Type what you have

Ingredients

• ✓ skewer
• olive oil
• lime
• garlic
• cumin
• red pepper flakes
• chipotle pepper
• beef sirloin
• red bell pepper
• green bell pepper
• onion

Instructions

1. 1 Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
4. 4 Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

By Lana Dramstad

Ingredients

• ✓ skewer
• basil
• blackberry
• mozzarella
• apricot
• balsamic glaze

Instructions

1. 1 Assemble skewers in this order: basil leaf, blackberry, basil leaf, mozzarella ball, basil leaf, and a dried apricot.
2. 2 Drizzle skewers with balsamic glaze and serve.

By lutzflcat

Ingredients

• ✓ skewer
• strawberry
• cantaloupe
• banana
• apple

Instructions

1. 1 Thread strawberries, cantaloupe, banana, and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange skewers decoratively on a serving platter.

By AnaJ930

Ingredients

• ✓ skewer
• pineapple juice
• brown sugar
• soy sauce
• chicken breast

Instructions

1. 1 In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. 2 Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3. 3 Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. 4 Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

By Hillary Roberts

Ingredients

• ✓ skewer
• shrimp
• monterey jack cheese
• jalapeno pepper
• bacon
• cajun seasoning

Instructions

1. 1 Preheat a grill for high heat. Soak skewers in water.
2. 2 Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
3. 3 Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

By Britney583

Ingredients

• ✓ skewer
• marshmallow
• marshmallow
• strawberry
• banana
• chocolate sprinkle
• milk chocolate

Instructions

1. 1 Cut large marshmallow into 4 horizontal slices. Hull strawberries and level the hulled side. Thread ingredients onto the skewers in the following order: 1 mini marshmallow, one strawberry, pointy side first, one sliced marshmallow, and 1/2 a banana. Push 2 chocolate sprinkles into the banana for the eyes and the red chocolate piece for the nose.

By kochmuse

Ingredients

• ✓ skewer
• green bell pepper
• pineapple chunk
• chicken breast
• onion
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Thread bell pepper, pineapple, chicken, and onion onto skewers; brush with barbecue sauce.
3. 3 Cook on the preheated grill, turning frequently, until nicely browned on all sides and chicken is no longer pink in the center, 7 to 10 minutes per side.

By c siebester

Ingredients

• ✓ skewer
• tomato paste
• honey
• worcestershire sauce
• rosemary
• chicken breast
• cherry tomato
• rosemary

Instructions

1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent burning during cooking.
2. 2 Combine tomato paste, honey, Worcestershire sauce, and chopped rosemary in a large glass or ceramic bowl. Add chicken pieces to glaze; stir to coat.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
4. 4 Alternately thread chicken pieces and cherry tomatoes onto skewers; place on a broiler pan. Spoon remaining glaze over skewers.
5. 5 Cook under the preheated broiler, flipping occasionally, until chicken is no longer pink in centers and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into centers should read 165 degrees F (74 degrees C).
6. 6 Transfer to a serving plate; garnish with rosemary sprigs.

By Babs35

Ingredients

• ✓ skewer
• beef sirloin steak
• soy sauce
• steak seasoning
• brown sugar
• worcestershire sauce
• liquid smoke

Instructions

1. 1 Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight.
2. 2 Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length.
3. 3 Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes.
4. 4 Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating.
5. 5 Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time.
6. 6 Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes.
7. 7 Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

By thedailygourmet

Ingredients

• ✓ skewer
• brown sugar
• white vinegar
• vegetable oil
• mustard
• ham
• pineapple chunk

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
3. 3 Place skewers onto the preheated grill, and brush liberally with brown sugar mixture. Cook, turning frequently and basting often, until heated through and richly glazed, 6 to 8 minutes.

By Lindsay Perejma

Ingredients

• ✓ skewer
• margarine
• honey
• peach
• plum
• banana
• strawberry

Instructions

1. 1 Preheat an outdoor grill for medium heat and place a large sheet of aluminum foil on the grate.
2. 2 Melt butter and honey in a small saucepan over medium heat; reduce heat to low and cook gently, stirring occasionally, until slightly thickened, 3 to 5 minutes. Do not let sauce boil. Set aside.
3. 3 Thread 1 peach quarter, 1 plum quarter, 1 banana piece, and 1 strawberry onto each skewer. Place skewers onto the prepared grate on the preheated grill; spoon honey sauce over each skewer.
4. 4 Cook on the preheated grill until fruit is softened and sauce has thickened and cooked onto fruit, about 5 minutes. Flip skewers, spoon more sauce over each skewer, and cook about 5 minutes more.

By LauraKKH

Ingredients

• ✓ skewer
• cooking spray
• chicken breast
• green bell pepper
• onion
• red bell pepper
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Thread chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
3. 3 Cook skewers on the preheated grill, turning and brushing frequently with barbeque sauce, until chicken is 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 DAVESARAH

Ingredients

• ✓ skewer
• quail egg
• white vinegar
• salt
• bread cube
• artichoke heart
• cocktail onion
• pickle
• sun-dried tomato
• oil
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

By Buckwheat Queen

Ingredients

• ✓ skewer
• ground pork
• onion
• parsley
• salt
• pepper
• vinegar
• caul fat

Instructions

1. 1 Combine ground pork, onion, parsley, salt, and black pepper in a medium bowl.
2. 2 Fill a bowl with warm water; add vinegar. Place caul fat in vinegar water, keep submerged for 1 minute. Rinse in cold water, then place on a clean work surface. Carefully open caul fat; cut into 4-inch squares.
3. 3 Place a small compressed handful of sausage mixture near edge of 1 fat square; fold sides over sausage mixture and roll up firmly. Repeat with remaining sausage mixture and fat squares until you have about 10 sausages.
4. 4 Prepare a charcoal grill for high heat. Place sausages onto skewers.
5. 5 Cook on the preheated grill until outsides are crispy and dark and insides are no longer pink, 20 minutes, turning frequently.

By GRACE

Ingredients

• ✓ skewer
• shrimp
• chourico sausage
• sweet chili sauce
• soy sauce
• garlic
• black pepper
• chile-garlic sauce

Instructions

1. 1 Combine Thai chili sauce, soy sauce, garlic, black pepper, and chili-garlic sauce in a large glass or ceramic bowl; add shrimp and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Meanwhile, remove shrimp from marinade and shake off excess. Discard remaining marinade. Place 5 shrimp and 2 sausage pieces on each skewer.
4. 4 Cook kabobs on the preheated grill until shrimp are bright pink and slightly charred, 2 to 3 minutes per side.

By Raquel Teixeira

Ingredients

• ✓ skewer
• canola oil
• hot pepper sauce
• garlic
• tomato chili sauce
• lemon
• oregano
• shrimp

Instructions

1. 1 Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
4. 4 Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

By Hugh Pastoriza

Ingredients

• ✓ skewer
• lemon
• red wine
• red onion
• garlic
• salt
• black pepper
• lamb

Instructions

1. 1 Cut lemon in half and juice. Cut 2 rinds into chunks.
2. 2 Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
3. 3 Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

By Kristine

Ingredients

• ✓ skewer
• pork
• salt
• black pepper
• seasoned salt
• egg
• milk
• bread crumb
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Thread 2 or 3 cubes of pork onto each skewer. Sprinkle pork on all sides with salt, pepper, and seasoned salt; set the skewers aside.
3. 3 Whisk eggs and milk together in a bowl. Place bread crumbs in a separate bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish; set the dish aside. Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dip each pork skewer into egg mixture, then press into bread crumbs to coat; dip pork skewers a second time into egg mixture and then crumbs.
5. 5 Lower pork skewers carefully into the hot oil in batches. Fry until crisp and golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pork skewers. Arrange fried pork skewers on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
6. 6 Carefully transfer the baking dish into the preheated oven and bake for 20 minutes. Remove foil and bake 10 minutes more to dry out the crumb coating.

By Jennifer

Ingredients

• ✓ skewer
• soy sauce
• pineapple juice
• brown sugar
• sriracha sauce
• sesame oil
• garlic powder
• shrimp

Instructions

1. 1 Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
2. 2 Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
4. 4 Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ skewer
• ground beef
• onion
• parsley
• cayenne pepper
• allspice
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
2. 2 In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
3. 3 Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

By Lebanese Cuisine

Ingredients

• ✓ skewer
• soy sauce
• brown sugar
• sherry
• sesame oil
• ginger
• garlic powder
• chicken breast
• pineapple chunk

Instructions

1. 1 Combine soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder in a shallow glass dish. Add chicken pieces and pineapple chunks; stir until well coated. Cover the dish; marinate in the refrigerator, 1 to 2 hours.
2. 2 Preheat the grill to medium-high heat and lightly oil the grate.
3. 3 Thread chicken and pineapple alternately onto skewers. Discard excess marinade.
4. 4 Cook on the preheated grill, turning occasionally, until chicken is longer pink in centers and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By dailyn2003

Ingredients

• ✓ skewer
• olive oil
• soy sauce
• lemon
• garlic
• oregano
• pork tenderloin
• yellow onion
• green bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix oil, soy sauce, lemon juice, garlic, and oregano together in a large glass bowl.
3. 3 Add pork, onions, and bell peppers, and stir until coated. Cover and refrigerate for 2 to 3 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove pork and vegetables from marinade and shake off excess; thread onto skewers. Discard remaining marinade.
6. 6 Cook on the preheated grill, turning frequently, until pork is no longer pink in the middle, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Abby J Benner

Ingredients

• ✓ skewer
• butter
• garlic
• hot sauce
• black pepper
• lobster tail
• olive oil
• kosher salt
• lemon

Instructions

1. 1 Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
4. 4 Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
5. 5 Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

By Lyle Barrow

Ingredients

• ✓ skewer
• soy sauce
• lemon juice
• peanut butter
• garlic
• curry powder
• brown sugar
• hot pepper sauce
• chicken breast

Instructions

1. 1 Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove chicken from marinade; discard marinade and thread chicken onto skewers.
4. 4 Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

By Bryan Herbert

Ingredients

• ✓ skewer
• meat
• bell pepper
• onion
• thyme
• salt
• pepper
• olive oil
• dijon mustard

Instructions

1. 1 Cut the meat, bell peppers and onion into squares.
2. 2 In a large bowl, whisk the jar of Maille® Dijon Originale mustard, olive oil, thyme, salt and pepper. Add the meat to the mixture and coat evenly. Refrigerate for 30 minutes. Alternate the meat with the bell pepper and onion squares on skewers. Grill, turning frequently and brushing with the remaining mixture.

By Maille

Ingredients

• ✓ skewer
• olive oil
• tomato sauce
• garlic
• red wine vinegar
• basil
• salt
• cayenne pepper
• shrimp

Instructions

1. 1 Stir together olive oil, tomato sauce, garlic, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper.
2. 2 Add shrimp to the bowl; stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.
3. 3 Preheat the grill to medium heat. Lightly oil the grate.
4. 4 Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
5. 5 Cook shrimp on the preheated grill until opaque, 2 to 3 minutes per side.
6. 6 Serve hot and enjoy!

By BLONDIEPEREZ

Ingredients

• ✓ skewer
• hoisin sauce
• sherry
• soy sauce
• barbecue sauce
• green onion
• garlic
• ginger root
• flank steak

Instructions

1. 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. 2 Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. 3 Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. 4 Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

By Vivian Chu

Ingredients

• ✓ skewer
• brown sugar
• soy sauce
• garlic
• sesame oil
• ginger
• beef top sirloin
• pineapple chunk
• green bell pepper
• red bell pepper

Instructions

1. 1 Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove beef from the marinade. Discard the remaining marinade.
4. 4 Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

By karebear

Ingredients

• ✓ skewer
• teriyaki sauce
• honey
• garlic powder
• ground ginger
• chicken breast
• beef sirloin
• red bell pepper
• sweet onion
• mushroom

Instructions

1. 1 Gather all ingredients.
2. 2 Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
3. 3 Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade.
4. 4 Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.

By Sue

Ingredients

• ✓ skewer
• soy sauce
• cider vinegar
• honey
• canola oil
• mushroom
• green onion
• chicken breast
• bacon
• pineapple chunk

Instructions

1. 1 In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat grill for high heat.
3. 3 Remove the mushrooms and chicken from the marinade and shake off excess. 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.
4. 4 Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. 5 Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

By Angie