skewer recipes

Cumin Scented Kebabs with Minted Yogurt Dip
Shrimp Marinated in Lime-and-Basil Vinaigrette
Tangy Thai Shrimp
Lemon Chili Shrimp
Chicken Vegetable Skewers
Chicken Satay with Quick Peanut Sauce
Tropical Fruit Kebabs with Fruit Dip

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

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

For Dip
3/4 cup 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

helpful hints
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

make ahead 
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

 18-36 6-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 a shallow bowl. Add the shrimp, with the ends of the skewers sticking out of the bowl.

make ahead
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 Skewers
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 1 hour.  

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

make ahead
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

Marinade
2 garlic cloves, crushed
1/2 inch piece fresh ginger, grated
2 tablespoons finely chopped cilantro
1/3 tablespoon 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 toss to coat each one well.  Cover and refrigerate for 1 hour.  
Preheat broiler, griddle or grill.  Cook shrimp until they turn pink and lose their transparency, 2 minutes per side.  Serve hot, warm or at room temperature.  

make ahead
Prepare marinade 1 day in advance, keep covered in the refrigerator.  Marinate shrimp for up to 3 hours in advance.  Skewer up to 1 hour in advance.  Keep refrigerated until ready to serve

Chicken Vegetable Skewers
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

helpful hints
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.  

make ahead
Prepare marinade up to 2 days in advance.  Keep covered in refrigerator.  Marinate the chicken up to 8 hours 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

Marinade
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 degrees F.  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
Salt
Warm water

Combine all ingredients except salt.  Add warm water to make peanut sauce the consistency you wish.  Add salt to taste.  

make ahead
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.   

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 to 1/2 inch cubes (depending on sizes of fruit).  Thread 3-4 different fruit cubes on to each skewer.  Cover and refrigerate.  

Serve chilled fruit kebobs 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

make ahead
Dip and fruit kebabs can be made up to 1 day in advance.  Cover well and chill.