Here's our pick of delectable bites that are skewered, threaded or paddle popped.
Paneer has long been shackled to its starring role in palak paneer, the spinach-based curry that's many a vegetarian's pride and joy. In these blackened paneer skewers, the same firm cheese is seasoned with paprika, oregano and cayenne, then barbecued for as long as it takes to achieve that irresistible charred look.
Prepare your skewers, prepare your satay sauce and get scooping, dipping and licking. This recipe makes A LOT of satay sauce, so you can freeze any leftovers for next time for when you want to take a quick dip.
Miso, mirin and sake lend Japanese nuances to these easy chicken skewers. Brush them with the miso-glaze as they cook, and don't forget the lemon.
This recipe for Greek-style skewered chicken calls for metal skewers – you know, the ones that mean business? The marinade you see colouring before you is no more than the Greek staples of garlic, oregano and olive oil.
The braai (barbecue) is an institution in South Africa. Sosaties (meat marinated in curry, and threaded onto skewers with apricots and onion) are a traditional South African recipe, introduced to the country by the Malay community. Via Feast magazine
Spears of rosemary moonlight as wooden skewers in Matthew Evans' recipe for chargrilled sherry mushrooms. "Skewer the button mushies a few hours or even a day ahead for maximum taste," he says.
Could Anneka Manning's fennel grissini sticks be the new pretzel? You know it! Serve with the usual suspects (antipasto, cheese plate) and wash 'em down with our newest party drinks. Via Bakeproof.
Although an appliance called a Krusty Korn Dog Baker hit the market in the 1920s, the exact details of the corn dog’s origins remain unclear. What is known is that they first appeared on the carnival food scene as ‘corny dogs’ at the 1942 Texas state fair. Since then they’ve become a staple at fairs and festivals across America and Australia. They’re known as pluto pups or dagwood dogs here, and pogos in Canada.
This Japanese street food is a hit with commuters looking for a quick snack. Besides yakitori negima (chicken and onion) there other varieties such as tsukune (chicken meatball,) kawa (chicken skin), hotate (scallops)and reba (chicken liver). The skewers are dipped in salty or sweet sauces, and then grilled over charcoal.
Juicy pineapple and Japanese ingredients come together in this burger, which speaks of Hawaii’s fascinating fusion cuisine.
Pretty, easy and fun to make with kids, these skewers are the ultimate barbecue side dish or accompaniment to roasts in winter. Definitely one for the rosemary lovers out there.
It’s a popular way to eat in Japan, where customers are seated around the grill. The Japanese have designed a customised charcoal grill that can sit on a table, known affectionately as a binchotan box. And this supreme dish of fish gets a grilling from Sokyo's very own executive chef, Chase Kojima. #TheChefsLine 
The great thing about this recipe is that you can use any of the tropical fruits as they come and go in the markets. Select beautiful contrasting colours and flavours.
This ice-cream masters the characteristic sweetness of syrupy iced coffees served in Vietnam.
Traditional Sicilian cassata sees layers of sponge, ricotta and candied peel covered in marzipan, but this ice-cream version is a welcome alternative on a sweltering summer’s day.
Want more skewer sensations? Check out our recipe collection here.
Have we got your attention and your tastebuds? Tune in to The Chefs' Line airing 6pm weeknights on SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more.
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