Top 21 Delicious and Easy-to-Make Grilled Skewers

Ingredients:

• 500g chicken breast
• 2 tablespoons soy sauce
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dill powder
• 1 tablespoon cilantro
• 1/2 teaspoon chili sauce
• salt, juice of 1 lemon

Instructions:

• Combine all the spices in a bowl and mix to create the marinade.
• Clean the chicken breast and marinate it with the mixture for 1 hour.
• Thread the chicken onto skewers and grill until evenly cooked over the charcoal.

While grilling, occasionally brush with more marinade and oil to ensure the chicken stays tender and moist.

Ingredients:

• 500g shrimp
• 3 garlic cloves
• 30g butter
• salt, seasoning, pepper, lemon

Instructions:

• Remove the shrimp's antennae and legs, devein them, then rinse and drain.
• Peel and crush the garlic, melt the butter.
• Mix the butter with garlic, salt, seasoning, and pepper.
• Thread the shrimp onto skewers, then brush the garlic butter mixture onto the shrimp and let sit for 30 minutes.
• Grill the shrimp over charcoal or cook in a microwave until they turn pink.

Serve the grilled shrimp hot with salt, pepper, and lemon.

Ingredients:

• 1 squid
• 1 tablespoon satay sauce
• Salt, sesame oil, seasoning powder

Instructions:

• Clean the squid, remove the ink sac and intestines, then cut into rings.
• Mix the squid with satay sauce, salt, and seasoning powder.
• Thread the squid onto skewers, then grill over charcoal until golden brown and cooked through.

Squid cooks very quickly, so avoid grilling for too long to prevent it from becoming tough.

Ingredients:

• 500g snakehead fish
• 50g mashed galangal
• Lime, turmeric, ginger, fermented rice
• Fish sauce, sugar, cooking oil, pork fat
• 1 tablespoon fried shallots
• 1 tablespoon roasted peanuts, crushed
• Seasoning powder, pepper

Instructions:

• Clean the snakehead fish, drain, and cut into cubes.
• Peel and wash the ginger and turmeric, then pound them and extract the juice.
• Marinate the fish with all the ingredients for 30 minutes.
• Skewer the fish onto sticks and grill over charcoal until golden brown.
• Serve the grilled fish on a plate, sprinkle with peanuts and fried shallots, and enjoy.

The grilled fish is delicious and nutritious, perfect for cold winter days.

Ingredients:

• 500g sausages
• 300g fresh straw mushrooms
• 300g cherry tomatoes
• 1 head of broccoli
• 1 onion

Instructions:

• Cut sausages into 5cm pieces and slice each piece into quarters.
• Separate the broccoli into small, bite-sized florets.
• Chop the onion into 3cm square pieces.
• Wash and drain the mushrooms and tomatoes.
• Skewer the sausages and vegetables alternately on skewers.
• Grill until evenly cooked over charcoal.

Ingredients:

• 350g minced meat
• Oyster sauce, sugar, fish sauce, cooking oil, salt
• Minced garlic

Instructions:

• Grind the meat into a fine texture.
• Mix all the ingredients with the meat and marinate for 30 minutes.
• Shape the meat into small balls and grill them until golden brown over charcoal.
• Grilled minced meat skewers are perfect when served with noodles, fresh herbs, and sweet and sour fish sauce.

Ingredients:

• 300g lean pork
• 1 packet of char siu seasoning
• 1 onion
• Spices

Instructions:

• Slice the pork into pieces and cut the onion into rings.
• Prepare the marinade by mixing 1 tablespoon of sesame seeds, 1 tablespoon of char siu seasoning, 1/2 tablespoon of salt, 1/2 tablespoon of sugar, 1 tablespoon of oyster sauce, and a pinch of seasoning.
• Marinate the pork for 2 hours.
• Thread the pork and onion onto skewers.
• Grill the pork over charcoal until golden and cooked through.

The grilled pork is tender, aromatic, and very nutritious when served hot.

Ingredients:

• 200g vegetarian pork chop
• 30ml coconut milk
• 2-3 teaspoons sugar
• 1 teaspoon salt
• 3 teaspoons curry powder
• 1 teaspoon turmeric powder
• Chopped cilantro (coriander)
• Chopped onion
• 3-5 tablespoons cooking oil
• Wooden skewers

Instructions:

• Soak the vegetarian pork chop until soft. Rinse and squeeze out the excess water, then cut into 2-3 cm cubes.
• Place the pork chop in a bowl and marinate with all the spices. Mix well and let it marinate for 30-50 minutes.
• Thread the marinated pieces of vegetarian pork onto the skewers. Air fry at 200°C for 7 minutes, or alternatively, grill them over charcoal for a more flavorful taste, or pan-sear using a non-stick pan.
• This dish can be served as an appetizer, a picnic snack, or with bread.

Ingredients:

• 2 blocks of tofu
• 1 piece of vegetarian sausage
• 1/4 yellow zucchini
• 1/4 green zucchini
• 10 oyster mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1/6 teaspoon turmeric powder
• 1/2 teaspoon vegetarian satay sauce

Instructions:

• Cut the zucchinis into small square pieces and clean the mushroom stems.
• Slice the vegetarian sausage and tofu into square pieces. Mix all the marinade ingredients.
• Thread the vegetables, tofu, and mushrooms onto the skewers. Brush the skewers with the marinade and grill until golden brown. Serve with chili sauce on the side.

Ingredients:

• 500g lean pork
• 3 tablespoons Mirin
• 3 tablespoons Shoyu
• 2 tablespoons oyster sauce
• 2 tablespoons chili sauce
• 1 teaspoon sugar
• Ground pepper to taste
• Shallots, garlic, lemongrass (finely chopped)

Instructions:

• Clean and dry the pork. Slice into small, bite-sized pieces. Marinate the pork with a mixture of Mirin, soy sauce, sugar, oyster sauce, chili sauce, chopped shallots, garlic, and lemongrass. Let it marinate for 30 minutes to absorb the flavors.
• Thread the pork onto skewers and grill at 180°C for 15 minutes. Flip the skewers, brush with the remaining marinade, and continue grilling for another 7 minutes at the same temperature.
• Serve the skewers on a plate as a savory dish with rice, or roll them with fresh vegetables in rice paper, or serve as a topping for noodle bowls.

Ingredients:

• 500g shrimp (choose fresh shrimp with bright shells, the more lively, the better)
• 5 chili peppers
• 2 garlic cloves
• 1 cucumber, fresh herbs
• 1 fresh lime
• 1 tablespoon fine salt, ground pepper, peppercorns, fish sauce
• 2 tablespoons coarse salt
• 3 tablespoons vegetable oil
• Grilling rack, small bamboo skewers, grill...

Instructions:

• Clean the shrimp and place them in a large bowl. Add all the ingredients for marinating: salt and chili peppers (prepared earlier), finely chopped garlic, 1 tablespoon of fine salt, fish sauce, 1 tablespoon of MSG, ½ teaspoon ground pepper, and 3 tablespoons of vegetable oil. Mix well and let the flavors soak in for 30 minutes at room temperature.
• Once the shrimp has marinated, skewer them onto pre-made bamboo sticks (or use disposable chopsticks if bamboo skewers are unavailable). Grill on a stovetop (electric grill works fine, but a charcoal grill gives better results).
• When the shrimp's shells turn a bright red color and the fragrance is irresistible, it's time to take them off the grill. Place the shrimp on a plate and garnish with fresh herbs.
• While waiting for the shrimp to finish grilling, prepare the dipping salt by grinding 1 chili pepper, ½ tablespoon of coarse salt, ½ tablespoon of MSG, and peppercorns. Once finely ground, put it in a small bowl and squeeze in the juice of ½ lime. Your salted grilled shrimp skewers are now ready to enjoy!

Ingredients:

• Mắc Mật leaves
• Honey
• Vegetable oil
• Sweetened condensed water
• Salt, MSG, pepper, oyster sauce (essential)
• Fish sauce, garlic, onion, lemongrass
• Pork shoulder meat, thinly sliced fat

Instructions:

• Grind the spice mixture, taste and adjust seasoning to your liking, then marinate the meat for 5 minutes. Add roasted sesame seeds and mix well. Pre-boil the skewers in hot water. Alternate between pork, Mắc Mật leaves, and thin slices of fat on the skewers.
• In an air fryer: Cook at 160°C for 15 minutes, flipping halfway and cooking for another 5 minutes. Spray with a little oil for a glossy, soft finish. Increase temperature to 200°C and cook each side for 5 minutes. The result will be irresistibly fragrant and tender, no need for extra attention.

Ingredients:

• Beef
• Basil leaves
• Minced garlic
• Wooden skewers
• Jicama
• 1 teaspoon baby oil
• 2 tablespoons palm syrup
• Some lemon juice

Instructions:

• You can either chop, grind or grate the beef. For best results, freeze the beef slightly to make it easier to grate. I also grate some jicama into the meat to keep it juicy and soft without drying out. When the mixture feels a bit wet, it's ready.
• Then, season the beef with garlic, pepper, and a few drops of lemon juice for tenderness. Add a tablespoon of cornstarch to the mixture to help bind it together.
• Marinate the beef in the refrigerator for 20 minutes. Then, roll small balls of the beef mixture and place them on basil leaves. Fold both ends of the basil to hold the meat together, then thread it onto the skewer. Brush the skewers with a thin layer of oil and grill or pan-fry them. If using an air fryer, cook at 120°C for 10 minutes. The beef will be tender and juicy, not dry.
• For the dipping sauce: Mix 1 teaspoon of baby oil, 2 tablespoons of palm syrup, and a bit of lemon juice. Stir well and brush the sauce onto the skewers. If you don't have palm syrup, you can substitute with pear juice, a tablespoon of olive oil, some lemon juice, and a little cornstarch. Heat the mixture on the stove until the sauce thickens. Serve it with the grilled skewers.

Ingredients:

• 100g squid tentacles
• 150g shrimp
• 100g okra
• Wooden skewers
• For the sauce:
• 1 tsp soy sauce
• 1 tsp chili sauce
• 1 tsp honey
• 1/2 tsp mild chili powder
• 1/2 finely chopped bell pepper
• 1 tsp olive oil

Instructions:

• Peel the shrimp and remove the vein. Clean the squid tentacles and slice the okra in half. Soak the skewers in water for 10 minutes. Then skewer the okra, shrimp, okra again, and finish with the squid tentacles. Continue until all ingredients are used up.
• Mix all the sauce ingredients in a small bowl until well combined. Heat butter in a pan, and once melted, add the skewers. Cook on both sides, flipping occasionally. Once the shrimp and squid tentacles are cooked, brush the skewers with the sauce and continue grilling until everything is perfectly cooked. You can also add other vegetables or fruits to the skewers based on your preference.

Ingredients:

• 1 kg pork belly
• 2 stalks of ginger
• 1 stalk of turmeric
• 2 tablespoons sugar or honey
• 1 teaspoon salt, seasoning powder, monosodium glutamate, fish sauce, oyster sauce
• 2 lettuce leaves for serving

Instructions:

• Wash the ginger and turmeric thoroughly, then slice them thinly.
• Grind the ginger and turmeric in a mortar. Grinding by hand is recommended, even though it takes more effort than using a blender. This method extracts more flavor, and the ginger fibers will burn more beautifully while grilling.
• Wash the pork belly and let it dry before slicing it into thin but large pieces.
• Marinate the pork with all the seasonings for 30 minutes.
• Skewer the pork using bamboo sticks, which you can either carve yourself or purchase ready-made from the store.
• Heat the grill and place the skewers on it. Be sure to turn the pork regularly to avoid burning.
• When you hear the ginger sizzle and smell its fragrant aroma, and when the pork turns a golden color, remove it from the grill.
• Serve the skewers with lettuce and chili sauce, or just enjoy the pork on its own. Personally, I prefer eating it without sauce because I’ve marinated the pork perfectly, and the taste of the ginger stands out beautifully.

Ingredients:

• 1 kg of good quality pork belly or lean pork (finely minced)
• 1 kg of ground shrimp
• Spring onions, garlic, shallots
• Seasoning: sugar, fish sauce, monosodium glutamate, seasoning powder, pepper, salt
• Central Vietnamese rice paper
• Skewers

Instructions:

• Clean the shrimp and pork, then finely mince them with two cloves of garlic and 7-8 shallots. Heat a pan and sauté the garlic and shallots until fragrant. Add the minced shrimp and pork to the pan, seasoning with sugar, seasoning powder, monosodium glutamate, salt, a small amount of fish sauce, and pepper. Adjust to taste, making sure it’s balanced between salty and sweet. Stir-fry until the mixture thickens slightly, then add chopped spring onions. Continue stirring until the mixture is dry and cooked through. Turn off the heat. The filling should be thick and fragrant, not watery.
• Cut the rice paper into triangles about the size of your palm. Dip it in water to soften, then place 2/3 teaspoon of the filling onto the rice paper and roll it tightly, ensuring it is secure to prevent the filling from spilling. Once all the rice paper is rolled, thread them onto the skewers.
• Grill the skewers on charcoal, use an electric grill, or fry in a pan or air fryer. However, for me, grilling on charcoal gives the best flavor and fragrance. Grill until golden brown on both sides. The rice paper becomes crispy, and the filling stays juicy and flavorful. Serve with vermicelli noodles, fresh vegetables, and rice paper. Don’t forget to serve with a bowl of sweet and sour fish sauce for the perfect taste!

Ingredients:

• 300 g hen's leg mushrooms
• 1 tablespoon vegetarian satay (add more if you prefer it spicier)
• 1 tablespoon vegetarian fish sauce
• 1 teaspoon sugar (optional)
• A pinch of seasoning powder
• 1-2 tablespoons cooking oil
• Chopped dill
• Skewers

Instructions:

• Slice the mushrooms into 3mm thick strips along the length. Marinate them with all the ingredients for about 30 minutes. When the mushrooms become tender and can curl without breaking, they are ready.
• Roll each mushroom slice into a coil and thread them onto the skewers. Place them in an oven and bake at 220°C for 10 minutes. If you don’t have an oven, you can also pan-fry them using a non-stick skillet.
• Serve with chili sauce or a lemon pepper salt dip for extra flavor.

Ingredients:

• 400g HQ rice cakes
• 300g ground beef
• 100g mozzarella cheese
• Gochujang (Korean chili paste)
• Dry seasonings: parsley or rosemary
• Soy sauce, sugar, pepper, salt, MSG, honey
• Cooking oil, olive oil, Chinsu chili sauce
• Homemade or store-bought tomato ketchup
• Skewers (soaked in water for 15 minutes and drained)

Instructions:

• Boil the rice cakes for about 3 minutes, then drain (do not overcook to maintain their chewy texture).
• Marinate the ground beef with a bit of olive oil, pepper, salt, and MSG. Let it sit for about 15 minutes to absorb the seasoning.
• Make the sauce by mixing 2 tablespoons of gochujang, 1 teaspoon of chili sauce, 1 teaspoon of soy sauce, 1 teaspoon of sugar, ½ teaspoon of honey, and 30ml of broth (you can use bone broth or the water from boiling the rice cakes, adding some Knorr seasoning for extra flavor). Stir well.
• Heat a little oil in a pan, sauté the ground beef briefly, then add the ketchup and sauce. Continue cooking and add the rice cakes, stirring quickly, then turn off the heat.
• Thread the rice cakes onto skewers, top with a layer of ground beef, sprinkle mozzarella cheese (cut into strips or pieces, as much or as little as you like), and add some herbs like rosemary or parsley.
• Place the skewers in a preheated oven at 200°C for about 7 minutes (until the cheese melts), then remove from the oven, sprinkle with some ham, and serve hot.

Ingredients:

• 1 kg pork belly
• ½ teaspoon of fine salt
• ½ teaspoon of black pepper
• 5 tablespoons of honey
• 5 tablespoons of soy sauce
• 2 tablespoons of apple wine

Instructions:

• Clean the pork belly, slice it into thin pieces, and marinate it with the spices listed above for 1 hour.
• Skewer the meat and grill it over charcoal until it is cooked through and golden brown on all sides.
• Grilled pork belly marinated in apple wine goes wonderfully with a side of salad, grilled vegetables, bread, or beer. It’s both flavorful and nutritious.

Ingredients:

• 300g duck breast
• ½ teaspoon salt mixed with crushed Mac Khen seeds
• 1 tablespoon oyster sauce
• Mac Mat leaves
• Cooking oil

Instructions:

• Slice the duck breast thinly, then marinate it with the spices, Mac Khen seeds, and oyster sauce for 10 minutes.
• Wash and dry the Mac Mat leaves, then separate each leaf.
• Wrap each piece of duck in a Mac Mat leaf and skewer it onto bamboo sticks.
• Brush each skewer with cooking oil, then grill over charcoal until the meat is cooked through and golden brown.
• The grilled duck will have a distinctive fragrance from the Mac Khen seeds and Mac Mat leaves. Before skewering the meat, soak the bamboo skewers in water for 15 minutes to prevent burning while grilling.

Ingredients:

• 600g beef
• ½ yellow bell pepper
• ½ green bell pepper
• 1 onion
• Salt, oyster sauce, sesame oil, honey, garlic, shallots, soy sauce

Instructions:

• Clean the beef, cut it into bite-sized pieces, and marinate with the spices for 2 hours.
• Peel the onion, cut it into wedges, and wash the bell peppers, cutting them into square pieces.
• Skewer the beef alternating with onion and bell peppers, then grill over charcoal until the beef is evenly cooked.
• Grilled beef with vegetables is flavorful and not greasy. Serve with fresh herbs, cucumbers, tomatoes, or other sides for a delightful meal.