Danny Kim
You can use either metal or wooden skewers for these kebabs. If using wooden skewers, soak them in water for at least 15 minutes prior to threading. For more tricks, see how to make kebabs.
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Miso-Glazed Mushroom Kebabs
Give cremini mushrooms extra depth and savory Asian flavor with miso paste, rice vinegar, ginger, and soy sauce.
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Get the recipe.
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Halibut, Potato, and Scallion Kebabs
Steam the potatoes until tender before threading onto the skewers to ensure they’ll be ready to eat when the fish is cooked through.
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Get the recipe.
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Rosemary and Orange Scallop Kebabs
Scallops can be unwieldy on the grill. For extra leverage, thread 2 skewers through each kebab.
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Get the recipe.
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Cinnamon-Spiced Pork Satay Kebabs
Coat the pork and tomatoes with a Middle Eastern-inspired spice mixture made with coriander, cinnamon, and cayenne pepper.
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Get the recipe.
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Moroccan-Style Lamb Meatball Kebabs
These tasty meatballs are packed with flavorful ingredients, including garlic, onions, pine nuts, cumin, and paprika.
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Get the recipe.
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Marinated Tofu and Broccoli Kebabs
Marinate the tofu in olive oil, lemon juice, and crushed red pepper to infuse it with bright, spicy flavor.
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Greek Shrimp, Tomato, and Feta Kebabs
Sprinkle Feta cheese and chopped parsley on the kebabs before serving for that authentic Greek touch.
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Get the recipe.
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