The Best Kebab Recipes: Our Favorite Grilled Foods on a Stick

Ground lamb is spiced with cumin, coriander, and aleppo pepper for these flavorful lamb kebabs that are paired with a dill-parsley yogurt as a bright, refreshing accompaniment.

A Thai-style cashew-curry sauce serves as both the marinade and dip for these chicken thigh skewers. Round out the meal with rice noodles, shaved cucumber and carrots, shredded iceberg lettuce, and chopped cashew.

Here's our spin on Italian spiedini, which cleverly use rosemary branches as skewers. The agrodolce can be made up to three days ahead and refrigerated. Gently rewarm before serving.

The term kofta refers to a mixture of seasoned ground meat, which is often formed into ovals, skewered, and grilled. We used lamb and turkey for these beauties and served them with Lebanese tomato sauce and chopped-chile relish.

A quick turn on the grill turns chicken thighs, zucchini, cipollini onions, and cremini mushrooms into a balanced, satisfying supper. Lemon zest and juice and fresh parsley tie all the flavors together.

Smoky, flame-kissed okra flavored with fresh thyme, hot paprika, and flaky sea salt makes a lovely side dish. Skewering the veggie from stem to tip keeps it from falling between the grates of the grill.

Parsnips are roasted until golden and tender, tossed with chorizo and Castelvetrano olives, and threaded onto skewers for easy eating in this party-ready appetizer.

Sambal oelek, also known as Asian chili paste, and fish sauce give plump, beautifully charred shrimp lots of heat and umami notes.

Take summer corn to new heights by scorching it and topping with mayo, Cotija cheese, and smoked Spanish paprika. Try our other summer hors d'oeuvre combos—shrimp and avocado, watermelon and feta, and ham, cheese, and pickle—or better yet, serve all four!

Run-of-the-mill chicken breasts become something special when marinated in lemon juice, garlic, and fresh oregano and grilled with plum tomatoes and red onions. Serve with charred pitas and our cucumber-heavy yogurt sauce (more cukes mean more crunch and fewer calories!).

Let the flavors of fresh swordfish, tangy cherry tomatoes, and sweet red onion shine through by keeping seasoning simple—all you need is olive oil, salt, and pepper. Dish it up with a summery zucchini-and-corn salad.

Blistered Padron peppers and smoky hot chorizo make an easy, delicious appetizer. Finish with a sprinkle of sea salt to bring out the flavors.

Serve grilled sirloin and zucchini over scallion-studded rice for a quick well-rounded meal. Top with fresh mint, red chile flakes, and lime wedges to complete the dish.

Give grilled pork a sweet-and-spicy twist by bathing it in pineapple juice and Sriracha. The marinade also makes a great sauce for the accompanying red onion and pineapple skewers.

Make the affordable cut of top blade beef taste luxurious by sousing it in balsamic vinegar and fresh rosemary before grilling. Charred button mushrooms and red bell peppers brushed with the marinade complement the juicy meat perfectly.

Give packaged ramen noodles a major upgrade by tossing them in a creamy peanut-ginger sauce and topping with grilled flank-steak skewers and thin slices of cucumber.

Say hello to flavor with our tangy chimichurri sauce. It boasts five different herbs—basil, chives, parsley, dill, and mint—and makes grilled shrimp, peppers, and cherry tomatoes exciting enough for company.

Make the tabbouleh up to three days in advance, so all you have to do come dinnertime is grill the coriander-spiked lamb and set out the pitas and Greek yogurt.

Marinate pork tenderloin in our take on Cuban mojo sauce—we amp up the classic garlic, olive oil, and orange juice combo with red-pepper flakes and lime juice. Orange chunks and cucumber rounds provide a refreshing counterpoint.

Combine coriander- and cumin-flavored sirloin with red bell pepper, red onion, and button mushrooms on the grill for a delectable weeknight meal. The skewers also make killer leftovers.

Give grilled shrimp a tropical twist by pairing it with pineapple. A marinade of honey, soy sauce, and rice vinegar gives the kebabs a salty-sweet snap.

The wrap of our dreams stuffs whole-wheat pitas with charred turkey breast, pineapple, and red onion skewers and drizzles the whole shebang with a silky smooth tomatillo-buttermilk-avocado sauce.

Red onion and fresh mint pull double duty in this recipe—they're used to flavor the chicken meatball skewers and serve as a salad for the lettuce wraps.

These ground beef patties pack a serious punch thanks to the Latin-inspired flavors of chiles in adobo and fresh cilantro.

Charred pork tenderloin, scallions, and snap peas are even more tempting when brushed with a sweet, tangy hoisin-ginger glaze.

Everything we love about a shrimp boil—shrimp, potatoes, fresh corn, andouille, hot sauce, and Old Bay seasoning—is combined into one sensational skewer.

The luscious coconut milk-peanut sauce that accompanies these beef-and-veggie kebabs is a game-changer.

Merge juicy turkey breast with the flavors of a classic summer salad—Caprese style. The secret ingredient? Store-bought Italian dressing, which is brushed on the skewers during grilling.