What could be better for summer barbeques that these skewer recipes? Nothing, that’s what! Follow these skewer recipes and you’ll have an uncomplicated and inexpensive way to serve numerous guests at your next summer outing, or otherwise getting rid of some spare food, or even just making a quick protein-packed meal. Delicious!
Note: wash your hands every time after handling raw chicken. You don’t want E. coli do you?
Directions:
4 wooden or bamboo skewers
Gallon ziplock bag
A pound of chicken thighs (boneless) cut into 2 inch thick pieces or pre-cut if you can.
1/2 cup of brown sugar
1/2 cup soy sauce
Tablespoon of grated ginger
1/2 cup rice vinegar
Squirt of Sriracha
Tablespoon of red chili paste
3 tablespoons of fish sauce
Directions:
Whisk the brown sugar, ginger, vinegar, Sriracha, red chili paste, fish sauce and soy sauce in a bowl. Pour resulting marinade into the ziplock bag.
Throw the chicken into the bag. Zip it up and shake and mix the marinade and the chicken around until the chicken is well coated and fully marinating. Place in the refrigerator for 1-2 hours (2 for extra flavah, up to 12 hours).
Meanwhile, place your skewers in a tall glass with enough water in it to fully submerge them. Let soak for an hour.
About 20 minutes before the chicken is finished marinating, set the grill to high
At 5 minutes before marination is complete, turn the grill down to slightly above medium.
(Or just get the coals going if that’s how you roll)
After the chicken has marinated for a while, take it out of the fridge and thread the chicken chunks to the skewers, leaving only enough space on them for your fingers.
Put your remaining marinade in a saucepan. Turn to high until boiling, then immediately turn down to a simmer and stir until reduced and thickened.
Throw your skewers on the grill for two minutes (set a timer). Flip and brush with the reduction that you made, and let cook for another 2 minutes. Repeat this step two more times and your Sambal chicken skewers are ready to eat!
Ingredients:
4 skewers
1-gallon ziplock bag
1 pound of sirloin steak (Chunks of 1 inch thick)
3 limes
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of black pepper
1 cup of soy sauce
1 teaspoon of chili powder
1 teaspoon of cumin
A bushel of Cilantro chopped
1/2 cup of olive oil
1 white onion chopped
1 red bell pepper sliced
1 green bell pepper sliced
Directions:
Put the soy sauce, olive oil, and all the spices into a bowl and stir until well mixed.
Dump that into the ziplock with your onions, peppers, and steak. Mix thoroughly and let marinate in the refrigerator for 1-2 hours.
20 minutes prior to the end of the steak’s marinating, turn your grill to high. 5 minutes prior, turn it down to medium.
Take out the marinated meat and veg and skewer it how you see fit.
Throw it on the grill for 2 minutes then flip it for another two. Repeat until steak is at the desired degree of wellness.
Let sit for three minutes and dig in!
Ingredients:
1/4 cup of diced onion
1/4 cup of chopped parsley
1 pound of ground lamb (you can also use ground beef or pork if you prefer)
1 clove of garlic minced
2 teaspoons of cumin
1 tablespoon of pepper
1 tablespoon of salt
1 egg
Directions:
Beforehand, soak your skewers in water for an hour.
Set your grill to high 20 minutes ahead, and turn down to medium 10 minutes ahead.
Use a fork to whisk the egg in a bowl
Mix all the ingredients in a bowl except for the lamb (including the egg). Once mixed, add the lamb and mix it with your hands thoroughly.
Form into corn dog-shaped meatballs and pierce with your skewers.
Wash your nasty ass hands.
Throw the kabobs on the grill for two minutes, then flip. Repeat this step one more time and presto!
Serve with a tomato and cucumber salad and tzatziki sauce, or over Mediterranean rice if you’d rather. It’s your world!
4-6 skewers
1 pound of boneless chicken thighs cut into strips of 1 inch wide and 1 1/4 inch long (getting the best girth you can… gigitty)
1 tablespoon of cornstarch
1/2 tablespoon of grated ginger
1/2 cup of soy sauce
1/3 cup of water
3 tablespoons of vegetable or canola oil
1/3 cup of brown sugar
1 tablespoon of rice vinegar
1-2 cloves of garlic minced
1 teaspoon of sesame oil
1 teaspoon of red pepper
1 teaspoon of garlic powder
Chopped green onion to dress
1 pinch of salt
1 tablespoon and a pinch of pepper
1/4 cup of sweet sake
Directions:
Put 2 tablespoons of oil at the bottom of a large saucepan and turn to high heat.
Once hot, add your garlic, red pepper flakes, and 1 tablespoon of black pepper and cook until the garlic develops a nice golden color.
At this point, add the sake so soak up all that goodness in the pan, followed by the soy sauce, water, vinegar, corn starch, brown sugar, and ginger.
Bring the mixture to a boil. Once at a boil, bring it back to a simmer, diligently stirring the sauce until thickened.
Remove from heat and let sit until cooled.
Set aside about 1/2 cup of the sauce for basting in a small bowl.
P our the remainder of the sauce (which should be the vast majority) into a large bowl with remaining oil. Mix.
Throw your chicken into said bowl, cover, and let marinate in the fridge from 2-12 hours.
Wash your E. coli riddled hands!
Don’t forget to soak your skewers for an hour.
20 minutes before marination completion, turn the grill to high heat. 5 minutes prior, turn down to medium.
Take out your chicken, disposing of the bag of marinade. Lay on a plate and hit it all with just a tiny pinch of salt and pepper.
Throw it on the grill – 2 minutes then flip, repeat once more, and done (or when chicken is fully cooked)!
Dress with some green onion and sesame seeds if desired and there you have it! Authentic Yakitori!
Ingredients:
Country-style pork ribs with fat trimmed and cut into 1-inch chunks
1/2 cup of soy sauce
1/2 cup of white vinegar
1/4 cup of olive oil
2 limes
1/3 cup brown sugar
5 cloves of garlic minced
2 teaspoons of black pepper
1 teaspoon of red pepper
1-gallon ziplock bag
4-6 skewers
Mix all of the ingredients except for the pork into a bowl and stir thoroughly. Once complete, transfer to a ziplock bag.
Throw pork in and make sure that it is fully coated and marinated. Place in the fridge for 1-2 hours (two if possible) or even up to 12 hours for maximum flavor.
As per usual, make sure you’ve allowed your skewers to soak in water for an hour prior to putting them over the fire.
Heat your grill up to high 20 minutes beforehand, and reduce to medium 5 minutes beforehand.
Once marination is complete, skew your pork and grill for two minutes, flip and repeat once more or until done.
And you’re done! If you want you can turn your marinade into a glaze by pouring it into a saucepan, bringing it to a boil, and immediately returning it to a simmer until reduced and thickened. Brush it over your meat and presto! Tastes great over rice by the way!
Ingredients:
4-6 skewers
1-gallon ziplock bag
1 pound of boneless chicken thighs cut into 1 inch chunks
1 cup of soy sauce
1/2 cup of pineapple juice
1/2 cup of rice vinegar
1/4 cup of olive oil
5 cloves of garlic minced
2 tablespoons of grated ginger
1/4 cup of brown sugar
1 teaspoon of red pepper
1 tablespoon of black pepper
2 bell peppers sliced
Chopped pineapple
Directions:
Put the soy sauce, pineapple juice, vinegar, garlic, red pepper, black pepper, olive oil brown sugar, and ginger into a bowl and mix thoroughly.
Pour the majority of the marinade into the ziplock bag, leaving just enough in the bowl to coat the pieces of pineapple and bell pepper later on.
Throw the chicken chunks into the bag, make sure it’s well coated, and leave it in the fridge to marinate for 2 hours (up to 12).
Mix pineapple and bell pepper in the bowl of the remaining marinade until everything is well coated. Add salt and pepper to taste if desired.
Skew you’re chicken, peppers, and pineapples. Throw the resulting kabobs on the grill for 2 minutes, flip, and repeat once more, or until chicken is cooked fully.
Let cool for a minute and have at it!
Ingredients:
1-gallon ziplock bag
4-6 skewers
8 small golden Yukon potatoes quartered
1 pound sirloin steak cut into 1 inch thick chunks
2 tablespoons of salt
1 tablespoon of pepper
1/4 cup of Worcestershire sauce
1/2 cup of soy sauce
1/4 cup of olive oil for the marinade
1/4 cup of olive oil for the potatoes
1/4 cup of vinegar
Chopped parsley
Directions:
Pour the Worcestershire sauce, soy sauce, and half of the olive oil into a ziplock bag along with the black pepper. Then add the steak and mix everything together. Let marinate in the fridge for 1-2 hours.
Again let your skewers soak in water for an hour.
Quarter your potatoes and mix in a bowl with parsley, salt, vinegar, and the remaining oil.
Ready the grill and set on high 20 minutes before marination is complete. Then reduce to medium 5 minutes before.
Skewer your steak with the potatoes and dump the marinade.
Grill for 2 minutes, flip, and repeat once more, or until at desired level of wellness.
Sprinkle on some Parmesan cheese if desired and let sit for 10 minutes.
Ingredients:
A bottle of your favorite BBQ sauce
Filet of salmon cut into 1-inch chunks
Olive oil
Grape tomatoes
1 tablespoon of black pepper
1 tablespoon of salt
Directions:
As per usual, soak your skewers an hour ahead, heat up the grill 20 minutes ahead, then lower to medium 5 minutes ahead.
Skew the salmon and tomatoes.
Coat with olive oil, as well as salt and pepper to taste.
Throw the skewers onto the grill for two minutes, then flip and use a brush to coat the top layer with your BBQ sauce. Let grill for another two minutes, then flip and coat again. Let cook for two more minutes once more, flip onto your serving plate.
Coat with BBQ sauce once more and serve!
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