People have been cooking meat on swords, sticks, skewers—you name it—over open fires for centuries. Skewering meat keeps it together, making it easier to grill, and let’s face it, more fun to eat. In
Middle Eastern cuisine, skewers come in the form of kebabs, either comprised of whole chunks of meat or ground meat formed around a skewer, such as Lebanese kofta. Some of our favorite Southeast Asian recipes are also skewers, including the famous satay, which can be found in Indonesia, Malaysia, Singapore, and Thailand. Beyond these, we also have Filipino barbecue skewers, Romanian beef kebabs, and so much more—check out all our favorite skewered meat recipes below.
Marinating lamb with raw onion and garlic after rubbing it with spices yields tender, flavorful meat.
Get the recipe for Grilled Marinated Lamb Kebabs »
The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb.
Get the recipe for Galilee-Style Grilled Fish Kebabs »
The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they’re also the focal point of the region’s iconic kebabs. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the kebabs get an extra kick from minced garlic cloves and ground chile powder.
Get the recipe for Chile and Cumin Lamb Kebabs (Yángròu chuàn) »
Sweet grilled onion and pineapple stand up against rich marinated pork in these easy, Hawaiian-inspired skewers.
Get the recipe for Pineapple and Pork Teriyaki Skewers »
Minimally-spiced Romanian beef kebabs are grilled until lightly charred and served with intense, bright pickled persimmons in this take on Israeli street food.
Get the recipe for Grilled Beef Kebabs with Pickled Persimmons »
Philippine Barbecue Chicken Skewers
Soak up the flavorful juices of these Mediterranean-spiced chicken skewers by resting them on grilled pita during the final stages of cooking in this dish from
Ana Sortun, who uses yogurt’s natural acidity to tenderize tough cuts of meat. Get the recipe for Yogurt-Marinated Chicken Shawarma »
Test kitchen director Farideh Sadeghin learned to make these simple grilled kebabs from her father, which he likes to serve with
rice and shirazi salad.
Angel Cruz Beef Skewers
Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread.
Get the recipe for Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk) »
Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs in this traditional Russian dish.
Get the recipe for Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik) »
A thick pistachio puree is folded into a mix of ground lamb and bulgur in these garlicky kebabs.
Get the recipe for Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap) »
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 »
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
Get the recipe for Beef Satay »
This satay gets its tangy fieriness from red curry paste and tamarind.
Get the recipe for Southern Thai-Style Mussel Satay (Hoi Malaeng Puu) »
Chef Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Get the recipe for Lemongrass Pork Satay »
Coconut milk imbues this pork satay with a subtle sweetness.
Get the recipe for Thai Pork Satay (Muu Satay) »
These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger.
Get the recipe for Chicken Satay (Satay Ayam) »
A sweet-and-sour marinade gives this west Javanese-style satay its distinct flavor.
Get the recipe for Lamb Satay (Satay Kambing) »
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Get the recipe for Shrimp Satay (Satay Udang) »
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 »
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) »
Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)