There’s something mysteriously alluring about eating meat off a stick, which is why shish kebabs are always a hit. The term “shish kebab” is said to have Turkish and Armenian roots, but the concept of eating skewered meat has fans around the world. From Greece’s souvlaki to Indonesia’s heavenly satay with peanut sauce, there seems to be a version almost anywhere you go.

What’s in a Shish Kebab?

Some kebabs involve only meat, while others combine meat, vegetables, and even fruit. The meat can be marinated, then cut into bite-size chunks (about one-inch square), or simply seasoned prior to cooking. If the kebab involves only meat, the meat can be cut into a long strip and then threaded on the skewer. Other meat-only kebabs are made with ground meat that’s shaped around the skewer, in a sort of hot dog shape.

Why make Shish Kebabs?

Aside from being simple to make, shish kebabs allow you to cook meat and vegetables together in fun, portable format. With a side of rice or couscous, you’ve got a great meal. Another bonus is that you don’t have to follow a recipe. If you’ve got some meat (or shrimps, fish, or tofu), you can marinate it (or not) and thread it on skewers with any combination of vegetables you like. The marinade could be bottled Italian dressing, or Teriyaki Sauce, or something of your own creation. Some meats and vegetables work better than others on a skewer. Look below for a list of kebab-friendly ingredients and basic cooking instructions. Below that, you’ll find some links to a smorgasbord of shish kebab recipes.

What can I Skewer?

Meat: Chicken, beef, lamb or pork (filets or ground), or sausage

Fish: Salmon, tuna or other firm-fleshed fish

Shellfish: Shrimp or scallops

Vegetables:

Chunks of raw onion or whole pearl onions

Mushrooms (whole)

Bell peppers (cut into bite-size pieces)

Cherry tomatoes (whole)

Zucchini (bite-size pieces)

Eggplant (bite-size pieces)

How do I Prepare Shish Kebabs?

Soak wooden skewers (available at most supermarkets) in water for at least half an hour before cooking, so that they don’t burn, or use metal skewers.
Cut shish kebab ingredients into bite-size pieces.
To give the meat more flavour, marinate it for at least half an hour. Seasoning the meat just prior to cooking is another option.
Wash and cut vegetables or fruit into bite-size pieces.
Thread your meats and veggies using two skewers instead of one. That way the pieces won’t tend to swing around the skewer and there’s less chance it will break off.
Thread ingredients on two skewers, alternating meat and vegetables.
Kebabs can be grilled, broiled or baked; cooking time will depend on the method of cooking you choose. If you’re grilling, it typically takes 15 minutes with a flip halfway through.
Spray the grilling or cooking surface with oil to help prevent sticking.

Now you are a kebab master!