Stick your mealtime landing: All the ways to skewer your next meal

From vibrant vegetable skewers to succulent meat and seafood options, explore the versatility of skewers that traverse global cuisines.

Credit: Jiwon Kim

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Ginger pork skewers

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.

Ginger pork skewers Credit: Adam Liaw

Marinated vegetable skewers

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.

Marinated vegetable skewers Credit: Kitti Gould

Fish skewers with yoghurt and dill

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.

Fish skewers with yoghurt and dill Credit: Adam Liaw

Grilled beef skewers with anchovy and garlic butter

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.

Credit: Jiwon Kim

Charred cabbage skewers

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.

Charred cabbage skewers Credit: Kitti Gould

Beef skewer, mustard dressing and fried rosemary

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.

Beef skewer, mustard dressing and fried rosemary Credit: Kitti Gould

Minced seafood sate

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.

Credit: Jiwon Kim

Filipino barbeque skewers

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

Filipino barbeque skewers Credit: Kitti Gould

Pork, pineapple & paprika skewers

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.

Credit: Jiwon Kim

Grilled prawns with ghee and vanilla

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.

Credit: Jiwon Kim

Mu bing pork skewers with fish sauce, palm sugar and condensed milk

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.

Credit: Jiwon Kim

Tomato and turmeric rice with prawn and chorizo skewers

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.

Credit: Jiwon Kim