The Best Kebab and Skewer Recipes, Because Meat Tastes Better on a Stick

Skewering meat makes it easier to cook and more fun to eat

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.

Grilled Marinated Lamb Kebabs
lamb kebabs
Marinating lamb with raw onion and garlic after rubbing it with spices yields tender, flavorful meat. Get the recipe for Grilled Marinated Lamb Kebabs »Ted + Chelsea Cavanaugh
Galilee-Style Grilled Fish Kebabs
Galilee-Style Grilled Fish 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 »Ted Cavanaugh
Chile and Cumin Lamb Kebabs (Yángròu chuàn)
cumin 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) »Matt Taylor-Gross
Pineapple and Pork Teriyaki Skewers
Pineapple and Pork Teriyaki Skewers
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 »Matt Taylor-Gross
Grilled Beef Kebabs with Pickled Persimmons
Grilled Beef Kebabs with Pickled Persimmons
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 »Matt Taylor-Gross
Filipino Barbecue Chicken Skewers
Philippine Barbecue Chicken Skewers
"This was one of my favorites as a kid. The flavor is sweet, salty, and tangy, but it all balances out. Plus it's meat on a stick, and what kid—or adult—doesn't love that?" –Lean Cohen of Pig & Khao. Get the recipe for Filipino Barbecue Chicken Skewers »Matt Taylor-Gross
Yogurt-Marinated Chicken Shawarma
Yogurt-Marinated Chicken Shawarma
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 »Michael Turek
Shish Kebabs
Shish Kebabs
Serve these simple grilled kebabs with rice and shirazi salad. Get the recipe for Shish Kebabs »Farideh Sadeghin
Angel Cruz Beef Skewers
Angel Cruz Beef Skewers
Named for a park in Central Valley, California—a popular meeting place for the large Cambodian community there—these kebabs are slathered in an aromatic and pungent paste of lemongrass, kaffir lime, and fish sauce before meeting the heat of a charcoal grill. Get the recipe for Angel Cruz Beef Skewers »Matt Taylor-Gross
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)
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) »Dylan + Jeni
Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)
Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)
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) »Todd Coleman
Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap)
Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap)
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) »Todd Coleman
Pork Kebabs with Cucumber-Mint Yogurt Sauce
Pork Kebabs with Cucumber-Mint Yogurt Sauce
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 »André Baranowski
Beef Satay
Beef Satay
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. Get the recipe for Beef Satay »Todd Coleman
Southern Thai-Style Mussel Satay (Hoi Malaeng Puu)
Southern Thai-Style Mussel Satay (Hoi Malaeng Puu)
This satay gets its tangy fieriness from red curry paste and tamarind. Get the recipe for Southern Thai-Style Mussel Satay (Hoi Malaeng Puu) »
Lemongrass Pork Satay
Lemongrass Pork Satay
Chef Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. Get the recipe for Lemongrass Pork Satay »Todd Coleman
Thai Pork Satay (Muu Satay)
Thai Pork Satay (Muu Satay)
Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) »Todd Coleman
Chicken Satay (Satay Ayam)
Chicken Satay (Satay Ayam)
These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger. Get the recipe for Chicken Satay (Satay Ayam) »Todd Coleman
Lamb Satay (Satay Kambing)
Lamb Satay (Satay Kambing)
A sweet-and-sour marinade gives this west Javanese-style satay its distinct flavor. Get the recipe for Lamb Satay (Satay Kambing) »Todd Coleman
Shrimp Satay (Satay Udang)
Shrimp Satay (Satay Udang)
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »Todd Coleman
Spiedies
Spiedies
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 »Todd Coleman
Spiced Chicken and Tomato Kebabs (Jujeh Kabab)
Spiced Chicken and Tomato Kebabs (Jujeh Kabab)
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) »Todd Coleman
Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)
Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)
A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs. Get the recipe for Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi) »Laura Sant