
• mirin
• garlic
• soy sauce
• monosodium glutamate
• white sugar
• beef sirloin steak
• green onion

Instructions

1. 1 In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
4. 4 Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

By Julie Moon

Ingredients

• ✓ bamboo skewer
• soy sauce
• mirin
• green onion
• sake
• water
• brown sugar
• chicken skin
• salt

Instructions

1. 1 Soak skewers in water, 30 minutes to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine soy sauce, mirin, green onion, sake, water, and brown sugar in a saucepan; bring to a low boil over medium-high heat. Reduce heat to low; simmer until reduced slightly, 3 to 5 minutes. Set aside tare sauce to cool.
4. 4 Meanwhile, thread chicken skin strips onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle with salt.
5. 5 Cook on the preheated grill until nicely browned and crispy but fat hasn't completely rendered, about 5 minutes. Flip; cook until other side is crispy, about 5 minutes more.
6. 6 Blot skewers lightly with a paper towel before serving. Serve yakitori with cooled tare sauce on the side.

By Buckwheat Queen

Ingredients

• ✓ bamboo skewer
• honey
• soy sauce
• vegetable oil
• black pepper
• chicken breast
• onion
• red bell pepper
• garlic

Instructions

1. 1 To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
2. 2 Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
3. 3 Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
6. 6 Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
7. 7 Serve hot and enjoy!

By Ann Marie