Nothing quite says barbecue like skewers! Whether you’re going for meat, seafood, veggie — or a combination thereof — the best part about these handy and crowd-friendly meals is just how customisable they are.
Test Kitchen Tips
- If you’re using wooden skewers, always soak them in water for 30 minutes beforehand. This will prevent them from burning.
- For an added level of flavour, try using rosemary sprigs in place of skewers.
- Double-skewering the meat and vegetables makes sturdier kebabs that are easier to flip.
- Brush the meat and vegetables lightly with oil for even cooking, and don’t have the barbecue or grill too hot.
- Evidence of the use of skewers has been found stretching as far back as 300,000 years ago. In Schöningen, Germany, a stick with a burnt tip was found to have been used to cook meat over a fire.
- Homer’s The Iliad includes a mention of pieces of meat being roasted on spits.
Did you know?
- The concept of cooking meat on skewers appears in cuisines around the world, including Indonesian satay, Japanese yakitori, Middle Eastern kebabs, Greek souvlaki, Andalucian pinchitos, West African suya, Peruvian anticucho, Italian arrosticini, Korean jeok, Portuguese espetada and even the United States’ corn dogs!
These are lovely served with salsa, sour cream or guacamole.
Make a rainbow on your skewer with a wide range of veg that will brighten any day!
Marinade the chicken in a sealable sandwich bag to save space in the fridge. Save the remaining marinade, bring to a boil and then reduce to make a sticky dipping sauce.
The smokey and spicy flavour of the chorizo blends well with the flavourful prawns to take your tastebuds on holiday!
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