A World of Barbecue Skewers

picture of several types of barbecue skewers

A World of Barbecue Skewers

Prep Time

30 minutes

Cook Time

20 minutes

Serves

-  

The chefs at Rattan Direct have spent the past month or so learning advanced barbecue techniques with proteins like pulled pork and beef brisket, all cooked over slow coals. The barbecue inspiration bug took over and they’re sharing some delicious quicker-paced grilling ideas for end of summer.

The idea behind this selection of kebabs was to offer plenty of alternatives that, when paired with our World of Sides recipes, make a pretty complete outdoor feast! There are five recipes for each so let’s dive straight in.

The quantities will make 10 skewers. You don’t need to be too precise, but keep oil to a minimum, as it can cause flare ups on the fire.

For more recipes from Rattan Direct, click here.

Ingredients

Greek Souvlaki Skewers

  • 3 boneless chicken thighs, cut in half or quarters
  • 1 teaspoon olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, smashed
  • 1/4 teaspoon dried oregano; Greek regani if you can find it.
  • Good pinch Maldon salt

Spanish Pinchitos

  • 1 small chicken breast, cut into small cubes
  • 1/4 teaspoon cumin
  • 1/2 teaspoon cumin
  • 1 pinch oregano
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 pinch saffron (not essential)

Japanese Yakitori

  • 3 boneless chicken thighs, cut in half or quarters
  • 2 spring onions, cut into 1-inch lengths
  • 1 1-inch ginger, thinly sliced
  • 2 tablespoon soy sauce

Lebanese Shish Tauok

  • 3 boneless chicken thighs, cut in half or quarters
  • 1/2 onion, in small chunks
  • 1 tablespoon thick plain yogurt
  • 1 teaspoon olive oil
  • 1 pinch garlic powder
  • Juice of 1/2 a lemon
  • 1 teaspoon paprika
  • 1 teaspoon tomato puree
  • 1 pinch oregano
  • 1/2 teaspoon white pepper

Mexican Skewers

  • 1 chicken breast, cut into medium cubes
  • Mixed peppers, cut into pieces
  • 1 teaspoon chipotle paste
  • 1/2 teaspoon cumin
  • 1 teaspoon olive oil
  • 1 teaspoon vinegar

Preparation

  • 1 Soak bamboo skewers in water for 30 minutes to prevent burning.
  • 2 Mix each individual marinade with relevant chicken.
  • 3 Build skewers, alternating meat with vegetables where relevant.
  • 4 Grill over hot coals, turning frequently, until browned all over and cooked through. Remove from the grill as they cook. Breast will cook more quickly than thigh, and the smallest pieces will cook first.
  • 5 Serve with a big salad and a selection from our world of sides recipes.

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