Skewers are a popular izakaya dish in Japan but are also very simple to make in your kitchen. In this recipe, the pork belly is grilled and then glazed with flavourful Japanese sauce. Ready in 15 minutes.
The key to these skewers is slicing vegetables thinly to allow for the marinade to soak through, but to also pack them tightly together so that it will hold its place and cook evenly. The beauty of this recipe is that you can turn the leftover marinade into dressing.
Firm fish such as ling are perfect candidates for skewers. In this recipe, fish is marinaded in yoghurt, garlic, ginger, turmeric, coriander and fennel, for a beautiful vibrant yellow finish. Serve with onion and dill salad.
This recipe uses the lesser-known picanha, also known as rump cap or top sirloin cap, known for its rich and succulent flavour. The anchovy garlic butter adds a depth of umami and savoury notes that perfectly complement the beef.
Yes, there is only cabbage on this skewer, but it will not disappoint you. In this recipe by Adam Wolfers, the cabbage is dry grilled allowing the outside to be charred, before it is poured with pomegranate and lime sauce with an addition of North African spice, Tabil.
Here's a fancy skewer to surprise your guests - succulent wagyu skewers in garlicky-rosemary marinade, served with a tart Dijon dressing. This recipe by Jake Kellie uses shio koji, a traditional Japanese seasoning made from fermented rice malt (koji), salt (shio), and water, for an umami-rich marinade.
Here's something different. Sate lilit, or minced seafood sate, is a street food dish that originates from Bali, Indonesia, where finely minced seafood is skewered rather than whole chunks of marinated meat. Serve with cheat’s sambal matah.
Filipino barbecue skewers are a beloved street food staple and a popular dish for gatherings and celebrations. The marinated meat is dipped into sawsawan (meaning dipping brine) as they are grilled, a mixture of coconut vinegar, red onion, chilli, garlic and sugar, resulting in a juicy, mouthwatering finish.
Filipino
When pork belly is cooked quickly on a grill or barbecue, it transforms into melt-in-your-mouth delight. Infused with the sweetness of pineapple and the bold kick of paprika, this dish not only tantalises the eyes but also ignites the taste buds. A perfect dish to bring to your next barbecue.
Vanilla, while typically reserved for sweet recipes only, pairs beautifully with these grilled prawns and coconut, lime and sweetcorn salsa. A simple combination that is one of Masterchef contestant Minoli de Silva’s favourite things to eat.
Mu bing (or moo ping, mu ping) is a traditional Thai street food barbecue pork skewer. Sold by street vendors who cook the skewers over hardwood charcoal grills set out on the streets, mu bing is usually served with sticky rice and can be enjoyed for any meal of the day.
This tomato and turmeric rice with prawn and chorizo skewers from Adam Liaw, inspired by the beloved flavours of paella, deconstructs the method to make a home-style version much more achievable for the home cook.
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