Celebrate the Fourth all weekend with one of these mouthwatering kebabs. There's something for everyone to enjoy — omnivore and veggie alike, so nobody will feel left out of the party.
Closet Cooking combines spicy jerk shrimp with chunks of pineapple (you can also use peaches) in this kebab recipe, because as food blogger Kevin points out, the only thing better than fresh fruit is grilled fresh fruit — and we couldn't agree more.
Natasha's Kitchen recommends twisting the mushrooms onto the stick. If you just push the stick through, the mushrooms may crack. Three minutes per side is all it should take.
Serious Eats takes the chicken fajita out of the tortilla and puts it on a stick, thereby making us fall in love with them all over again. The flavor-packed marinade is made with cilantro, tart lime juice, brown sugar, cumin and crushed red pepper. Serious Eats also recommends using chicken thighs rather than the blander breast for maximum flavor. If you can't cube the chicken thighs, cut the meat into strips larger than 1.5 inches and fold them over when threading them onto the skewers to make a cube-like shape.
Salad on a stick? Why not! The Reluctant Entertainer recommends using a premium balsamic vinegar to make this appetizer. Everything tastes better on a stick. Ask anyone.
Yummy Healthy Easy marinated these skewers for nearly two hours. You can also brush them with extra marinade while they are on the grill. Serve with some coconut rice.
Did somebody say skewered Indian cheese with pickling spices? Because yes, please! The paneer soaks up the spice mix perfectly, but meat-eaters can substitute if they must. But seriously, try the cheese. It's ridiculously good. Get the recipe from Sinfully Spicy here.
Cool Cat Hot Food threads small pieces of marinated pork onto wooden skewers and grills until they are charred. Don't have a grill? You can make it in a cast iron grill pan.
Halloumi cheese is unripened, semi-hard and brined, explains My New Roots. It's kind of like feta, but with a high melting point that makes it ideal for the grill. Its distinct layered texture and saltiness is offset by sliced peaches. My New Roots garnishes the skewers with dukkah, a nut, herb and spice blend that is traditionally used as a dip for bread or fresh vegetables. She uses hazelnuts, sesame seeds, coriander, cumin, salt and pepper.
Mantitlement doesn't really like salad, but you can't ever go wrong with antipasto. After wondering how he could improve it, he decided to put it on a stick. Bingo!
These tofo and veggie kebabs covered in delicious peanut sauce featured on One Green Planet may convert tofu haters. They are that good. Be sure to use extra firm tofu. It soaks up the smoky peanut sauce beautifully.
Steak kebabs demand bell peppers and onions, claims Tastes Better from Scratch. Quite right! Serve with some grilled corn on the cob.
Salmon grills to flaky and crisp perfection on a barbecue, says Plating Pixels, who recommend skewering the salmon accordion-style so it stays on and doesn’t fall into the grill. This also helps it cook evenly throughout. While the vinegar, lemon juice and zest brighten up the salmon, dill adds a sharp, pickled undertone.
Natasha's Kitchen is at it again, this time with some grilled veggies prepared in a Moroccan-inspired tangy herb marinade that tenderizes them and will have even hardcore carnivores asking for seconds. Don’t forget the tzatziki sauce!
The secret to Reel Flavor's veggie kebabs? Sriracha. 'Nuff said.
If you can have salad on a stick and fruit on a stick, then why not dessert? We're talking grilled strawberry shortcake skewers covered in a blueberry glaze. Hungry? Be sure to check out this recipe by Handle the Heat.
Just One Cookbook explains that tsukune is Japanese chicken meatballs that are skewered and typically grilled over charcoal served in yakitori restaurants. Tsukune is usually seasoned with salt or sweet soy sauce — yakitori “tare.” Ingredients for tare are similar to teriyaki sauce, but tare is much thicker and saltier.
A Hint of Honey goes with a simple spice rub instead of the usual marinade. She brushes the prepared skewers with olive oil and seasons with salt and pepper and a smoky spice mixture.
Taste and Tell marinates chicken in a few spices, yogurt, garlic and lemon juice for a few hours, and then threads it onto skewers for grilling. Serve over coconut rice with a side of naan.
These grilled Caribbean-style vegetarian kebabs by Caribbean Pot are sure to be a hit at your next barbecue, thanks to the wonderful spicy marinade.
Veggie Belly recommends you blanch the broccoli and cauliflower before marinating. This reduces grilling time and also makes it easier to thread them onto the skewers. The tandoori marinade can be used on paneer, firm tofu, potatoes and seitan.