Cookthink

Satay, probably originating in Southeast Asia, is slices or cubes of meat cooked on a skewer. Chicken, beef, and pork are all common choices. We flavored this pork version with a little brown sugar, some rice wine vinegar, and a touch of fish sauce.

Spicy Grilled Chicken Satays With Oregano

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Malaysian Chicken Satay

Satay is universally loved across Southeast Asia. It's believed that Satay is the region's distant cousin to Middle Eastern Kebabs (thanks to the spice route and the culinary influence of early Arab traders). Read more about this recipe at Rasa Malaysia.

Shrimp And Watermelon Salad

Here, bites of watermelon taste great with shrimp that has a little heat. If you'd rather use a grill pan on the stove to cook the shrimp, skip the bamboo skewers. Read more about this recipe at the Washington Post.

Grilled Chicken Meat Balls With Yakitori Sauce

Known as Tsukune in Japanese, I am nuts for these balls. They are juicy and yummy, and a must-have item at yakitori restaurants or izakaya (Japanese pub-like restaurants serving sake and small dishes). Read more about this recipe at Rasa Malaysia.

Sheftalia in Cyprus Pita

Sheftalia is an oval shaped meat ball that is wrapped in caul fat. Caul fat is the membrane that surrounds the stomach and is transparent, fragile, and naturally fatty. When it is finally grilled or barbecued, all the fat melts away. This recipe comes from Kopiaste, and is the featured recipe of Root Source Challenge: Pita.

Tarragon Salmon Kebabs With Sour Cream Sauce

The salmon cubes take about the same amount of time to grill as the vegetables, so each skewer has a full complement of kebab components. Give the mushrooms an extra brush of marinade so they don't dry out. Read more about this recipe at the Washington Post.

Spicy Lamb Sticks With Yogurt Sauce

These delicate ground lamb meatballs are flavored with garam masala, ginger and cilantro. Flame them over a barbecue or grill them in the oven on an oiled baking sheet. Read more about this recipe in Sizzle: Sensational Barbecue Food.

Grilled Yogurt-Mint Lamb Kebabs

The yogurt coats the chunks of lamb and, when grilled, give the meat a rich and rounded charred flavor. This marinade works well on just about any cut of meat, though we find that it somehow complements lamb the best. Add another 1/2 teaspoon of red pepper flakes for some heat.

Mushroom, Pineapple, Tomato And Beef Kebabs

Pineapple and beef are an underrated combination. When you throw in the tartness and acidity of tomatoes, the earthiness and umami taste of mushrooms, a flavorful herb and soy marinade, and grill it all on a skewer -- let's just say there's a lot going on.

Ground Beef And Pistachio Kebabs

In Turkey, they cook kebabs over the grill and not directly on it so that the meat becomes crispy on the outside and light and airy on the inside, without getting charred. Read more about this recipe in Spice: Flavors of the Eastern Mediterranean.