Grilled Chicken on Skewers
Grilled chicken on skewers – a Japanese cuisine recipe, this dish is served with alcohol as a snack.
Kebab
Kebab is more than just food – it’s a ritual, a shared experience, and a reason to gather outdoors. I have countless memories of weekends spent grilling over open coals with family. Over time, I’ve learned to sense good meat – its color, its aroma in the marinade, and the way it responds to the heat. The recipes I share here are the ones I cook myself. They range from classic pork with onion marinade to spiced chicken in yogurt, grilled fish with lemon and herbs, tender turkey in soy sauce, and creative vegetarian or fruit-based combinations. I’ll explain how to choose spices, how long to marinate, what to do before grilling, and how to avoid overcooking. You’ll also learn how to tell when it’s done, when to flip the skewers, and how to keep everything from burning. With these tips, your kebabs will always come out juicy, aromatic, and beautifully charred.
Kebab Recipes
Classic Pork Shish Kebab – My Go-To for Gatherings
For rich and juicy kebabs, pork is my top choice. I prefer neck or shoulder cuts – they contain the perfect amount of fat for flavor and tenderness. I cut the meat into large chunks, roughly egg-sized, so they stay moist over the fire. I take great care with the marinade: lots of onion, a splash of vinegar, black pepper, salt, bay leaves, and sometimes mineral water for tenderness or pomegranate juice for depth. I massage the marinade into the meat by hand to release juices and ensure full absorption. I let it rest overnight in the fridge, or at least six hours. Before grilling, I bring the meat to room temperature for an hour. I skewer the pieces tightly, alternating with onion rings, and grill over medium heat, flipping every 2-3 minutes. I trust the aroma – once the smoky, savory scent appears, it’s ready. This recipe is all about balance: spices, meat quality, and experience. It proves, time and again, that the classics never fail.
Chicken Shish Kebab – A Quick and Tender Option
When time is short but I still want something flavorful from the grill, I go for chicken kebabs. They marinate quickly, require simple ingredients, and even picky eaters love them. I use boneless thighs for their higher fat content and better flavor after grilling. I slice them into long strips for easy skewering and marinate them in yogurt or kefir with lemon juice, garlic, ground coriander, salt, and paprika. The marinade should be thick and creamy so it coats the meat well and locks in moisture. One to two hours is plenty of time for the flavors to develop. I grill the chicken over high heat for a crisp crust, then lower the flame to finish cooking through. I often make chicken kebabs on small skewers with bell peppers or cherry tomatoes. Served with a light garlic sauce and fresh herbs, they’re always a hit. This recipe is quick, reliable, and full of flavor – perfect for spontaneous picnics or weeknight grilling.
Fish Shish Kebab – Delicate Flavor with Minimal Effort
I love making fish kebabs – they’re elegant, flavorful, and surprisingly easy. I use salmon, dorado, trout, or mackerel – any firm-fleshed fish that holds its shape on the grill. I cut the fish into large cubes, season with lemon juice, salt, pepper, a drizzle of olive oil, and fresh herbs like rosemary, basil, or mint. Marinating takes just 30 minutes – fish absorbs flavors quickly, and over-marinating can ruin the texture. I thread the pieces closely on skewers or use a grill basket to keep them intact. I also prepare vegetables on separate skewers – bell peppers, zucchini, eggplant – which pair beautifully with grilled fish. I grill over medium heat, turning gently with tongs or a spatula to avoid breaking the pieces. Served with lemon wedges, a dill yogurt sauce, or tangy pomegranate sauce, these kebabs always impress. They’re ideal for warm-weather gatherings when you want something light and fresh.
Vegetable and Fruit Skewers – Creative and Flavorful
Kebabs aren’t just about meat. I often make vegetable versions that have become mainstays in my cooking. I cut eggplant, zucchini, bell peppers, onions, and cherry tomatoes into large chunks, toss them in olive oil, season with salt, pepper, and dried herbs like oregano or thyme. I always let them marinate for at least 30 minutes – it helps them soften and soak in flavor. Mushrooms get a special marinade of soy sauce, balsamic vinegar, garlic, and a touch of honey. I also like adding cheese cubes – feta, firm aged cheese, or halloumi – which hold up well over heat. Fruit is another fun twist: pineapple, pear, apple, or peach, either alongside meat or on their own. Sometimes I grill only fruit and serve it with honey or caramel – a dessert straight from the coals. These skewers are great for vegetarians or as a side dish. Don’t be afraid to experiment – vegetable and fruit kebabs offer bold flavors that stand up to any meat.
Grilling Technique – Every Detail Matters
I’ve learned that the secret to perfect kebabs lies not just in the marinade or the meat, but in the grilling itself. The fire, the coals, the distance from the heat, how often you turn – every step counts. I never start grilling until the coals are covered in a light gray ash – that’s when the heat is even and stable, with no open flame. I space the skewers slightly apart and avoid crowding the pieces so the heat circulates evenly. I flip them often but gently, never poking the meat – the juices must stay inside. When cooking fattier cuts, I keep a spray bottle of water on hand to tame flare-ups. Once they’re done, I let the kebabs rest under foil for a few minutes – this relaxes the fibers and enhances juiciness. I serve them hot with vegetables, flatbread, and sauces. Shish kebab is more than food – it’s a tradition rooted in patience and respect. Done right, even simple ingredients turn into something truly special. That’s when a kebab becomes a celebration.