Tandoori Chicken

Cubed chicken thighs + tandoori spice paste + beet juice + yogurt + lime juice + Thai red chilies + garlic + grated ginger. Get the recipe

Curry-Ginger Halibut

Cubed halibut + curry powder + ginger seasoning paste + cilantro. Get the recipe.

Curry Grilled Salmon with Creamy Cucumber Sauce

Cubed salmon + salt + pepper + curry powder or chaat masala (½ tsp) + vegetable oil. Get the recipe.

Grilled Scallops with Curry Coconut Sauce

Scallops + lime juice + curry powder or chana masala + coconut milk + soy sauce. Get the recipe.

Grilled Scallops with Mango Curry Glaze

Scallops + lime juice + mango curry BBQ sauce or mango chutney + chopped chives. Get the recipe

Pork Vindaloo with Vegetable Kabobs

Cubed pork tenderloin + tamarind chutney (6 tbsp) + minced garlic (5-6 cloves) + red chili flakes (1/2 tsp) + freshly chopped cilantro for garnish

Butter Chicken Kabobs

Air-chilled chicken breast cubes + butter chicken cooking sauce (6 tbsp) + melted butter (2 tbsp) + garam masala (1/2 tsp) + freshly chopped cilantro (for garnish)

Beef Bihari Tikka

Cubed beef tenderloin + red onion + bell peppers + tikka masala (6 tbsp) + bihari kabob masala (1 ½ tsp) + chopped mint leaves + juice of half a lemon

Hariyali Veggie Kabobs

Paneer cheese + bell peppers + red onion + coriander chutney (6 tbsp) + cumin seeds (1/2 tsp) + yogurt (3 tbsp) + curry powder (1/2 tsp) + ghee (clarified butter 1 tbsp)

Chettinad-Style Fish Kabob

Cubed halibut or salmon + Madras cooking sauce (5 tbsp) + curry leaves (10-15) + mustard seeds (1/4 tsp) + unsweetened coconut flakes for garnish

How to cook kabobs on the grill

Whether your favourite kabob is beef, pork, chicken, lamb, or seafood, we’ve got grilling tips, cooking temperatures, and tasty ideas for you to keep in mind for the best kabobs ever. It’s like takeout, only better.

Using bamboo skewers? Soak them in water for 30 minutes to avoid flare-ups.
Cook on grill at range of 190°C to 230°C (375°F to 450°F).
Charcoal grill? Move food closer to or away from hottest coals as needed.

Cooking time for skewers

The timing will vary based on temperature and protein, but eight to 10 minutes is a suitable time to start checking for doneness.
Tip: Have a meat thermometer handy. Safe internal temperatures vary for each protein type, and it will give you the best indication of doneness.

How to use marinades

Small cuts of meat and boneless poultry, like you would have for skewers, need just an hour or two to marinate, and very little chunks of meat, vegetables, firm tofu, and tender fish only require up to 30 minutes. Shellfish such as shrimp should not be marinated for more than 30 minutes; any longer than that and you risk making them tough. Stay food safe by discarding any marinade that has been in contact with raw meat. Making a marinade without a recipe? Here’s how: The basic marinade is a combination of acid, oil, seasonings, and salt, although you can omit the acid if tenderizing isn’t the goal. While the proportions are flexible, the basic formula includes one part oil, one part acid, one to two parts seasoning, and salt and pepper to taste. Adjust the ratio of acid to oil depending on how much you want it to break down any toughness in the main ingredient. For more information on marinades and kabob grilling tips and tricks, visit our How to Grill Kabobs & Skewers 101 article.