The secret to perfectly done kabobs is to leave a bit of space between ingredients on the skewer.
This sour lemon cocktail goes famously with our Sumac Chicken Skewers with Lemon Yogurt Sauce - see recipe link below.
Two-bite skewers are always a hit. With these simple marinade variations, you can be sure to please all tastes.
Threaded on skewers, this take on Beef Bulgogi makes for an easy appetizer, or serve over rice with your favourite veg for a family dinner.
Use a mandolin to slice zucchini lengthwise for a delicate cascade of vegetables to accompany these pesto-marinated beef skewers. Serve with crispy flatbread.
All that's left to do is just pull the skewer from this fun appetizer. Or you can bring containers of the cut vegetables and everyone can help.
This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.
Grilling radishes mellows out their peppery bite and makes them delightfully tender-crisp. Use a grill basket to prevent radishes from falling through the grates, or skewer them.
Mint pesto, a Greek-inspired twist on the basil version, is right at home as a dip for grilled lamb. Soak wooden skewers in cold water for 30 minutes before using.
Garnish these mildly spicy kabobs with sliced star fruit (carambola) or other tropical fruit. If you're using wooden skewers, soak them in water for 30 minutes before using to prevent charring.
