As we head towards seasons of parties and gatherings, now is a great time to update your repertoire of barbeque delights.
Skewers are a great way to entertain and are like magic wands that make food look and taste delicious!
Keita Abe, owner of Chaco Bar, known for their charcoal-grilled skewers in Sydney, shares 5 tips to make great skewers at home.
- Always soak your skewer for 30 min before grilling to stop it from burning. Place rolled aluminium foil between the skewer handle and grill like a pillow to prevent it from burning off.
- When using meat, bring it to room temperature for 30 minutes.
- When threading, remember the grill does not distribute heat evenly. So if you have various ingredients to thread, it should be smallest (closest to the handle) to largest (tip).
- When using charcoal, wait for the flame to subside before use (approximately 1 hour after ignition). The charcoal at this stage will emit stronger far-infrared rays which will help maintain moisture in the ingredients. Avoid petroleum-derived charcoal as much as possible, as it has a bad aroma.
- Use uchiwa or hand-held fan when grilling to assist even distribution of heat, resulting in a beautifully grilled finish.
Here are 12 skewer recipes to inspire you.
Yakitori or grilled skewers are classic izakaya food in Japan, and hatsu (chicken heart) is among the most popular. It is light in flavour and nutritious with high levels of iron and vitamins A and B. The crunchy texture can be addictive!
Filipino barbecue skewers are famous street food. They are marinaded, then dipped into sawsaw- a mixture of coconut vinegar, red onion, chilli, garlic and sugar. Flavoursome and refreshing, these are perfect for summer gatherings!
Pork and ginger make a great combination, often seen in Japanese cooking. This is a simple recipe, where the pork is grilled first, and the glaze is poured once the skewers are plated. Scatter with chives and Japanese spices and serve.
Made of a mixture of minced lamb, beef, and plenty of parsley, these tender and juicy skewers by chef Sharon Salloum are a guaranteed hit. Always serve with hummus and tabouli. They are a team that cannot be separated!
Fish skewers with yoghurt and dill
After the fish has marinated, these skewers are ready in a matter of minutes. Fragrant and tender, they’re a great addition to a summer barbecue spread.
Your summer barbecue guests will keep coming back for these: succulent wagyu skewers in a garlicky-rosemary marinade and served with a tart Dijon dressing.
The smoky sizzled flavour of these kebabs, paired with this sweet and savoury mango sauce, makes them a delicious vegetarian main.
Marinate with Asian flavours of chilli, garlic, ginger, sweet soy and Korean barbecue paste overnight. They're delicious served with kimchi salad on the side. You'll be adding this to your everyday barbecue repertoire.
Lamb kebabs with bush tomato tahini
This recipe is a blend of Middle Eastern and indigenous Australian flavours - juicy lamb skewers, coated in a wattle seed and bush tomato tahini.
Soaked in Asian aromatics overnight, this chicken skewers goes perfectly well with the sweet-salty peanut sauce. Delicious on its own, or with a bed of rice or fresh lettuce, cucumber and pineapple.
Try Luke Nguyen's simple beef sirloin skewers, marinated with a mixture of aromatic spices such as chilli flakes, cumin, sweet paprika and nutmeg, giving it a sweet and spicy flavour. Grill medium to medium-rare.
Here is a unique way to enjoy your prawn skewer. Furikake is something usually just scattered over rice, but here Adam uses it to season fresh prawns for a really fragrant spice.
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