Rock your backyard BBQ with this versatile finger food!
Skewers don't have to be savory!
Behold what is perhaps the ultimate party food — the skewer. Endlessly customizable for any diet and palate, and appropriate for every part of the meal, from appetizer to dessert, the skewer is the ultimate tool for creating a spectacular summer BBQ menu that is sure to please your guests.
Yet with so many combination possibilities, how is a host to choose what type of skewer to serve?
Stress no further, because we have provided you with the best summer party skewer recipes that will be sure to please. Whether you are a seafood connoisseur, meat and potatoes devotee, or tofu enthusiast, there is a perfect skewer for you and your guests. Feast your eyes on our inspiration on a stick, and get grilling with the skewer (or multiple skewers) that fits your taste!
Food Network Magazine designed dozens of dinners you can make (and serve!) on a stick.
Dill Salmon Kebabs (No. 36), Chicken Nicoise Kebabs (No. 25) and Steakhouse Kebabs (No. 1)
Dill Salmon Kebabs (No. 36), Chicken Nicoise Kebabs (No. 25) and Steakhouse Kebabs (No. 1)
1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
2. Preheat a grill to high. Thread the ingredients onto skewers.
3. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.
If you're using wooden skewers, soak them in water for 20 minutes before grilling.
1. Steakhouse: Marinate cubed beef tri-tip in 3 tablespoons olive oil and 1 tablespoon each soy sauce, Worcestershire sauce, chopped parsley and thyme add salt and pepper. Skewer with onion, mushroom and boiled potato grill.
2. Korean Beef: Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear. Skewer so the meat lies flat grill.
3. Beef Kefta: Mix 1 pound ground beef, 2 minced shallots, 3 minced garlic cloves, 1/2 cup chopped parsley, 2 teaspoons each cumin, coriander, paprika and dried mint, and 1/2 teaspoon cinnamon. Form 1-inch balls skewer and grill.
4. Stuffed Peppers: Make Beef Kefta mix (No. 3), adding 1/2 cup chopped olives. Pack into hollowed baby bell peppers, skewer and brush with olive oil. Grill add salt and baste with lemon juice.
5. Herbed Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, a smashed garlic clove, a pinch each of salt and red pepper flakes, and torn mixed herbs. Skewer and grill.
6. Beef Satay: Marinate thinly sliced flank steak in 2 tablespoons each lime juice and fish sauce, 1 tablespoon each sugar and hot chili sauce, and 3 tablespoons cilantro. Skewer and grill. Top with peanut sauce and peanuts.
7. Chili Beef: Toss cubed beef tri-tip with 3 tablespoons each brown sugar and chili powder, 1 tablespoon salt, and 1/2 teaspoon each fresh thyme and pepper marinate. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar, and 1 teaspoon chili powder.
8. Bacon-Beef: Boil bacon strips 5 minutes, then cut into pieces. Skewer cubed beef tri-tip, onion and bell pepper with cherry tomatoes and the bacon season with salt and pepper. Grill, basting with a mix of equal parts barbecue sauce and olive oil.
9. Hungarian Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, 2 smashed garlic cloves, a pinch of salt, 1/2 teaspoon paprika and 2 teaspoons crushed caraway seeds. Skewer with chunks of onion and bell pepper and grill.
10. Buccaneer Pork: Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool. Add cubed pork tenderloin and marinate. Skewer with pineapple. Grill, basting with bottled jerk sauce.
11. BBQ Pork: Skewer cubed pork loin and grill, mopping with barbecue sauce.
12. Cajun Pork: Rub cubed pork loin with 3 tablespoons brown sugar and 2 tablespoons Cajun seasoning marinate. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar.
13. Curry Pork: Purée 2/3 cup coconut milk, 1 tablespoon each Thai curry paste and lime juice, 3 tablespoons peanut butter, and salt. Marinate cubed pork loin in half the sauce. Skewer and grill serve with the rest of the sauce.
14. Fennel Pork: Sprinkle cubed pork loin with ground fennel seeds and salt and brush with olive oil. Skewer with bell pepper chunks. Grill, basting with lemon juice.
15. Squash-Pork: Skewer cubed pork loin and parboiled butternut squash season with coriander. Grill, mopping with a mix of 2 tablespoons sherry vinegar, 1/4 cup maple syrup, and chipotle hot sauce and salt to taste.
16. Thai Pork: Mix 1 pound ground pork, 3 tablespoons each chopped mint, cilantro and basil, 1 minced shallot, 1 minced hot chile and 2 tablespoons each fish sauce and lime juice. Form into 2-inch ovals skewer and grill.
17. Sesame Pork: Mix 1 pound ground pork, 2 chopped scallions, 2 teaspoons each soy sauce, grated garlic and grated ginger, and 1/2 teaspoon each sesame oil and salt. Roll 1-inch balls in sesame seeds, then skewer and grill.
18. Rosemary Lamb: Marinate cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, some fresh rosemary and 3 smashed garlic cloves add salt and pepper. Skewer with zucchini and grill.
19. Classic Lamb: Toss cubed lamb leg with 1 grated onion, 1/3 cup olive oil, and salt and pepper. Skewer with lemon slices, onion and bell pepper grill.
20. Indian Lamb: Marinate cubed lamb leg in 1 cup plain yogurt, 1/2 cup each minced onion and cilantro, 2 tablespoons garam masala and 1 1/4 teaspoons salt. Skewer and grill top with chutney.
21. Moroccan Lamb: Mash 3 garlic cloves, 1 tablespoon coriander seeds and 1 teaspoon each cumin, paprika and salt into a paste. Mix with 1 stick softened butter and rub onto cubed lamb leg. Skewer and grill.
22. Lamb Dolmades: Make Beef Kefta (No. 3) with ground lamb wrap in grape leaves and skewer. Brush with olive oil and grill.
23. Israeli Lamb: Mix 1 pound ground lamb with 1 cup each minced onion and chopped parsley and 2 teaspoons each paprika, salt and pepper. Form into 2-inch ovals skewer and grill.
24. Meatloaf: Form your favorite meatloaf mix into 2-inch ovals. Skewer and grill, basting with a mix of tomato sauce and olive oil.
25. Chicken Nicoise: Toss cubed chicken breast and pancetta, olives and cherry tomatoes with olive oil, oregano and salt. Skewer and grill.
26. Jerk Chicken: Marinate whole chicken thighs and pineapple chunks in 2 tablespoons jerk seasoning, 1 tablespoon vegetable oil and 2 teaspoons lime juice. Thread on double skewers grill.
27. Chicken Fajita: Purée 1/2 cup olive oil, a handful of cilantro, 2 seeded jalapenos, 2 garlic cloves and salt add cubed chicken breast and marinate. Skewer with onion and poblano pieces. Grill, basting with lime juice.
28. Chicken Liver: Soak chicken livers in milk 1 hour drain and pat dry. Skewer with bacon chunks and peeled cipollini onions. Season with salt and pepper grill.
29. Chicken Sausage: Toss quartered peaches with vegetable oil, fresh thyme and salt. Skewer with cooked chicken sausage grill.
30. Smoky Chicken: Toss cubed chicken breast with barbecue sauce, salt and minced chipotles in adobo sauce. Skewer and grill.
31. Chicken Caesar: Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest. Form into ovals, skewer and grill. Serve on romaine leaves with bread and more dressing.
32. Curry Chicken: Mix 2/3 cup coconut milk, 3 tablespoons peanut butter, 1 tablespoon each Thai curry paste and lime juice, and salt. Marinate cubed chicken thighs in half the sauce. Skewer with bell pepper chunks. Grill, basting with the remaining sauce.
33. Chicken Tikka: Marinate cubed chicken thighs in 1 cup yogurt, 2 tablespoons garam masala, 1/2 cup chopped cilantro, 1 1/2 teaspoons each grated garlic and ginger, 1 tablespoon lime juice, and salt and cayenne. Skewer and grill. Serve with yogurt mixed with lime juice.
34. Chicken Teriyaki: Marinate cubed chicken thighs in 1/4 cup teriyaki sauce and 1 tablespoon vegetable oil. Skewer and grill.
35. Turkey Meatball: Heat 1/3 cup cranberry sauce, 1 1/2 tablespoons each barbecue sauce and water, 2 teaspoons cider vinegar, and salt. Mix 1 pound ground turkey, 1/4 pound ground bacon, and salt. Form into balls, skewer and grill, brushing with the sauce.
36. Dill Salmon: Marinate cubed wild salmon in olive oil and chopped dill. Skewer and grill.
37. Hoisin Salmon: Marinate cubed wild salmon in 3 tablespoons hoisin sauce and 1 tablespoon each soy sauce, rice wine, honey and olive oil. Skewer with scallion pieces and grill.
38. Greek Shrimp: Marinate large shrimp in olive oil and chopped marjoram, dill and garlic. Skewer with grape tomatoes and lemon slices. Grill, then top with feta.
39. Sesame Shrimp: Toss shrimp with 1 1/2 tablespoons each olive oil and water, 2 teaspoons each rice vinegar, toasted sesame seeds and soy sauce, and 1/2 teaspoon sesame oil. Skewer and grill.
40. Chorizo-Shrimp: Marinate large shrimp and sliced chorizo in 1/4 cup each olive oil and minced roasted red pepper, 1 tablespoon cognac and some minced parsley and garlic. Wrap the shrimp around the chorizo, skewer and grill.
41. Chipotle Shrimp: Mix 1/4 cup barbecue sauce, the juice of 1/2 orange, 3 tablespoons minced chipotles in adobo sauce and salt. Reserve a quarter of the mixture marinate shrimp in the rest. Skewer and grill, basting with the reserved mixture.
The Pioneer Woman's Best Appetizers for Any Occasion
Dig into a hearty hors d'oeuvres spread complete with Ree Drummond's top picks for party-ready fare.
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved
©2012, Television Food Network, G.P. All Rights Reserved
Photo By: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved
Photo By: Coral von Zumwalt ©2013, Television Food Network, G.P. All Rights Reserved.
Buffalo Chicken Totchos
Ree skips tortilla chips and uses golden-brown tots as the base of her cheesy nachos.
Wonton Taco Cups
Thanks to store-bought wonton wrappers, these bean-and-cheese cups come together in only a half hour.
Ready-To-Go Egg Bites
Make and freeze these egg bites on a lazy weekend, then save them for a busy morning when you a need a quick breakfast. They warm up in just one minute in the microwave.
Start with one pound of pinto beans and let Ree show you three ways to add bold flavor.
Roasted Spring Veggies and Dip
Have you ever seen a prettier platter of veggies?! Ree roasts a mix of carrots, parsnips and red onions to get craveworthy caramelized edges, and pairs a light but creamy herb mixture for dipping.
Skip the store-bought stuff and stick with Ree&rsquos smoky salsa. You wont&rsquo be sorry.
Caprese Skewers with Plum Balsamic Drizzle
Ree transforms the traditional Italian salad by skewering juicy cherry tomatoes and bite-size mozzarella balls onto rosemary sprigs for a striking presentation. To finish, it's all about that sweet, tangy sauce. The key is reducing the pureed plum-vinegar mixture until it's thick and syrupy.
20 Healthy & Refreshing Summer Breakfast Ideas
Easy Air Fryer Corn on the Cob
Easy Key Lime Bars Recipe
Instant Pot Chicken Gnocchi Soup
Campfire Eclairs Recipe
- 12 cherry tomatoes
- 12 fresh mozzarella balls, 1/3 oz. cherry size (BelGioioso All-Natural Cheese Fresh Mozzarella Ciliegine)
- 12 large fresh basil leaves
- 12 grape tomatoes
- extra-virgin olive oil, for drizzling
- balsamic vinegar, for drizzling
- salt and freshly ground pepper
- Thread 1 cherry tomato, 2 mozzarella balls, 2 basil leaves and 1 grape tomato on a wooden or bamboo skewer or toothpick. Repeat to make the remaining skewers.
- Arrange the skewers on a platter and drizzle with the olive oil, follow by balsamic vinegar. Season generously with salt and pepper and serve. The skewers may be covered and refrigerated for up to 2 hours serve chilled or at room temperature.
First, learn all you need to know about using skewers and preparing easy and fun skewer appetizers. The best and least expensive of all skewers is the good old toothpick which can be wooden, plastic, colored and frilled. Look for skewers at a party supply store, drugstore, supermarket or liquor store.
Although these skewer recipes seem lengthy and complicated, they are flavor packed bites of deliciousness.
Any of these skewer recipes can be turned into a larger kebab for serving at a formal or informal dinner party
Beef and Coconut Satays
Makes about 20 6-inch skewers. Recipe easily doubles
10 ounces lean ground beef
1/2 cup shredded sweetened coconut
1/2 tablespoon soy sauce
1/2 tablespoon unsulphured molasses
2 teaspoons finely grated fresh ginger
1 teaspoon fresh lime juice
3/4 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil, plus more for grilling
20 6-inch wooden skewers or toothpicks
In a bowl, combine the ground beef, coconut, soy sauce, molasses, ginger,lime juice, salt, turmeric, pepper and the 2 tablespoons of vegetable oil. Mix with your hands to combine the ingredients.
With lightly moistened hands, roll 1 tablespoon of the meat mixture around bamboo skewer into a 6-inch long strip about 1/3 inch thick. Repeat until all of the meat mixture is used up.
Light a grill. When the fire is hot, oil the grill. Arrange the skewers at the edge of the grill (so they don't burn) and cook the sates, turning often, until the meat is lightly charred and just cooked through, 3 to 4 minutes. Serve at once. Alternatively, place skewers on a broiler pan and cook until meat is done and lightly charred.
Vegetable Kebabs with Greek Marinade
Makes about 15 6-inch kebabs
4 garlic cloves -- minced
3 bay leaves
1/2 cup extra-virgin olive oil
3/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon oregano -- chopped
1 teaspoon sea salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground pepper
1 large red bell pepper -- cut into 1-inch dice
1 medium sweet onion -- cut lengthwise into 4 wedges
2 small zucchini -- cut into 1/2-inch-thick rounds
1 pint cherry tomatoes
1 pound boiled small potatoes
Wooden skewers or toothpicks
For the marinade, stir all of the ingredients together in a bowl.
To make the kebabs: Light a grill. Thread the vegetables onto skewers. Brush generously with the marinade and cook over a medium-hot fire, basting a few times with the additional marinade, until the vegetables are tender and lightly charred, about 4 minutes per side. Alternatively, place kebabs on a broiler pan. Broil until vegetables are tender and lightly charred
Chicken Vegetable Skewer Recipe
Makes about 10 skewers, recipe easily doubles
1 boneless,skinless whole chicken breast, cut into approximately 20 1-inch cubes
1 small onion cut in 1/2-inch pieces
1/2 large red bell pepper, seeded and cut into 1/2-inch squares
1/2 large green bell pepper, seeded and cut into 1/2-inch squares
Sweet and Sour Marinade
1/2 cup orange, grapefruit or pineapple juice
1 tablespoon sweet sherry
1/4 cup dark soy sauce
1/4 cup chicken stock
2 tablespoons cider vinegar
1 teaspoon tomato paste
2 tablespoons brown sugar
pinch of ground ginger
20 6-inch wooden skewers presoaked in cold water
Combine all the liquid marinade ingredients in a glass or plastic bowl. Add the tomato paste, sugar and ginger. Mix well. Add the chicken and stir to coat thoroughly . Cover and marinade in the refrigerator for 30 minutes
Prepare the vegetables. Place about 5 alternating pieces of chicken and vegetables on the presoaked skewers. Pack loosely. Reserve the marinade
Preheat a grill pan, broiler or heavy-bottomed skillet. Use vegetable oil if necessary. Place the kebabs in the pan and cook, turning often, until the chicken is browned and cooked through, about 10 minutes. Baste with marinade for the first 5 minutes only, otherwise kebabs will burn.
Pile the chicken and vegetable skewers high on a platter lined with romaine lettuce leaves if desired. Serve hot, warm or at room temperature
Substitute 20 large shrimp for the chicken. Marinade up to one hour. Skewer one shrimp per skewer and 3-4 pieces of vegetable. Cook shrimp until just pink, about 5 minutes.
Prepare marinade up to 2days in advance. Keep covered in refrigerator. Marinate the chicken up to 8hours in advance. Skewer up to 3 hours in advance. Keep refrigerated until ready to cook
Chicken Satay with Quick Peanut Sauce
Makes about 20 satay
2 pounds boneless, skinless chicken breasts
2 tablespoons peanut oil
2 tablespoons oyster sauce
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
Dash of hot pepper sauce
Pinch of salt and ground black pepper
20 6-inch wooden skewers presoaked in cold water
Cut the chicken into 1/2 inch wide strips and thread them onto the skewers. Arrange the skewers in a single layer in a shallow dish or zip lock plastic storage bag. Mix the marinade ingredients together in a small bowl and pour over the chicken. Cover bowl or seal bag and marinate for 4-6 hours or overnight.
Preheat oven to 350 degreesF. Remove the skewers from the marinade, removing some of the marinade,and lay them out in a single layer on a baking sheet. Bake for 12-15 minutes or until just tender.
Quick Peanut Sauce
About 1/2 cup
3 tablespoons peanut butter
2 tablespoons rice or white wine vinegar
1 garlic clove, finely minced or put through a press
2 teaspoons soy sauce or to taste
1/2 teaspoon chile oil OR 1/2 teaspoon vegetable oil + 1/2 teaspoon ground red pepper
Combine all ingredients except salt. Add warm water to make peanut sauce the consistency you wish. Add salt to taste.
Prepare marinade up to 2 days in advance. Keep covered in refrigerator
Prepare peanut sauce 1 day in advance. Briefly microwave to remove chill and loosen consistency.
Lamb Skewers with Grainy Mustard Dipping Sauce
Serves about 15 as an appetizer. Recipe easily doubles
Lamb and Marinade
1/4 cup vegetable oil
1/4 cup finely chopped onion
2 tablespoons red wine
2 tablespoons rosemary leaves
2 garlic cloves -- smashed
1 tablespoon Dijon mustard
3/4 pound boneless trimmed lamb loin -- halved lengthwise
Mustard Dipping Sauce
1/4 cup whole-grain mustard
3 tablespoons crème fraîche OR 3 tablespoons heavy cream
1 1/2 teaspoons honey
Salt and freshly ground black pepper to taste
1tablespoon extra-virgin olive oil
Wooden skewers or toothpicks
In a blender or mini-processor, combine the vegetable oil, onion, wine,rosemary, garlic and Dijon mustard and blend until smooth. Transfer the marinade to a resealable plastic bag, add the lamb and refrigerate overnight.
In a small bowl, combine the whole-grain mustard,créme fraiche, honey and a pinch each of cayenne and black pepperwhisk until smooth.
Remove the lamb from the bag and scrape off the marinade. Heat the olive oil in a skillet. Season the lamb with salt and black pepper, add it to the skillet and cook over high heat until browned, about 3 minutes on each side for medium rare. Transfer the lamb to a cutting board, cover with foil and let stand for 10minutes.
Thinly slice the lamb, fold the pieces and spear them on wooden picks. Transfer to a platter and serve immediately with the mustard dipping sauce
Cumin Scented Moroccan Kebabs with Minted Yogurt Dip
Makes about 20, estimate about 3 pieces per guest. Recipe easily doubles
3/4 pound lean ground lamb
1 medium onion, grated
2 garlic cloves, chopped
2 teaspoons ground cumin
1/2 teaspoon ground coriander
grated zest from 1 lemon
2 tablespoon finely chopped cilantro
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4cup whole-milk yogurt (not light or fat-free)
1/4 cup mint, finely chopped
1/4 cup parsley, finely chopped
juice of 1/2 lemon
Salt and cayenne pepper to taste
20 6-inch wooden skewers presoaked in water
Place lamb ,onion, garlic, cumin, coriander, lemon, cilantro, salt and cayenne in a food processor. Pulse until combined and slightly pasty. Divide into about 20 equal sized pieces and with wet hands, roll into oval,tube-like shapes.
Thread 1 shaped piece of meat on to each presoaked skewer. Cover and refrigerate for 30 minutes.
Meanwhile make the dip. Combine yogurt, mint, parsley, and lemon. Add salt and cayenne to taste. Cover and chill of 30 minutes to allow the flavors to blend.
Preheat broiler. Broil kebabs until browned but still pink and juicy inside, about 3 minutes per side. Serve hot with chilled dip
Lamb may be substituted with any type of ground meat. If you do not like mint, omit and use a little more parsley If using ground beef or pork, use a salsa or cheese sauce for the dip
Prepare, shape and freeze lamb ovals up to 1 month in advance. Allow to thaw slightly before cooking. Cooking time may need to be increased by 1 minute or so.
Skewered Shrimp Marinated in Lime-and-Basil Vinaigrette
Makes 36. Recipe easily doubles or triples
36 medium shrimp
3/4 cup lime juice (from about 6 limes)
3 tablespoons grainy mustard
1/8 teaspoon sugar
1 3/4 teaspoons salt
3/4 cup olive oil
1/3 cup fresh basil, chopped
10 scallions, including green tops, sliced thinly
18-366-inch wooden skewers
In a large pot of boiling, salted water, cook the shrimp until just done, about 2 minutes. Drain immediately. Peel shrimp when cooled. In a medium bowl, whisk the lime juice with the mustard, sugar and salt. Add the oil slowly, whisking. Stir in the basil and scallions.
Depending on the size of the shrimp, thread 1-2 shrimp onto each skewer. Pour the vinaigrette into as hallow bowl. Add the shrimp, with the ends of the skewers sticking out of the bowl.
Cook the shrimp up to 1 day in advance.Do not peel. Keep covered and chilled. Prepare marinade up to 1 day in advance. Cover tightly and refrigerate. Prepare shrimp in marinade up to 3 hours before serving. Keep chilled
Tangy Thai Shrimp Skewer Recipe
Makes 20, recipe easily doubles or triples
20 medium to large shrimp, cooked and peeled
2 garlic cloves, finely chopped
1/2 inch piece fresh ginger, grated
1 red chili, seeded and finely chopped
1 teaspoon granulated sugar
1 tablespoon fish sauce
Juice of 1 lime
20 toothpicks or 3-inch wooden skewers
Pat cooked shrimp dry with paper towels. Combine shrimp, garlic, ginger, chili,sugar, sauce and lime in a glass or plastic bowl. Cover and refrigerate for 1hour.
Remove shrimp from marinade and arrange on platter allowing some of the ginger and chili pepper to remain on shrimp as garnish. Skewer shrimp with toothpicks. Serve chilled
Marinate shrimp for up to 5 hours in advance. Skewer up to 3 hours in advance. Keep refrigerated until ready to serve
Lemon Chili Shrimp Sticks
Makes 20, recipe easily doubles or triples
2 garlic cloves, crushed
1/2 inch piece fresh ginger, grated
2 tablespoons finely chopped cilantro
1/3tablespoon hot chili sauce (sambal)
1 tablespoon light soy sauce
1 tablespoon honey
3 tablespoons lemon juice
20 raw medium shrimp, peeled and deveined
20 6-inch wooden skewers presoaked in cold water
Combine marinade ingredients in a glass or plastic bowl. Add the shrimp and toast coat each one well. Cover and refrigerate for 1hour.
Preheat broiler, griddle or grill. Cook shrimp until they turn pink and lose their transparency, 2 minutes per side. Serve hot, warmer at room temperature.
Prepare marinade 1 day in advance,keep covered in the refrigerator. Marinate shrimp for up to 3hours in advance. Skewer up to 1 hour in advance. Keep refrigerated until ready to serve
As an appetizer, fruit is as delicious and nutritious as vegetables.
Tropical Fruit Kebabs
Makes about 20 skewers, varies by amount of fruit
2 large mangos
3 firm kiwi
1/4 to 1/2 melon of choice
20 wooden party toothpicks or skewers
Cut each fruit into approximately 20 1/4 to1/2 inch cubes (depending on sizes of fruit). Thread 3-4different fruit cubes on to each skewer. Cover and refrigerate.
Serve chilled fruit kabobs with chilled fruit dip
Easy Fruit Dip Recipe
About 1 cup
1 cup sour cream or vanilla yogurt
1/2 cup brown sugar
1/2 teaspoon vanilla or almond extract
Combine ingredients. Serve chilled with your favorite selection of sliced fruit
Dip and fruit kebabs can be made up to 1 day in advance. Cover well and chill.
Quick and Easy Party-Pleasing Charcuterie Kabobs
Buckle up, friends. This is about to blow your minds! Charcuterie. Kabobs. It’s all the deliciousness of charcuterie without the mess and lingering around (read, crowding) the table. We guarantee it’ll be the talk of the town at your next potluck or party! But the best part is that it takes next to no effort despite looking like something you might find at a high-end restaurant or catered event.
You can use your favorite charcuterie components but some ideas include lettuce, roasted red pepper, feta and old cheddar cheese, a variety of pickles and other pickled items, smoked meats, sausages, olives, fresh basil, and whatever other cheeses your heart desires! Whatever you choose just make sure you’ve got a balance of flavors.
It’s a simple idea. Grab some skewers and add the meats, cheeses, vegetables, and so on in whatever order you please, making sure to add a variety. We suggest making a bunch of them before serving them up on a platter, stacked up, ready for your guests. You might be surprised at how many you go through – they flew off the plate in our office – so be sure to make enough that everybody can at least have a few.
We served our kabobs with fresh slices of french bread and oil, balsamic vinegar, and Dijon mustard for dipping in true charcuterie style! If you’re on the Keto diet or are gluten-free, omit the bread, but otherwise it’s a nice touch and helps people fill up a bit more (hello, carbs!). It’s as simple as that. So think of these little kabobs next time you’ve got a hosting commitment or are frantically Googling before a potluck. We’ve got you covered!
16 Party-Ready Summer Skewers
These simple grilled and produce-filled skewers are equally enjoyable for a quick weeknight dinner or for serving to party guests.
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.
Balsamic Chicken and Fig Brochettes
Everyday chicken breast is transformed into a dark and handsome dinner star with a tangy garlic-balsamic marinade. Partnered by juicy, honey-sweet figs and skewered, it becomes a French feast.
Rev Run's kebabs get a shortcut on marinating with a store-bought barbecue sauce, but they aren't short on flavor.
Shrimp and Zucchini Skewers
What's the key to artful presentation and ensuring all your ingredients cook at the same pace? Slice zucchini into thin ribbons using a vegetable peeler, thread them with shrimp onto skewers and marinate the lot with a chile-mint mixture before grilling.
Tomato, Watermelon and Basil Skewers
Tomatoes, basil and balsamic vinegar are a classic summer trio. But adding watermelon to the mix on these fresh, colorful skewers calls for a sweeter sauce: Reduce balsamic and sugar to a syrupy consistency and drizzle over the finished no-cook kebabs.
Pork Souvlaki with Grilled Citrus
Michael Symon seasons his pork souvlaki skewers with traditional Mediterranean flavors like oregano and garlic but dials them up a notch by adding sliced jalapeno.
Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Swordfish is a meaty, firm-flesh fish that holds up well when skewered and cooked on the grill. This recipe calls for the fish to be grilled simply and then topped with a sweet, spicy, zesty sauce of coconut ingredients, serrano chiles, ginger and Key limes.
Sweet Potato Wedges
Curry and cayenne give super-sweet sweet potatoes savory, smoky flavor when the wedges are grilled. Serve the skewered taters with an herbed yogurt-based sauce.
Grilled Corn Skewers with Chipotle-Cilantro Butter
Grill cobs of corn until they’ve softened, cut them into 1-inch rounds and thread them onto skewers for this bite-size interpretation of the summer classic. After grilling the kebabs for a couple more minutes, brush them with a smoky-sweet chipotle-honey butter.
Chicken Skewers with Peanut-Ginger Marinade
Reserve some of this recipe's Asian-inspired marinade –– made with peanut butter, soy sauce, ginger, garlic and orange zest –– for a dipping sauce to pair with the grilled chicken skewers.
Sun-Dried Tomato Kebabs
Skewer together sun-dried tomatoes, miniature mozzarella balls and fresh basil leaves for a simple no-cook appetizer that's as festive as it is flavorful.
These grilled steak kebabs possess Middle Eastern flair when marinated in spiced yogurt and drizzled with an herbed tahini sauce. Serve alongside warm pita bread and pickled radishes.
Spiced Chicken and Grape Skewers
A quick marinade of lemon juice, cumin and coriander lends moisture and bright flavor to Ellie's chicken skewers. Use a grill pan with a quick spritz of cooking spray to get smoky, char-grilled flavor and beautiful grill marks.
Thai Marinated Grilled Chicken Skewers
The combination of ginger, cardamom, and curry, sweetened by brown sugar on these skewers from Savory Sweet Life by Alice Currah, is sweet, savory, and bold!
Marinated Veggie Kebabs
Eating with your hands is always more fun, and summer's brightest veggies –– like cherry tomatoes and summer squash –– beg for this plate-free treatment. Firm chunks of halloumi stand up to the heat of the grill and pair perfectly with a spicy avocado-dill dip.
Saucy BBQ Seafood Skewers with Not-So-Secret BBQ Sauce
Skewers of scallops, salmon and shrimp are grilled and then dipped in a sweet cider-infused barbecue sauce.
Spicy Cajun Skewers with Spicy Buffalo Dipping Sauce
Serve Louisiana gumbo on a stick by skewering homemade hush puppies, shrimp, okra, potatoes and thick slices of sausage, then grilling the lot in a Cajun marinade.
Antipasto Skewers: An Easy Party Food!
Happy Monday morning to you. I should be extra fresh and cheerful this morning because I got eight hours of sleep last night, which is rare. Somehow the morning got derailed pretty early on. By 7 am, I had already dealt with a major 3-year-old tantrum, a 7-year-old dumping out enough Legos to carpet the living room, and a kitten pooping on the floor and tracking it everywhere.
Luckily, we made it through all that misfortune and are now wearing happy (and slightly weary) faces. The house is clean, no one is crying, and I’m already thinking about the quiet evening in my future. I wish it was going to include these delicious antipasto skewers. They are fun to assemble, and I think I could even do it with a crying child attached to my leg if necessary. I originally shared these last year at The Best Blog Recipes after making them for a mom’s night party at my house.
I love being a mom. I adore my kids. But sometimes it’s nice to wear clean clothes and talk to adults. If you are looking for an easy party food that is decidedly grown up, this is it. You’ll forget all about all the noses you’ve wiped, diapers you’ve changed, and fights you’ve separated when you are eating marinated artichokes and drinking a glass of chardonnay. Cheers!
Achieve Your Biz Goals With Selfmade's New Mentor Program
Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.
The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.
Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:
Linda Xu, Entrepreneur and E-Commerce Expert
Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.
Stephanie Cartin, Social Media Expert + Entrepreneur
An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.
Kristina Ross, Content Creator + Social Media Whiz
Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.
A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat
A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.
David Mesfin, Creative Director + Brand Expert
David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.
Jasmine Plouffe, Brand Strategist
Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.
Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.
This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.
Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!