Skewer

A little retro, a lot of flavor, and perfect for your next party.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

Store-bought Jamaican jerk seasoning paste serves as a marinade for juicy grilled shrimp in this simple summer dinner with minimal prep time.

Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.

Mild, squishy paneer soaks up all of a marinade’s bold flavors (garam masala, cumin, cayenne, and ajwain here), making it an ideal grillable vegetarian protein. 

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this Lebanese chicken dish.

There's no messing up with these spicy, sambal-laced grilled chicken skewers. They've always been there for me, and they'll always be there for you.

The marinated-meat skewers so good, there's a festival dedicated to them in Upstate New York.

Don't let your shrimp fall through the grill grates or spin around on skewers.

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

Here's how to grill it without starting a bacon fat fire—it's an art and a science.

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.