21 Delicious Skewers Recipes for Every Occasion

Skewers are the ultimate culinary chameleons, effortlessly adapting to any occasion, from quick weeknight dinners to festive backyard barbecues. Whether you’re craving something smoky, sweet, or downright spicy, our roundup of 21 delicious skewer recipes has got you covered. Perfect for home cooks looking to add a little excitement to their meal rotation, these recipes promise big flavors with minimal fuss. Let’s dive in and discover your next favorite dish!

Grilled Chicken Skewers with Lemon and Herbs

Savory and bright, these skewers are a summer staple. They’re quick to prep and pack a punch of flavor.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (I find thighs work too, but breast keeps it lean)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (bottled works in a pinch, but fresh is zingier)
• 1 tbsp chopped fresh rosemary (dried can sub at 1 tsp, but fresh is king)
• 1 tbsp chopped fresh thyme (same as rosemary, dried at 1 tsp if needed)
• 2 cloves garlic, minced (more if you’re a garlic fiend like me)
• 1 tsp salt (I use sea salt for its crunch)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 8 wooden skewers, soaked in water for 30 mins (prevents charring)

Instructions

1. Preheat grill to medium-high, about 400°F. A clean grill prevents sticking.
2. In a bowl, whisk olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. Taste now; adjust salt if needed.
3. Add chicken pieces to the marinade, toss to coat. Let sit for 15 mins—no longer, or the lemon starts to cook the chicken.
4. Thread chicken onto skewers, leaving small gaps between pieces for even cooking.
5. Grill skewers for 4-5 mins per side. Chicken should reach 165°F inside—no pink, juices clear.
6. Let rest for 3 mins off heat. This keeps them juicy.

With a charred exterior and tender inside, these skewers are lemon-herb perfection. Serve over a grain salad or with a side of tzatziki for dipping.

Beef and Vegetable Skewers with Chimichurri Sauce

Ready to fire up the grill? These beef and vegetable skewers with chimichurri sauce are a game-changer for any BBQ. Simple, flavorful, and perfect for summer nights.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes (go for grass-fed for extra flavor)
• 1 red bell pepper, cut into chunks (the sweetness balances the chimichurri)
• 1 zucchini, sliced into half-moons (they grill up nicely)
• 1/4 cup extra virgin olive oil (my go-to for richness)
• 3 garlic cloves, minced (fresh is best here)
• 1/2 cup fresh parsley, finely chopped (pack it in for vibrant color)
• 2 tbsp red wine vinegar (adds a nice tang)
• 1 tsp crushed red pepper flakes (adjust for heat preference)
• Salt, to taste (I like a generous pinch)

Instructions

1. Preheat your grill to medium-high, about 400°F. Clean grates are key for no sticking.
2. Thread beef, bell pepper, and zucchini onto skewers, alternating for color. Leave a little space between pieces for even cooking.
3. Brush skewers lightly with olive oil. This helps with browning and prevents drying out.
4. Grill skewers for 3-4 minutes per side for medium-rare. Use a timer—overcooking toughens the beef.
5. While skewers cook, mix remaining olive oil, garlic, parsley, vinegar, red pepper flakes, and salt in a bowl. Stir well to combine.
6. Let skewers rest for 5 minutes off the grill. This keeps them juicy when you cut in.
7. Drizzle chimichurri over skewers or serve on the side for dipping. The sauce’s brightness cuts through the richness of the beef.

Don’t skip the resting step—it makes all the difference. The skewers are juicy, with a smoky char from the grill. Try serving over a bed of quinoa for a hearty meal.

Shrimp and Pineapple Skewers with Teriyaki Glaze

Kick off your summer grilling with these vibrant Shrimp and Pineapple Skewers, glazed with a homemade teriyaki sauce that’s both sweet and savory.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 2 cups fresh pineapple chunks (about 1 small pineapple, ripe but firm)
• 1/2 cup soy sauce (low sodium works best to control saltiness)
• 1/4 cup honey (for that perfect glaze consistency)
• 2 tbsp rice vinegar (adds a nice tang)
• 1 tbsp minced garlic (fresh is always better)
• 1 tsp grated ginger (a little goes a long way)
• 1 tbsp cornstarch (to thicken the glaze)
• 2 tbsp water (mixed with cornstarch for slurry)
• Skewers (soak wooden ones for 30 mins to prevent burning)

Instructions

1. Preheat grill to medium-high, about 375°F.
2. Thread shrimp and pineapple alternately onto skewers, leaving small gaps for even cooking.
3. In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
4. Mix cornstarch and water to create a slurry, then whisk into the saucepan. Cook for 2 mins until thickened. Tip: Keep stirring to avoid lumps.
5. Brush skewers with half the teriyaki glaze. Grill for 2-3 mins per side. Tip: Don’t overcrowd the grill to ensure each skewer cooks evenly.
6. Remove skewers from grill, brush with remaining glaze. Tip: Let them rest for a minute before serving to lock in juices.

Hearty and flavorful, these skewers offer a juicy bite of pineapple with every tender shrimp. Serve over a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal.

Lamb Skewers with Mint Yogurt Sauce

Perfect for summer grilling, these lamb skewers with mint yogurt sauce are a game-changer. Pair them with a crisp salad or warm pita for a complete meal.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes (go for grass-fed for better flavor)
• 1/4 cup extra virgin olive oil (my go-to for richness)
• 2 tbsp lemon juice (freshly squeezed makes a difference)
• 2 garlic cloves, minced (the more, the merrier)
• 1 tsp ground cumin (toasted and ground at home if possible)
• 1 tsp smoked paprika (adds a nice depth)
• 1/2 tsp salt (I prefer sea salt for its texture)
• 1/4 tsp black pepper (freshly ground)
• 1 cup plain Greek yogurt (full-fat for creaminess)
• 1/4 cup fresh mint leaves, finely chopped (spearmint is my favorite)
• 1 tbsp honey (local if you can find it)
• 1/2 tsp lemon zest (brightens up the sauce)

Instructions

1. In a large bowl, combine olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper.
2. Add lamb cubes to the bowl, ensuring each piece is well coated. Marinate for at least 2 hours, or overnight for deeper flavor.
3. Thread lamb onto skewers, leaving small gaps between pieces for even cooking.
4. Preheat grill to medium-high heat (about 375°F). Tip: Oil the grates lightly to prevent sticking.
5. Grill skewers for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Don’t overcrowd the grill to ensure good sear.
6. While lamb cooks, mix yogurt, mint, honey, and lemon zest in a small bowl. Tip: Let the sauce sit for 10 minutes to let flavors meld.
7. Serve skewers hot with mint yogurt sauce on the side.

Zesty and tender, these skewers offer a perfect balance of smoky and fresh flavors. Try serving them over a bed of quinoa for a hearty twist.

Pork and Apple Skewers with Cider Glaze

Craving something sweet and savory? These Pork and Apple Skewers with Cider Glaze hit the spot every time.

Ingredients

• 1 lb pork tenderloin, cut into 1-inch cubes (go for the leanest cut you can find)
• 2 medium apples, cored and cut into chunks (I love Honeycrisp for their sweetness and firmness)
• 1/2 cup apple cider (the fresher, the better—homemade if you’ve got it)
• 2 tbsp honey (local honey adds a nice touch)
• 1 tbsp Dijon mustard (the grainy kind gives a great texture)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your grill to medium-high, about 375°F. A well-heated grill ensures those perfect grill marks.
2. Thread pork and apple chunks onto skewers, alternating between them. Soak wooden skewers for 30 minutes beforehand to prevent burning.
3. In a small saucepan, combine apple cider, honey, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes. This glaze is the secret to the skewers’ irresistible flavor.
4. Brush skewers lightly with olive oil and season with salt and pepper. The oil helps the seasoning stick and promotes even cooking.
5. Grill skewers for 3-4 minutes per side, brushing with glaze during the last 2 minutes of cooking. Don’t overbrush—too much glaze can cause flare-ups.
6. Remove from grill and let rest for 2 minutes. This allows the juices to redistribute, making the pork tender and juicy.

Tender pork paired with caramelized apples offers a delightful contrast in textures. Serve these skewers over a bed of wild rice or alongside a crisp green salad for a complete meal.

Tofu and Vegetable Skewers with Peanut Sauce

Looking for a quick, flavorful dish that’s both satisfying and easy to make? These tofu and vegetable skewers with peanut sauce are a game-changer.

Ingredients

• 1 block firm tofu, pressed and cubed (I find pressing for 30 minutes gets the best texture)
• 2 cups mixed vegetables (bell peppers, zucchini, and mushrooms work great)
• 1/4 cup creamy peanut butter (the natural, unsweetened kind is my favorite)
• 2 tbsp soy sauce (low sodium to control the saltiness)
• 1 tbsp maple syrup (for a hint of sweetness)
• 1 tsp garlic powder (fresh minced garlic is also fantastic)
• 1/2 tsp ginger powder (or freshly grated ginger for more zing)
• 2 tbsp water (to thin the sauce to your liking)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F.
2. Thread the tofu and vegetables onto skewers, alternating for color and texture.
3. Place skewers on the grill. Cook for 4 minutes per side, or until grill marks appear.
4. While skewers cook, whisk together peanut butter, soy sauce, maple syrup, garlic powder, ginger powder, and water in a small bowl until smooth. Tip: If the sauce is too thick, add water 1 tsp at a time.
5. Brush skewers with half the peanut sauce. Grill for another 2 minutes per side.
6. Remove skewers from grill. Serve immediately with remaining peanut sauce on the side. Tip: Letting them sit for a minute makes the flavors meld beautifully.

Makes about 4 servings. The skewers are smoky and slightly charred, with a creamy, nutty sauce that ties everything together. Try serving over a bed of quinoa for a complete meal.

Salmon Skewers with Dill and Mustard Sauce

Tender salmon skewers with a tangy dill and mustard sauce are a quick, flavorful dish perfect for summer evenings. This recipe balances rich salmon with bright, herby flavors for a light yet satisfying meal.

Ingredients

• 1 lb salmon fillet, skin removed, cut into 1-inch cubes (wild-caught is my preference for its superior flavor)
• 2 tbsp extra virgin olive oil (the fruitier, the better)
• 1 tbsp whole grain mustard (adds a nice texture)
• 1 tbsp Dijon mustard (for a bit of sharpness)
• 1/4 cup fresh dill, finely chopped (don’t skimp—dill is the star here)
• 1 garlic clove, minced (fresh only, please)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F. A well-heated grill ensures those perfect grill marks.
2. Thread the salmon cubes onto the soaked skewers, leaving a little space between each piece for even cooking.
3. In a small bowl, whisk together the olive oil, whole grain mustard, Dijon mustard, dill, garlic, salt, and pepper. This sauce should be vibrant and aromatic—taste and adjust seasoning if needed.
4. Brush the salmon skewers generously with the mustard-dill sauce, reserving some for serving.
5. Place the skewers on the grill. Cook for 3-4 minutes per side, turning once, until the salmon is just opaque and flakes easily with a fork. Avoid overcooking to keep the salmon moist.
6. Serve the skewers with the remaining sauce on the side. The salmon should be juicy inside with a slightly crispy exterior. Pair with a crisp white wine or a simple green salad for a complete meal.

Chicken Satay Skewers with Spicy Peanut Sauce

Outstanding for a quick dinner or party appetizer, these Chicken Satay Skewers with Spicy Peanut Sauce pack a punch of flavor with minimal effort.

Ingredients

• 1.5 lbs chicken breast, sliced into thin strips (I find slightly frozen chicken easier to slice evenly.)
• 1/4 cup soy sauce (Low-sodium works great if you’re watching salt intake.)
• 2 tbsp honey (Local honey adds a nice depth of flavor.)
• 1 tbsp sesame oil (Toasted sesame oil is my favorite for its nutty aroma.)
• 2 cloves garlic, minced (Freshly minced garlic makes all the difference.)
• 1 tsp ground ginger (Or 1 tbsp fresh ginger for a zingier kick.)
• 1/2 cup creamy peanut butter (I prefer natural, unsweetened peanut butter for this sauce.)
• 1 tbsp lime juice (Freshly squeezed lime juice brightens the sauce.)
• 1 tsp red pepper flakes (Adjust based on your heat preference.)
• 8-10 wooden skewers, soaked in water for 30 minutes (Prevents burning on the grill.)

Instructions

1. In a bowl, mix soy sauce, honey, sesame oil, garlic, and ginger to create the marinade.
2. Add chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Thread the marinated chicken onto the soaked skewers, folding the strips accordion-style for even cooking.
4. Preheat grill or grill pan to medium-high heat (about 375°F). Grill skewers for 3-4 minutes per side, until chicken is fully cooked and has nice grill marks.
5. While the chicken cooks, whisk together peanut butter, lime juice, and red pepper flakes in a small saucepan over low heat. Add water, 1 tbsp at a time, until the sauce reaches your desired consistency.
6. Serve the skewers hot with the spicy peanut sauce on the side for dipping.

Now, the skewers should be juicy with a slightly charred exterior, while the peanut sauce offers a creamy, spicy contrast. Try serving them over a bed of jasmine rice for a complete meal.

Greek Style Lamb Skewers with Tzatziki

Bold flavors and simple prep define these Greek Style Lamb Skewers with Tzatziki. Perfect for a summer grill or a quick weeknight dinner, they’re a crowd-pleaser every time.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes (I find shoulder more flavorful than leg)
• 1/4 cup extra virgin olive oil (my go-to for richness)
• 3 garlic cloves, minced (fresh is best here)
• 1 tbsp dried oregano (Greek if you can find it)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground packs more punch)
• 1 medium cucumber, grated (peel if you prefer a smoother tzatziki)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed makes a difference)
• 1 tbsp dill, chopped (dried works in a pinch)

Instructions

1. In a large bowl, combine lamb cubes, olive oil, garlic, oregano, salt, and pepper. Mix well. Tip: Let it marinate for at least 2 hours, or overnight for deeper flavor.
2. Thread lamb onto skewers, leaving small gaps between pieces for even cooking. Tip: Soak wooden skewers in water for 30 minutes to prevent burning.
3. Preheat grill to medium-high, about 375°F. Grill skewers for 3-4 minutes per side for medium-rare. Tip: Don’t overcrowd the grill to ensure each skewer gets a good sear.
4. For the tzatziki, squeeze excess water from grated cucumber. Mix with yogurt, lemon juice, and dill. Chill until serving.

Mouthwatering and tender, these skewers pair wonderfully with a crisp salad or warm pita. The tzatziki adds a cool, tangy contrast that’s irresistible.

BBQ Pork Skewers with Coleslaw

These BBQ pork skewers with coleslaw are a summer staple. They’re quick to make and packed with flavor.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes (I like a bit of fat for juiciness)
• 1 cup BBQ sauce (go for a smoky, sweet blend)
• 2 tbsp olive oil (extra virgin is my favorite for marinades)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp smoked paprika (adds a nice depth)
• 1/2 tsp salt (I use sea salt for better flavor)
• 1/4 tsp black pepper (freshly ground is best)
• 4 cups coleslaw mix (the pre-shredded kind saves time)
• 1/2 cup mayonnaise (I prefer full-fat for creaminess)
• 2 tbsp apple cider vinegar (adds a tangy kick)
• 1 tbsp sugar (balances the vinegar’s acidity)
• 1/2 tsp celery seed (optional but adds a nice crunch)

Instructions

1. In a bowl, mix pork cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Let marinate for 30 minutes at room temperature.
2. Thread marinated pork onto skewers, leaving small gaps between pieces for even cooking.
3. Preheat grill to medium-high heat (about 375°F). Grill skewers for 10-12 minutes, turning every 3 minutes.
4. Brush skewers with BBQ sauce during the last 2 minutes of grilling. This prevents burning.
5. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seed for the coleslaw dressing.
6. Toss coleslaw mix with dressing until evenly coated. Chill for at least 10 minutes before serving.
7. Serve skewers hot with a side of chilled coleslaw. The contrast of hot, smoky pork and cool, crunchy slaw is unbeatable.

Best enjoyed outdoors with a cold drink. The pork is tender with a caramelized BBQ crust, while the coleslaw adds a refreshing crunch.

Moroccan Spiced Beef Skewers with Couscous

Vibrant flavors and simple prep make these Moroccan Spiced Beef Skewers with Couscous a weeknight winner.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes (go for grass-fed for extra flavor)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tbsp Moroccan spice blend (homemade or store-bought, but check for freshness)
• 1 cup couscous (instant works fine, but pearl couscous adds a nice chew)
• 1.5 cups chicken broth (low-sodium to control the saltiness)
• 1 lemon, zested and juiced (freshness is key here)
• 1/4 cup chopped parsley (flat-leaf for its robust flavor)
• Salt to taste (I like to use sea salt for its clean taste)

Instructions

1. Preheat your grill to medium-high, about 400°F. Clean the grates well to prevent sticking.
2. In a large bowl, toss beef cubes with olive oil and Moroccan spice blend until evenly coated. Let sit for 10 minutes to marinate.
3. Thread the beef onto skewers, leaving a little space between each piece for even cooking.
4. Grill the skewers for 3-4 minutes per side for medium-rare, or until your desired doneness. Tip: Don’t overcrowd the grill to ensure each skewer cooks evenly.
5. Meanwhile, bring chicken broth to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
6. Fluff the couscous with a fork, then stir in lemon zest, lemon juice, and chopped parsley. Tip: Fluffing the couscous separates the grains for a lighter texture.
7. Season the couscous with salt to taste, and serve alongside the beef skewers. Tip: A drizzle of olive oil over the couscous before serving adds a nice richness.

Unbelievably tender beef with a smoky, spicy crust pairs perfectly with the bright, fluffy couscous. Try serving it with a side of roasted vegetables or a simple cucumber salad for a complete meal.

Honey Garlic Chicken Skewers with Roasted Vegetables

Whip up these Honey Garlic Chicken Skewers with Roasted Vegetables for a quick, flavorful dinner that’s sure to impress. Perfect for weeknights or entertaining, this dish balances sweet and savory with minimal fuss.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (I find organic chicken has the best flavor)
• 1/4 cup honey (local honey adds a nice touch)
• 3 cloves garlic, minced (fresh is always better)
• 2 tbsp soy sauce (low sodium works great)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 tsp smoked paprika (adds a subtle depth)
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced (about 1/4 inch thick)
• 1 red onion, cut into wedges

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, whisk together honey, minced garlic, soy sauce, olive oil, and smoked paprika. Tip: Let the marinade sit for 5 minutes to meld flavors.
3. Add chicken pieces to the marinade, ensuring each piece is well coated. Let marinate for at least 15 minutes. Tip: Don’t skip the marinating time; it’s key for flavor.
4. Thread chicken and vegetables onto skewers, alternating between pieces. Leave a little space between each for even cooking.
5. Place skewers on the prepared baking sheet. Bake for 20-25 minutes, turning halfway through, until chicken is cooked through and vegetables are tender. Tip: Use a meat thermometer to ensure chicken reaches 165°F.

Mouthwatering and juicy, these skewers offer a perfect blend of sweet and smoky flavors. Serve over a bed of quinoa or with a side of rice for a complete meal.

Spicy Tofu Skewers with Mango Salsa

Want a dish that packs a punch and refreshes? These Spicy Tofu Skewers with Mango Salsa are your answer.

Ingredients

• 14 oz extra firm tofu, pressed and cubed (pressing removes excess water for better texture)
• 2 tbsp soy sauce (I opt for low-sodium to control saltiness)
• 1 tbsp sriracha (adjust based on your heat preference)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 ripe mango, diced (the sweeter, the better)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow the bite)
• 1 jalapeño, seeded and minced (leave seeds in if you like it hot)
• 2 tbsp cilantro, chopped (fresh is key here)
• 1 lime, juiced (about 2 tbsp, adds a bright acidity)

Instructions

1. Preheat grill or grill pan to medium-high heat, about 375°F.
2. In a bowl, whisk together soy sauce, sriracha, honey, and olive oil. Add tofu cubes, gently tossing to coat. Let marinate for 10 minutes.
3. Thread tofu onto skewers, leaving small gaps between pieces for even cooking.
4. Grill skewers for 3-4 minutes per side, until char marks appear and tofu is heated through.
5. While tofu cooks, combine mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Mix gently to avoid crushing the mango.
6. Serve skewers hot with mango salsa on the side or spooned over the top.

Enjoy the contrast of spicy, smoky tofu against the sweet, tangy salsa. Perfect for a summer BBQ or a quick weeknight dinner with a kick.

Italian Sausage and Pepper Skewers

Here’s a straightforward recipe for Italian Sausage and Pepper Skewers that’s perfect for any gathering. Hot off the grill, these skewers are a crowd-pleaser.

Ingredients

• 1 lb Italian sausage links (I like a mix of sweet and spicy for depth)
• 2 bell peppers, any color (red and yellow make it pop)
• 1 large red onion (sweet varieties work best here)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp garlic powder (for that quick flavor boost)
• Salt and pepper (freshly ground pepper makes a difference)

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Cut the sausages into 1-inch pieces. Tip: Partially freeze them for easier slicing.
3. Chop the bell peppers and onion into 1-inch pieces.
4. Thread the sausage, peppers, and onion onto skewers, alternating for color.
5. Brush the skewers with olive oil. This prevents sticking and adds flavor.
6. Sprinkle with garlic powder, salt, and pepper.
7. Grill for 10-12 minutes, turning every 3 minutes for even charring. Tip: Don’t overcrowd the skewers to ensure they cook evenly.
8. Check the sausage reaches 160°F internally for safety.

You’ll love the juicy sausage paired with the sweet, charred veggies. Serve these skewers over a bed of rice or with a side of crusty bread to soak up the juices.

Thai Chicken Skewers with Coconut Rice

Savory Thai Chicken Skewers with Coconut Rice bring a burst of flavor to your table in under 30 minutes. Perfect for weeknight dinners or weekend grilling.

Ingredients

• 1.5 lbs chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
• 1 cup coconut milk (full-fat for creamier rice)
• 1 cup jasmine rice (rinsed until water runs clear)
• 2 tbsp soy sauce (low sodium to control saltiness)
• 1 tbsp fish sauce (the secret umami booster)
• 1 tbsp brown sugar (for that perfect caramelization)
• 2 cloves garlic, minced (fresh is best)
• 1 lime, juiced (about 2 tbsp)
• 1 tbsp olive oil (extra virgin for flavor)
• 8 bamboo skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Preheat grill to medium-high, about 400°F. Tip: Clean grates well to prevent sticking.
2. In a bowl, mix chicken with soy sauce, fish sauce, brown sugar, garlic, and lime juice. Marinate for 10 minutes. Tip: Don’t skip marinating; it’s key for flavor.
3. Thread chicken onto skewers. Brush with olive oil. Tip: Leave space between pieces for even cooking.
4. Grill skewers for 4-5 minutes per side, until charred and internal temp reaches 165°F.
5. Meanwhile, cook rice with coconut milk and 1 cup water. Bring to boil, then simmer covered for 15 minutes. Fluff with fork.

Bold flavors from the marinade pair beautifully with the creamy coconut rice. Serve skewers over rice with extra lime wedges for a zesty finish.

Bacon Wrapped Shrimp Skewers with Maple Glaze

Lazy summer evenings call for something quick yet impressive. These skewers blend smoky bacon with sweet shrimp, all kissed by maple.

Ingredients

• 1 lb large shrimp, peeled and deveined (I leave the tails on for a prettier presentation)
• 8 slices thick-cut bacon (go for applewood-smoked for extra flavor)
• 1/4 cup pure maple syrup (the real deal, not pancake syrup)
• 1 tbsp soy sauce (I use low-sodium to control the saltiness)
• 1 tsp smoked paprika (adds a nice depth)
• Wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Preheat your grill to medium-high, about 375°F. Clean and oil the grates to prevent sticking.
2. In a small bowl, whisk together maple syrup, soy sauce, and smoked paprika. Set aside half for serving.
3. Wrap each shrimp with a half slice of bacon, securing with a skewer. Thread 4-5 shrimp per skewer.
4. Brush skewers with the maple glaze. Reserve some for basting.
5. Grill skewers for 2-3 minutes per side, basting occasionally, until bacon is crispy and shrimp are pink.
6. Remove from grill. Let rest for 2 minutes before serving with reserved glaze.

Ready to serve, the skewers offer a perfect balance of sweet and smoky. Try them over a bed of cilantro lime rice for a full meal.

Vegetable Skewers with Balsamic Glaze

Yield to the simplicity and elegance of vegetable skewers with balsamic glaze, a dish that marries the freshness of garden veggies with the rich tang of balsamic reduction.

Ingredients

• 1 red bell pepper, cut into 1-inch pieces (I love the sweetness it adds)
• 1 zucchini, sliced into 1/2-inch rounds (a must for that perfect bite)
• 1 yellow squash, sliced into 1/2-inch rounds (adds a lovely color contrast)
• 8 oz mushrooms, whole (cremini are my go-to for their earthy flavor)
• 1/4 cup extra virgin olive oil (the good stuff makes all the difference)
• 2 tbsp balsamic vinegar (aged is preferable for depth)
• 1 tbsp honey (just a touch to balance the acidity)
• 1 tsp garlic powder (for that quick flavor boost)
• Salt and pepper to taste (don’t skimp here)

Instructions

1. Preheat your grill to medium-high, about 400°F. A well-heated grill ensures those perfect char marks.
2. Thread the bell pepper, zucchini, yellow squash, and mushrooms onto skewers, alternating for color. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper. This glaze is the secret to the dish’s irresistible flavor.
4. Brush the skewers generously with the balsamic glaze. Reserve some glaze for serving.
5. Grill the skewers for 10-12 minutes, turning every 3 minutes and brushing with more glaze each turn. The veggies should be tender with slight charring.
6. Remove from grill and drizzle with the reserved glaze. Tip: Let them rest for a couple of minutes before serving to allow the flavors to meld.

Enjoy the skewers as they are, or pair with a grain like quinoa for a heartier meal. The caramelized edges and the glossy glaze make every bite a delightful mix of sweet and tangy.

Chicken and Bacon Skewers with BBQ Sauce

Savory and smoky, these skewers are a hit at any gathering. Perfect for grilling season, they combine juicy chicken with crispy bacon.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (I find organic chicken absorbs marinade better)
• 8 oz bacon strips, cut in half (thick-cut adds a nice crunch)
• 1 cup BBQ sauce (homemade or your favorite store brand)
• 2 tbsp olive oil (extra virgin for a fruity note)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper to taste (I like a generous pinch of sea salt)

Instructions

1. Preheat grill to medium-high, about 375°F.
2. Thread chicken and bacon alternately onto skewers, leaving small gaps for even cooking.
3. Brush skewers lightly with olive oil to prevent sticking.
4. Sprinkle with garlic powder, smoked paprika, salt, and pepper.
5. Grill for 10 minutes, turning halfway, until chicken is no longer pink.
6. Brush generously with BBQ sauce in the last 2 minutes of grilling for a glossy finish.
7. Remove from grill and let rest for 5 minutes before serving.

Zesty and satisfying, these skewers offer a perfect balance of flavors. Serve them over a bed of rice or with a side of grilled vegetables for a complete meal.

Beef Kebabs with Garlic Butter

Weeknights call for quick, flavorful dishes that don’t skimp on taste. These Beef Kebabs with Garlic Butter are your answer, packing a punch with minimal effort.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes (go for a well-marbled cut for juiciness)
• 3 tbsp extra virgin olive oil (my kitchen staple for richness)
• 4 garlic cloves, minced (fresh is best here)
• 1/2 cup unsalted butter, softened (I like to leave it out an hour before)
• 1 tbsp lemon juice (a splash brightens everything up)
• 1 tsp salt (kosher salt blends in better)
• 1/2 tsp black pepper (freshly ground adds a kick)
• 1 tsp paprika (smoked paprika for a deeper flavor)
• Wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Preheat your grill to medium-high, about 400°F. A hot grill sears the beef perfectly.
2. In a bowl, mix olive oil, minced garlic, lemon juice, salt, pepper, and paprika. Tip: Let the beef marinate in this mix for at least 20 minutes for deeper flavor.
3. Thread the beef cubes onto the soaked skewers, leaving small gaps between pieces for even cooking.
4. Grill kebabs for 3-4 minutes per side for medium-rare. Tip: Resist moving them too much to get those nice grill marks.
5. While kebabs grill, mix softened butter with any remaining garlic mixture. Tip: Brushing this garlic butter on the kebabs right after grilling adds an irresistible finish.
6. Remove kebabs from grill and let rest for 5 minutes. This keeps them juicy.

Expect tender, flavorful beef with a smoky char and rich garlic butter glaze. Serve over a bed of fluffy rice or with a crisp salad to round out the meal.

Fruit Skewers with Chocolate Dip

Zesty and fresh, these fruit skewers with chocolate dip are a hit at any gathering. They’re simple, delicious, and customizable to your favorite fruits.

Ingredients

• 1 cup semi-sweet chocolate chips (I love Ghirardelli for their meltability)
• 1 tbsp coconut oil (this makes the dip silky)
• 2 cups mixed fruits (strawberries, bananas, and pineapple chunks are my go-to)
• 8 wooden skewers (soak them in water for 30 minutes to prevent burning)

Instructions

1. Wash and dry all fruits thoroughly to ensure they’re clean and dry for skewering.
2. Cut larger fruits like strawberries and bananas into bite-sized pieces for easy skewering.
3. Thread the fruit pieces onto the skewers, alternating types for a colorful presentation.
4. In a microwave-safe bowl, combine chocolate chips and coconut oil.
5. Microwave in 30-second intervals, stirring between each, until fully melted and smooth—about 1.5 minutes total.
6. Let the chocolate dip cool slightly before serving to thicken up a bit.
7. Arrange the fruit skewers on a platter with the chocolate dip in a bowl in the center for dipping.

A perfect balance of sweet and tart, these skewers are a crowd-pleaser. Serve them as a light dessert or a fun snack at your next party.

Halloumi and Vegetable Skewers with Lemon Dressing

Ready to elevate your grilling game? These Halloumi and Vegetable Skewers with Lemon Dressing are a vibrant, flavorful option that’s perfect for summer evenings.

Ingredients

• 8 oz halloumi cheese, cut into 1-inch cubes (I love the squeaky texture when it’s fresh off the grill)
• 1 red bell pepper, cut into 1-inch pieces (for a sweet crunch)
• 1 zucchini, sliced into 1/2-inch rounds (they grill up so nicely)
• 1 red onion, cut into 1-inch wedges (they caramelize beautifully)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp honey (a touch of sweetness balances the lemon)
• 1/2 tsp dried oregano (for that herby kick)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Preheat your grill to medium-high, about 400°F. A well-heated grill prevents sticking.
2. Thread the halloumi, bell pepper, zucchini, and red onion onto skewers, alternating pieces for color.
3. Brush the skewers lightly with olive oil. This helps them char nicely without drying out.
4. Grill the skewers for 3-4 minutes per side, until the vegetables are tender and the halloumi has golden grill marks.
5. While the skewers cook, whisk together the remaining olive oil, lemon juice, honey, and oregano in a small bowl. Season with salt and pepper.
6. Drizzle the lemon dressing over the skewers just before serving. The dressing’s acidity brightens the rich halloumi.

Vibrant and satisfying, these skewers offer a delightful contrast of textures—creamy halloumi, crisp veggies, and a tangy dressing. Serve them over a bed of quinoa or with a side of warm pita for a complete meal.

Conclusion

Absolutely, these 21 skewer recipes are a treasure trove for any occasion, offering endless flavors to explore. We hope they inspire your next meal or gathering. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!