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Around the world in 80 skewers? Yes, you can! We’ve got flavour-pairing ideas and recipes from North America to South America and beyond, covering your favourite kabobs, plus useful tips to ensure that every skewer is tender and juicy. Let’s get grilling!
North America
Let’s start with the mammoth continent of North America. We’ve got a skewer featuring your favourite flavours covered, from Cajun spices to Canadian maple syrup to Mexican chilies!
South America
Heading down to South America—the home of the potato, open-fire barbecuing and cumin-spiced meats served with herb-flecked chimichurri salsas—we bring you skewers that reflect this continent’s grilling culture.
Beef top sirloin + mini yellow-fleshed potatoes + garlic + ground cumin + mint + cilantro + cilantro chili lemon grillings.
Or try our ready-made Sterling Silver® Top Sirloin beef kabobs with our chimichurri marinade from our Meat Dept. that can be customized with any one of vegetable options. Get the recipe.
Europe
Grab your plates and fill them with the robust fresh flavours of the Mediterranean, with such countries as Greece, Italy, Spain, and France all represented. Bon voyage!
Pan Pacific
Revel in the umami-bursting flavours of the Pan Pacific region, with recipes ranging from Korean-style BBQ skewers, Thai-inspired curries, and Japanese-style izakaya favourites, all from the comfort of your own grill!
Caribbean
Turn your backyard, balcony, cottage, or lakeside tent into a Caribbean oasis with these island-friendly flavours. From jerk-style chicken to pork and pineapple skewers, all you have to do is bring the grill!
Africa
From the souks of Northern Africa to the earthy spices of the south, Africa has a whole continent of fabulous skewer flavour pairings ready for your grill.
India
Head straight to your spice cabinet and get ready to bring the flavours of India to your backyard BBQ! From takeout staples like butter chicken and tikka masala to heady vindaloo and smoky Chettinad, this list is your ticket to the spice capital of the world!
Tip: Best enjoyed served with naan bread or flaky paratha (cut into bite-size portions) and a side of mint or coriander chutney. Use mild, medium, or spicy sauce/seasoning options to taste.
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.
