Skewer

These sweet and sour chicken kebabs get topped with a sesame-citrus sprinkle for extra flavor and crunch.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

Sweet and Spicy Beef Kebabs are a delicious twist on traditional kebabs. Pair them with Bush’s® Beans to create the perfect meal that you’ll enjoy all summer long.

These flavor-packed meatballs are delicious whether poached, grilled, or baked.

With a sprinkling of spice, these simple broiled salmon skewers make an impressive appetizer.

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.

These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

The little bits of fatback add an extra layer of deliciousness.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.

These skewered meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice. Flavored with plenty of garlic and ginger and brushed with a sweet-and-savory soy glaze, these meatballs are a great defense of ground chicken, which can be bland if not seasoned well.

Long before I discovered my love of sashimi, I fell in love with the viscous, sweet taste of teriyaki. With anywhere from 300 to 700mg of sodium per tablespoon, however, teriyaki chicken from the local takeout is now out of the question. So, to meet my cravings, I let go of the original dish and focused on finding a substitute with a similar color, thick coating, and unique flavor. The low-sodium answer lay in tamarind paste—a sweet and tart concentrate made from tamarind seed pods. It is popular in Indian, Middle Eastern, and East Asian cuisines, and can even be found in Worcestershire sauce. Its acidic properties help tenderize meat, and in Ayurvedic medicine it is said to have heart-protecting properties. Or in Western medicine speak, it may help lower bad cholesterol. While it is no teriyaki, this tamarind sauce sure makes a convincing look-alike. The savory sweetness of the tamarind will delight your palate. If you have any leftover herbs in your kitchen, like mint, cilantro, or even some green onion, dice and sprinkle them over the chicken at the end for some extra color and cool flavor. And to make a traditional bento presentation, serve with a slice of orange and crisp lettuce salad.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

It's the crispy fried skin that makes wings a diet no-go. Using chicken tenders keeps 'em healthy.

Chef Jean-Georges Vongerichten shares his secret beef skewer recipe from his famed restaurant Spice Market in New York City. Alternate the beef and peppers on each skewer to achieve a balance between charred and crunchy, juicy and tender. And don’t forget the creamy citrus-basil dipping sauce.