15 original recipes of BBQ skewers and marinades

Appetit Voyage Skewers recipes
Appetit Voyage Skewers recipes
One of my favorite and most exciting choice for the BBQ is to create some original skewers mix with different meats, fish and veggies that really turn your traditional BBQ into a refined tasting!

All the recipes here above are prepared for 4 persons.

A very good tip if you use wooden skewers is to let them in in water for 10 minutes before to use them. This will avoid them to burn during the cooking!
I gather them in 4 sections: Fish and seafood, meats, veggies and fruits.

Fish and seafood:

1/ Marinated Codfish skewers
·        4 tbsp. olive oil
·        3 tbsp. freshly squeezed lemon juice 
·        1 tbsp. tamari sauce or soy sauce  
·        1 tbsp. tomato paste 
·        2 tsp. liquid honey  
·        1 tsp. chili flakes 
. 480 gr. of codfish

Mix well the ingredients and marinade at least for 1h, 4 cm big codfish cubes in the fridge. Stir the mixture from time to time to be sure it is always covering the fish.
Skewer the fish cubes alternating with some veggies like green bell pepper, sherry tomatoes and onion
Grill for 10 minutes and enjoy! This marinade is just amazing! You can change codfish for any other with fish with a firm flesh that can be grilled.

Grilled gambas by Appetit Voyage2/ Teriyaki salmon: marinade 4 fillets of salmon cut in cubes with some teriyaki sauce, soy sauce, garlic clove, pepper and lemon juice for at least 30 minutes up to 1 night. Cut the white part of spring onions in 5 cm long pieces.
Alternate on a skewer the spring onion and salmon. Rub the skewer in white sesame seeds and grill for 15 minutes approx. 
Make a sauce with the rest of the marinade, add the green part of the spring onion, 1/2 chili thinly slice and add some soy sauce. Serve together with some rice.


4/ Provolone and carpaccio beef: this is a very easy and quick one, perfect as an aperitif. Choose a cheese like provolone, nice to be grilled but that will stay quite firm and would not totally run away if grilled. Cut the provolone in long rectangles.
Cover with some thin slices of beef. The easiest solution, is to get some carpaccio slices. Wrap the cheese in the beef slice.
Put on skewers and brush some olive oil on top before grilling for 5 minutes. This is originally a Japanese recipe that always fascinating me since I tried it for the first time in Osaka lots of years ago.

5/ Chicken gizzards and livers: 
Most of you will not go further reading after the title, thinking that they do not like innards. Well, let me tell you I do not eat them either,... but I always try new dishes if offered. This discovery around livers and gizzards, come from one of my colleague who is Indian-Surinamese. The complex spices used in addition with the grill cooking turn this weird idea into a delicious new recipe! Please, try it before saying you do not like it!

Ingredients for the special Surinamese marinade:
-         2 garlic cloves
-         1 big shallot
-         ½ fresh chili pepper
-         1 tbsp. of grated fresh ginger
-         2 tbsp. of olive oil
-         salt and black pepper
-         3 tbsp of soy sauce
-         1 tbsp. of tomato paste
-         ½ lemon juice
-         1 tsp honey
-         1 tsp. of grounded coriander
-         ½ tsp of grounded anise

Slice the garlic, onion and ginger in small pieces and add ½ of the chili pepper sliced thinly; then the tomato paste, lemon juice, soy sauce, honey and spices.
Mix well and cover 800 gr. of livers and gizzards (you can also include hearts if you like) with it. Keep it in the fridge overnight. Skewer the gizzards and livers and cooked for 15 minutes on the grill. 
In the meanwhile, boil for 10 minutes the leftover of the sauce you will serve as soon as the skewers are ready! very nice with some rice and beans or a spinach salad.

Pork with fresh herbs skewer recipe by Appetit Voyage
Pork skewers
6/ Flavorful pork skewers with loads of fresh herbs:
Marinade for 1 night 500 gr. of pork cubes with olive oil and a mix of fresh herbs including but not exclusive handfuls of coriander, tarragon, sage, parsley, thyme, red onion and 2 garlic cloves, salt and pepper.
Put on a skewer with the herbs still sicked to the meat and grill for 15 minutes.
Serve with a tabouleh!

7/ Bourguignon beef skewers:
Marinade for 1 night 600 gr. of beef cubes with 1 bottle of red wine, 2 onions in quarters, 2 bay leaves, 1 thyme stick and 5 black peppercorns. The wine will make the meat tender.
Put on a skewer the beef cubes, onions, and squared pieces of 2 green bell peppers. Brush with some olive oil and grill for 20 minutes max.

8/ Yakitori chicken skewers:
It is originally a recipe from Japan, where you can find plenty of bars where to taste these delicious skewers. Restaurants are specialized in yakitori chicken usually propose every single part of the poultry on a skewer. So you can find your self eating a whole skewer of wings, hearts, skin and any other part of the chicken.... quite an experience, I reckon.

First prepare the skewers with 600 gr. of chicken meat sliced in cubes alternated with some 3 cm long slice of leek (only the white part).
Prepare a yakitori sauce getting together 3 tbsp. of mirin and sake, 6 tbsp. of soy sauce, 1 tbsp of agave syrup. If you do not have mirin, use cider vinegar. Boil for 10 minutes the sauce at medium heat till it gets thick enough to cover the skewer.
Grill the chicken for 10 to 15 minutes and once ready, glaze the skewer with the yakitori sauce before serving. Arigato!

9/ Duck and veggies:
Cut some 500 gr. duck magret (fillets) with the skin into cubes. Peel 2 shallots and cut in quarters. Do the same with 3 or 3 turnips or peaches. Alternate on a skewer the duck, turnips, shallots and slices of duck ham
Brush with 2 tbsp. of olive oil and honey. Salt and pepper, and on the grill for 10 to 15 minutes. 
If you prefer well cooked turnips, it is better to steam them 20 minutes in advance before to finish on the grill. A very French recipe with this wonderful mix of savory and sweet that suits so well at duck meat! 

Chicken curry skewers recipe by Appetit Voyage
Chicken curry skewers
10/Moroccan marinated lamb: 
Cut a small lamb shank in cubes to get around 600 gr. of meat. 
Marinade with some olive oil, pitted plums, salt and pepper, coriander and cumin for at least 30 minutes up to 1 night. Cut in quarters some pickled lemons. Crush roughly 30 gr. of almonds.
Alternate the lamb cubes on a skewer with the plums and lemons. Drizzle on top the rest of the marinade and save it. Rub the skewer in the almonds. Repeat the operation till you get all your skewers ready and grill for 20 minutes.


12/ Mushrooms and bacon: 
BBQ skewers by Appetit Voyage
Stephi's mushrooms skewers
Alternate on a skewer some button mushrooms with thin slices of bacon. Add 1/4 of shallots and some herbs like sage, thyme or rosemary if you like. Brush the mushrooms with some olive oil. Grill for 10 minutes approx. till the bacon is golden and crispy. Serve with some beef or lamb.

13/ Grilled Italian veggies: 
Cut a 4 cm large slices courgettes and aubergine. Cut again these big slices in 2 for the courgette, and in 4 for the aubergine. Mix them all in a bowl with 3 tbs of olive oil, 1 crushed garlic clove, salt and pepper and oregano. Keep it marinate for at least 15 minutes.
Cut a red onion and fennel in quarters. Alternate the veggies on a skewer and grill 20 minutes.

Rosemary Apricots by Appetit Voyage
Rosemary Apricots

14/ Rosemary apricots: 
This is really similar to one recipe I already shared with you on this blog. The skewer version is even easier! Get some nice and strong fresh rosemary stick and skewer halve apricots. Brush with some melted butter and sprinkle some raw sugar on top. Grill for 5 to 10 minutes. In this case, it is safer to have some aluminum foil under the skewers to make it easier to move them.

15/  Plums and fresh goat cheese:
Put on a skewer half plums. Sprinkle with raw sugar or honey and grill for 10 minutes. When you serve, add a tsp. of fresh goat cheese or ricotta on each pit hollow, and finish with a drizzle of olive oil, black pepper and crush leaves of verbena, shiso or Thai basil. Quite amazing, I can tell you!

Would you like to share some other tips and recipe with us? Feel free to leave your comment below!

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