Barbecue Skewers - 3 Ways - She Keeps a Lovely Home

3 different kinds of meat, vegetable and fruit skewers on newsprint paper, with rosemary in the tops.

5 from 1 vote

Barbecue Skewers - 3 Ways

These skewers are so easy to make with no need to marinate, and even though their spices and sauces range from Hawaiian to Ethiopian, to traditional barbecue, they complement each other so beautifully!

Prep Time1

Cook Time20

Total Time1 20

Course: Main Course

Cuisine: International

Diet: Gluten Free

Servings: skewers

Calories: 180kcal

Author: Genevieve Morrison

Equipment

1 cutting board and knife
1 mixing bowl
24 skewers - if wooden, soak in water for 30 minutes
1 grill
1 meat thermometer

Ingredients

For the Shrimp

1 pineapple - 30-40 bite-size pieces
40 shrimp - ideally jumbo
2 tbsp. Mike’s Hot Honey
2 tsp. Old Bay seasoning
1 tsp. chili pepper
2 limes

For the Lamb

2 pounds lamb stew meat - sliced into bite-size pieces
2 yellow zucchini - half-inch slices
2 green zucchini - half-inch slices
4 tbsp. olive oil
4 tsp. berbere spice
salt and pepper - a liberal sprinkle

For the Chicken

4 chicken breasts - sliced into bite-size pieces
1 red onion - sliced into chunky pieces
16 oz. mushrooms - larger ones sliced
½ cup barbecue sauce - I use Stubbs Original Barbecue Sauce
salt and pepper - a liberal sprinkle

Instructions

For the Shrimp

Slice 1 pineapple into about 30-40 bite-size pieces. Wash and paper towel-dry 30-40 shrimp so they’re no longer wet. In a mixing bowl, stir shrimp and pineapple with 2 tbsp. Mike’s Hot Honey, 2 tsp. Old Bay seasoning, 1 tsp. chili pepper, and spritz with juice from 1 lime. Skewer pineapple and shrimp. You should have about 6-8 skewers.

For the Lamb

Slice any larger pieces of 2 pounds of lamb stew meat in half to be sure all pieces are bite-size. Slice 2 yellow zucchini and 2 green zucchini into half-inch size slices. In a mixing bowl, gently stir lamb and zucchini with 4 tbsp. olive oil, 4 tsp. berbere spice, and a liberal sprinkle of salt and pepper. Skewer lamb and zucchini on soaked sticks. You should have about 6-8 skewers.

For the Chicken

Slice 4 chicken breasts into bite-size pieces. Slice 1 onion into chunky slices. Slice 16 oz. mushrooms into smaller bite-size pieces if they’re not already easily bite-size. In a mixing bowl, stir chicken and mushrooms (not the onions!), with ½ cup barbecue sauce. You don’t want the onions to break apart in the stirring. Sprinkle liberally with salt and pepper. When skewering, either dip the onions in a little sauce first, or use a basting brush to brush the sauce over the onions. You should have about 6-8 skewers.

To Grill

Preheat grill to medium-high (about 400 F.). Once ready, place each skewer on the grill, close the top and let them cook. Turn occasionally. It should take about 15-20 minutes for them all to be done. Use a meat thermometer to check internal temperature of lamb and chicken. The lamb’s internal temperature should reach at least 145 F. and the chicken’s internal temperature should reach 165 F. before serving. You don’t have to monitor the shrimp’s temperature.

To Serve

Either serve on skewers or empty into bowls. Give the shrimp another spritz of lime before serving or serve on the side (or both). For the lamb, see if it could use another good sprinkle of salt and pepper before serving. For the chicken, either brush with a little more barbecue sauce when just about done on the grill, or remove into a bowl and stir with a little fresh sauce to make them a little more saucy.

Notes

If using wooden skewers, soak them in water for 30 minutes before adding ingredients to ensure they don't burn while grilling.

Once grilled, the lamb and chicken with vegetables will last nicely for up to 5 days in a sealed, refrigerated container. The shrimp will last nicely for 3 days.

Feel free to assemble these a full 24 hours before your barbecue, covering them tightly with cellophane before refrigerating.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition