Why skewers are the best thing to put on the barbecue this summer

Skewer, kebab, brochette… whatever you call food threaded onto a stick and cooked over coals, it’s always going to go down a storm. It’s one of those universal foods (almost every cuisine has some sort of skewer in its repertoire) and it’s a street-food icon, especially in the hawker markets of Singapore and Malaysia.

Closer to home, skewers are the ultimate barbecue dish. There isn’t a cut of meat, piece of fish or vegetable that can’t be threaded onto a skewer and grilled. And with any number of marinades, rubs and glazes, you can take your raw ingredients to any country you desire (see our barbecue recipes from around the world for inspiration). Best of all, they can be assembled long before you’re tending to the coals, leaving you with nothing more than the brief final cooking while you chat to your guests. Before you get threading, though, for the juiciest, tastiest results, there are a few things to bear in mind…

Are wood or metal skewers better?

We’d almost always choose metal. Wooden skewers need a half-hour soak in water to stop them burning; they’re also single-use, which is fine for street food vendors but a bit wasteful at home. Metal can be used again and again, and has the bonus of cooking from the inside out, as it heats up. That said, bamboo sticks are traditional for smaller chicken satay or yakitori, which might dry out a little if threaded onto wide metal skewers.

What is the best way to skewer meat?

Cooking on skewers is all about layering – but if you’re grilling ingredients prone to drying out over a high heat (that’s most meat and fish), make sure you pack them tightly together as you load up each skewer. This will give you a charred, smoky crust and juicy centre.

Are flat or round skewers better?

Skewers are usually round or flat (like a sword). We prefer flat, as they stop the food spinning on the skewer as you’re turning it. If you only have round skewers (or your ingredients still spin on thinner flat ones), threading onto two skewers at the same time makes turning simple.

Our top skewer cooking tips

1. Use a basket
   If you’re cooking a large number of skewers, you don’t want to be tied to the grill, constantly turning them – so put them all in a wire grill basket (like the ones you use for fish); that way, you can flip them all at once.
2. Ditch the skewer to serve
   Just because something’s cooked on a skewer, doesn’t mean it needs to be eaten off it. If you’re using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.
3. Add final crunch
   Many skewers come with sauces for dipping and drizzling, which is great, but scattering something crunchy on top is brilliant for textural contrast (think toasted nuts, seeds, breadcrumbs or finely chopped vegetables like cucumber or onion).

Six outstanding skewer recipes

Canarian salted potato and prawn skewers with mojo rojo
Inspired by traditional Canarian papas arrugadas (salt-crusted potatoes served with mojo rojo, a fiery red pepper dip), we’ve added sweet king prawns and tangy green olives. Once charred, pile high on a platter with plenty of sauce for dipping.

 

Halloumi, apricot and pistachio skewers
Not all skewers need a long marinating time – sometimes a speedy honey-based glaze is all you need to get that glossy, caramelised finish. Halloumi is always a crowdpleaser; here crispy-chewy-creamy chunks of the cheese are paired with lightly charred onion and apricot halves, which sweeten up wonderfully over the coals.

 

Tamarind chicken skewers with coriander chutney
A sticky, tangy and tart tamarind coating helps to keep these chicken skewers super juicy, with a fresh, fiery chutney for drizzling and dipping. Amazing piled high onto parathas or other flatbreads.

 

Aubergine and courgette shawarma skewers
Ribbons of aubergine and courgette are marinated in fragrant spices, then slowly caramelised on the barbecue for naturally vegan skewers with a deep, savoury and satisfying flavour.

 

Reuben steak skewers with sauerkraut
Inspired by the magnificent reuben sandwich, these spiced beef skewers are served on a bed of sauerkraut with pickles, russian dressing and bagel seasoning. Eat as is, or load into rye bread slices.

 

Chipotle pork and pineapple skewers
Inspired by the al pastor pork dish of central Mexico, this skewered version is a fab thing to throw on the barbecue. The fresh pineapple helps to tenderise the pork, which is given a smoky heat from the chipotle in the marinade.

Discover more adventurous barbecue recipes, such as scallops in their shells with garlic and chilli – and read our expert guide to charring food for superior flavour.