Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are also known as shish kabobs, are a freakin’ delicious way to grill lots of different kinds of meats and veggies at once. Since we’re cutting the protein into pieces, then marinating and basting with some incredible seasonings, these skewers recipes have the best flavor and can feed the whole family.
One of the best things about cooking with skewers is that this method exposes a lot of surface area on our meats and veggies. Because you have pieces of meat rather than one big steak or roast, you get even more browning and charring on the individual chunks. And we know what that means: even more freakin’ delicious flavor! Also, because you’re placing all those individual chunks on one skewer, you save time by just flipping the skewer instead of a bunch of pieces.
The Ingredients You’ll Want for Your Skewers Recipes
Meats: I’ve made chicken skewers, shrimp skewers, beef skewers, lobster tail skewers, chorizo skewers and more. Pick your protein (or three) for your skewers recipe and go for it!
Veggies: Red onions, bell peppers, zucchini slices and even juicy pineapple are all great for shish kebabs, because they’re easy to thread on the stick. You’ll want veggies that are thick and won’t fall apart on the grill grates.
Seasonings: To prep our meats, we’ll often want to marinate them for maximum flavor. Olive oil or canola oil, soy sauce, lemon juice or lime juice and zest, fresh herbs like rosemary and a favorite dry rub are some of my go-to ingredients for marinating and basting. Kosher salt, black pepper and garlic powder are also essential here.
Cut your protein and veggies into pieces that are the same size. That way, everything will cook evenly and at the same time.
Avoid tough cuts and marinate as long as possible. While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Also, allowing the meat plenty of time to marinate gets us the best flavor.
Place the same type of protein or veggie on one skewer. Chicken thighs cook differently than steak pieces, which cook differently that shrimp, and shrimp cook differently than bell peppers and red onions — I could go on and on. So, because of this, we don’t want to mix up all these proteins in our skewers recipes and mess up a delicious cut while trying to match cooking times. The best way to avoid this pickle is to make one skewer all with steak pieces, for example, another with all chicken thighs, another with red peppers, and so on. I know it doesn’t look as pretty this way, but everything will cook evenly and taste much better.
Once you’re done cooking, push the meat and veggies off the prepared skewers to serve. Because it’s hard to eat off a skewer, honestly. You don’t want one of your guests to get stabbed in the mouth by something that looks like the equivalent of a grilling sword, do you?
Metal or Wooden Skewers?
I’m definitely in the metal skewers camp. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t found this! But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues too.
The Best Skewer Recipes
Beef Skewers Recipes
Meat Skewers Recipe
The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.
As a child, I was always told not to play with my food. Little did they know that I would do that as an adult all the time! These Cheesy Steak Pinwheels are no exception to that rule.
This Honey Sriracha BBQ Shrimp recipe is everything we love about a sweet and spicy combo! Skewered and lathered in sauce, you don't want to miss this!
Because there are so many skewers recipes, we’ve got tons of choices for sides! Depending on what kind of summer cookout you’re having, I’d go with a salad — bean salad, Greek salad, orzo salad, cucumber salad — or aromatic rice or homemade flatbreads.
Leftovers and Reheating
If you have any leftovers from these skewers recipes, store them in an airtight container in the fridge. You can reheat them on the grill with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.
You’re going to love this answer: both! Kabob (or kebab) are terms that originated in the Middle East. Both refer to skewered meat grilled over an open flame. Typically, the “kabob” spelling is used by people from countries like Armenia and Iran. Then, “kebab” (or even “kabab”) is used by people from countries like Lebanon and Syria.
What would be some other types of meats I could use in these skewers recipes?
For red meat, New York strip or sirloin tip work well. For chicken pieces, I love chicken thighs for their juicy flavor on the grill. Just keep an eye on your cooking times and temperatures, since different meats require different things to make sure they’re both safe and delicious to eat.
How do I tell when the meat is done?
Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your meat in your skewers recipe reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. I don’t grill without one!
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By Derek Wolf
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If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving deep into the world of chimichurri, one of South America’s most beloved cowboy cooking sauces. We’ve curated this roundup article to highlight all our best chimichurri recipes in one place!
With its tangy flavor and fresh, herbaceous vibes, chimichurri is a surefire way to level up any of your favorite grilled meats! In this post, we’re diving into the best chimichurri recipes that you’ll want to make on repeat. Whether you’re new to the game or a seasoned pro, there’s something here for everyone.
Before diving too deep into the ins and outs of chimichurri, we need to take a moment to talk about the origins of the famous sauce.
Chimichurri hails from Argentina and Uruguay, where it’s especially a staple in traditional cuisine. This herbaceous sauce is traditionally served with grilled meats, adding a burst of flavor to dishes like skirt steak and flank steak.
Authentic Argentine chimichurri combines flat-leaf parsley, garlic, vinegar and olive oil. This creates a bright green sauce that’s both savory and tangy. The addition of red pepper flakes or fresh tomatoes can turn it into a delicious chimichurri rojo, offering a slightly different, but equally awesome taste.
My Experience
I had the incredible opportunity to attend a friend’s asado while visiting South America some years back. We spend the afternoon around a fire grilling up all kinds of meats and adding chimichurri to every bite of it.
One of my favorites was enjoying the chimichurri on a choripan! The above and below photos are from that very asado in Patagonia. We cracked open a jar of my friends chimichurri that he sells to local restaurants with the community and dug in! If you want to give choripan a try, check out my Loaded Choripan and Cheese Stuffed Choripan recipes!
One thing I learned at that asado is that American’s tend to enjoy fresh chimichurri. We like to use fresh parsley and oregano and make a very bright sauce out of it. It’s actually more traditional for South American’s to make their chimichurri out of dried ingredients. They love their dried herbs and let the chimichurri sit at room temperature to marinate for a while before using it. It makes for a really flavorful and delicious sauce.
If you really get into chimichurri, you should give both a try! Then drop a comment below and let me know if you prefer the fresh herbs vs the dried herbs when it comes to your chimichurri.
Why You’ll Love Chimichurri
My best chimichurri recipes are all about those fresh ingredients, mostly because the fresh version of chimichurri is my favorite. Chimichurri is an easy sauce made with a mixture of several things.
Fresh parsley, fresh cilantro and fresh oregano tend to be the mainstays that get combined with the zing of red wine vinegar or apple cider vinegar. The addition of garlic cloves, red pepper flakes and a good dose of extra virgin olive oil creates a sauce that’s bursting with flavor.
It’s the perfect way to add zesty and vibrant flavor to your dishes, and it doubles as a great marinade for your favorite cuts of meat like picanha, skirt steak, flank steak, sandwiches and lamb chops. Plus, it stores well in an airtight container, making it a great make-ahead option for your next gathering or backyard BBQ.
Best Chimichurri Recipe Basics
The basic ingredients for chimichurri include fresh parsley, fresh cilantro (optional) and then fresh oregano (also optional), which form the herbaceous base of the sauce. I mention the optional piece of the sauce because it’s all about your preferences! Most of my chimichurri recipes consist of a base that’s just parsley, but if you’re a fan of cilantro and oregano then definitely add them in.
Garlic cloves and red pepper flakes add a punch of flavor and heat. For the acidic component, red wine vinegar or apple cider vinegar is used, providing the tangy flavor that balances the herbs and spices.
To bring everything together, extra virgin olive oil is essential, giving the chimichurri its smooth and cohesive texture. Lemon juice or lime juice adds an additional layer of acidity and brightness. Season with kosher salt or sea salt and black pepper to taste. Red onion can also be added for an extra burst of flavor, though it is optional. These simple ingredients create a vibrant and versatile sauce perfect for enhancing a variety of dishes.
Tips for Making Chimichurri
Dried vs Fresh Herbs: For me, the fresh parsley, cilantro and oregano are the key to getting that authentic chimichurri flavor. However, you might like the dried herbs more! Give both a try to decide your favorite before getting too adventurous with the sauce.
Balance the Acidity: Adjust the vinegar (red wine vinegar, white wine vinegar or apple cider vinegar) and citrus (lemon juice or lime juice) to taste. This balance gives chimichurri its signature tangy flavor.
Storage: Keep your chimichurri in a Mason jar or an airtight container at room temperature for a few hours to let the flavors meld. For longer storage, of course, refrigerate and then consider using ice cube trays to freeze individual portions for easy use.
Variety: Experiment with chimichurri verde and chimichurri rojo. The green chimichurri is classic, while the red version adds a kick with red chili peppers or Fresno chiles.
Best Chimichurri Recipes for Picanha Steaks
The Best Chimichurri Recipes roundup would clearly be incomplete without these picanha steak recipes.
Skewered Picanha with Bone Marrow Chimichurri
Why is bone marrow chimichurri gaining popularity? This recipe will show you why!
Perfectly seared steak bites in a skillet then paired with farm-fresh eggs and potatoes? Yes! And then for the final touch, they are finished with a zesty chimichurri sauce.
Steak Bites with Smoked Chimichurri
This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star.
This recipe knocks it out of the park with juicy steak, tender chunks of potato and fluffy scrambled eggs all topped off with homemade charred scallion chimichurri.
Fire up the grill and get ready to enjoy juicy, flavorful steaks topped with vibrant chimichurri sauce. These recipes combine the smoky char of perfectly grilled steaks with the fresh, herbaceous kick of chimichurri. The result? A mouthwatering experience that elevates any barbecue or dinner gathering.
Brazilian Steaks with Habanero Chimichurri
These Brazilian steaks are topped with a habanero chimichurri for an extra spicy kick that is so freakin' delicious.
American Wagyu is the best of the best when it comes to steak. Grilled over an open flame and then topped with roasted chimichurri, it's next-level perfection.
Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.
Elevate your sandwich game with the fresh, tangy flavors of chimichurri. These recipes combine the bold, herbaceous sauce with a variety of delicious fillings, creating mouthwatering sandwiches that are perfect for any meal. Whether you’re packing lunch or making a quick dinner, chimichurri sandwiches are an absolutely delicious way to enjoy the sauce.
Chimichurri Burger
Tender slices of picanha beef help create a totally unique and different way to make an insanely satisfying, over-the-top juicy burger.
Grab a win this football tailgating season with the Smoked Sausage Chimichurri Sandwich. This zesty and smoky sandwich is all you need in your winning ritual!
If you follow me, you know how excited I was after experimenting with smoked chimichurri. It’s a weird and crazy way to make this sauce even more delicious. After I made the traditional sauce with a hot coal from the fire, I couldn’t wait to try smoked butter—and it turned out spectacularly! It should be obvious, but when it comes to depth and flavor, a smoky chimichurri sauce is unbeatable!
Seafood is a fantastic match for these smoked chimichurri sauces. They effortlessly level up grilled shrimp, salmon, or a robust fish like swordfish. Moreover, the chimichurri’s smoky and herbaceous notes provide an insanely good contrast.
Additionally, don’t forget the vegetables! Roasted or grilled vegetables like bell peppers, zucchini, eggplant, and asparagus become even more freakin’ delicious when paired with smoked chimichurri butter. The sauce enhances their natural sweetness, adding a rich, smoky undertone.
FAQs
Can I use dried herbs instead of fresh?
Definitely! While fresh herbs give the best flavor, you can nevertheless use dried herbs in a pinch. Just remember to adjust the quantity, because dried herbs are more concentrated.
How long does the sauce last?
Chimichurri can last up to a week in the fridge when stored in an airtight container, such as a Mason jar. Alternatively, you can also freeze it in ice cube trays for up to three months.
Can the sauce be made in advance?
Absolutely! In fact, chimichurri tastes even better after sitting for a few hours. Make it ahead of time and then store it in a Mason jar or an airtight container at room temperature or in the fridge.
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Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Everyone say it with me: RIBS! That’s always how I feel when I know they’re for dinner — all caps, freakin’ stoked.. Tender ribs are so delicious, and there’s really nothing like them. It always feels like a party when a rack of ribs are on the menu.
I know cooking the barbecue ribs can be intimidating if you’re not sure of the best way to go about it, which is what I’m here for. I’ve got a roundup of my favorite recipes, along with all the tips and tricks you’ll need to make the best ones out there.
Bone tender, juicy, flavorful, enough to scale up and feed a crowd — what’s not to love? They’re so freakin’ delicious with your favorite dry rub and homemade BBQ sauce. Just keep in mind that while the process of cooking is very easy, it does take a long time. It’s all just about heat management.
You’ll hear the most about three types of ribs: baby back ribs, St. Louis style ribs and spare ribs.
Baby backs are incredibly popular, and for good reason. They usually have more meat on the top of the ribs than on the sides of the ribs. The bones are more curved and they come from the upper part of the pig’s back.
St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat and come from the belly of the pig. The meat on St. Louis style ribs isn’t always as tender as baby back ribs, but the flavor is awesome.
Which one you’ll choose depends on the recipe, but I truly believe you can’t go wrong.
Trimming
The first thing you’ll want to do is trim the excess fat so you don’t have any flare-ups on the grill. A rack also has a silver skin on the back of the ribs, so you’ll need to remove this thin membrane before cooking.
First, flip your ribs so the bones are curled toward you. Then, use your fingers or a paring knife to slide under the membrane and lift it to remove that first piece from the bones. Finally, grab a paper towel and pull slowly but firmly across until you’ve removed the whole thing.
Some recipes may also have you cut the rack into individual ribs to cook them, so just double-check before you get started. You’ll want a sturdy cutting board and sharp knife for that job.
Seasoning
I find it best to slather them with mustard and use a spice rub before you put them in the smoker. You can also use a mop sauce or your favorite barbecue sauce while you’re cooking to keep them most, then get that delicious caramelization at the end.
There are a couple ways I like to do this. If I’m cooking a full rack, I use indirect heat at a low temperature for slow cooking and cook the ribs for several hours. That mop sauce or your favorite BBQ sauce every 30-45 minutes keeps them tender.
If I’m cooking individual ribs, a crutch is foolproof way to get tender, flavorful ribs. A crutch involves wrapping the meat in aluminum foil to concentrate the heat, reduce evaporation and speed up the cooking process.
I usually put the meat in a foil pan. Then, you can add all sorts of delicious ingredients — soy sauce, butter, beer and even whisky. I cover the whole pan tightly with a foil lid and get fall-of-the-bone ribs in no time.
Finishing and Serving
For the indirect cooking method, the racks will finish on their own since they’re already directly on the smoker. Make sure you let them rest for about 15 minutes after you take them off the grill so we can lock in those flavors and juices!
When I’m cooking in the crutch, once the meat is up to temp, I’ll put them back directly on the hot grill for another 20-30 minutes to get those deep flavors and caramelization. Then, it’s all about serving and enjoying these freakin’ delicious ribs.
My Favorite Rib Recipes
Now that we’ve gone through the process to make the best ribs, here’s the roundup of my favorite recipes! Be sure to let me know in the comments which ones you tried and liked the best!
Jalapeño Watermelon BBQ Ribs just in time for your 4th of July celebrations! I’ve seen a lot happening with watermelon lately, and thought I’d jump on the bandwagon but with my own spin.
Crush any gameday with these Maple Guinness BBQ Pork Ribs. With malty sweetness from Guinness Draught and savory bbq sauce, these ribs will be a touchdown.
Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.
Ribs are such a classic BBQ meal that it makes sense to keep it classic with the sides. The jalapeno cheddar cornbread highlighted in this recipe is so freakin’ delicious, and you can do a green salad, broccoli slaw or coleslaw as a vegetable.
For leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place the meat on a baking sheet, cover tightly with heavy-duty aluminum foil and reheat at 200-205 degrees.
FAQs
Why do ribs take so long to cook?
Ribs have a lot of fat and connective tissue, which means they need more time to break down and redistribute the fat and flavor. You also want to cook them at low temperatures, around 200-250 degree F, so that process can happen properly.
What BBQ rub is best for ribs?
Anything with brown sugar, kosher salt, black pepper, onion powder, garlic powder and smoked paprika is so freakin’ delicious. You can also make your own or check out my rubs and blends on Spiceology!
What do you like better, beef or pork ribs?
They’re really different! Beef ribs are larger and have more fat, so they tend to be better when you braise them. Pork has a milder flavor, so they can be more versatile. But my favorite is whichever one is on my plate, they’re both great and full of flavor.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
