Best Kebab Recipes: Our Favorite Grilled Foods on a Stick

We love grilling kebabs for their ease and versatility. The different ingredient combinations offer loads of tasty possibilities, which is especially helpful when feeding a crowd. The recipes here feature bold flavors from all over the world.

Cashew-Chicken Kebabs

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 cashews.

Here's our spin on Italian spiedini, which cleverly use rosemary branches as skewers. Check out our other Tasty Takes on the Grilled Meat Kebab for a global tour of classic kebabs, from Japanese teriyaki and Puerto Rican churrasco to Greek souvlaki, plus our tips on cooking food on sticks.

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.

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.

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.

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.

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.

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 -- is combined into one sensational skewer.

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