Skewer

Forget the usual chopped liver. This rustic appetizer is an Italian treat. Spiedini are skewers of any combination of foods — bread, cheeses, meatballs, fish — that can be grilled or roasted.

Can be prepared in 45 minutes or less.

Yakitori at its simplest is a chicken shish kabab with a very Japanese flavor. Pieces of dark meat are served either by themselves, neatly speared onto the ends of small bamboo skewers (three makes a serving), or interspersed with bits of green bell pepper or scallion. As the meat is grilled, it is dipped into a sweetened soy-based sauce. The servings are tantalizingly small, but you can have as many as you want. If you are hungry enough for a full meal, you can serve yakitori on a bowl of rice with tea and pickles on the side.

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

A little retro, a lot of flavor, and perfect for your next party.

Store-bought Jamaican jerk seasoning paste serves as a marinade for juicy grilled shrimp in this simple summer dinner with minimal prep time.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.

Mild, squishy paneer soaks up all of a marinade’s bold flavors (garam masala, cumin, cayenne, and ajwain here), making it an ideal grillable vegetarian protein. 

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.