Kebab Recipes
Hand-held vehicles for succulent grilled meats, seafood, and vegetables, kebabs are perfect for no-fuss summer eating. Here are 15 of our favorite kebab recipes.
A marinade of orange, cumin, and saffron flavors these juicy chicken and tomato kebabs. Get the recipe for Spiced Chicken and Tomato Kebabs (Jujeh Kabab) »
Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) »
Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs. See the recipe for Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce) »
This lamb kebab is adapted from a recipe in Anissa Helou’s Mediterranean Street Food. Get the recipe for Shish Kebab »
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade. Get the recipe for Pork Kebabs with Cucumber-Mint Yogurt Sauce »
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State’s Southern Tier, their name derives from the Italian spiedino or spiedo (“skewer” and “spit”). Get the recipe for Spiedies »
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »
Double-skewering scallions ensures they don’t fall through grill grates and allows for easier basting and flipping.
Wide, flat metal skewers are ideal for grilling this style of ground-meat kebab. The spiced meat mixture can also be formed into patties if you don’t have skewers. See the recipe for Spiced Lamb Kebabs »
Oregano and garlic give these grilled pork kebabs their signature flavor. See the recipe for Pork Kebabs »
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