Tiki-Style Beef Teriyaki Skewers

Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries....

Steakhouse Kebabs

These robust beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick.

Marinated Beef Kabobs

Colourful and juicy, these Beef Kabobs are made using marinated steak pieces to infuse with extra flavour and tenderise!

Grilled Beef Kebabs With Yogurt-Mint Sauce and Onion Salad

Grilled ground beef kebabs are served with traditional cucumber yogurt and onion salad accompaniments.

Grilled Beef Satay

I love peanut butter, I love meat, but for some reason if the two were put together, it's not going in my mouth. It came time to crush this peanut sauce aversion into oblivion, and these beef satay skewers did just the trick.

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.

Smoky and Spicy Yogurt Marinated Chicken Kebabs

A riff on tandoori-style chicken, these chicken kebabs are marinated with smoked and hot paprika in place of the more traditional Indian spice blend.

Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs

Built with layer upon layer of flavor—first with a spicy, earthy rub and then with a sweet and fruity glaze—these pork and pineapple kebabs taste way more complex than their simple preparation may suggest.

Cambodian Grilled Lemongrass Beef Skewers

Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves.

Grilled Pork Belly Kebabs With Sweet-and-Spicy Gochujang Marinade

Sriracha may be the king of Asian chili sauces, but when I cook, I'm much more likely to reach for a fuller-flavored condiment, like Korean gochujang. Here, I use it in a sweet-savory marinade for grilled pork belly kebabs.