There’s something deeply satisfying about eating food on sticks. It could be that popular international dishes like chicken yakitori taste more delicious threaded onto a skewer. Or maybe it’s because the dining experience is exciting and fun.
Either way, you don’t need any reason at all to serve up quick and easy to make, insanely good stick food, any day of the week.
- Chicken Yakitori
Super savoury chicken yakitori is one of the most popular street foods in Japan. Moist chicken thigh meat is basted in famous yakitori sauce, threaded onto to skewers and grilled over hot BBQ coals.
To ensure each heavenly bite is moreish, it’s essential that you take your time developing the flavour and colour of the dark chicken meat. Brush the soy sauce, mirin sweet cooking wine, brown sugar, rice vinegar, and fresh ginger and garlic infused yakitori sauce onto both sides of the chicken, and double baste it.
When you’re tucking into the sweet and savoury, umami rich finger-licking coating of the chicken pieces, you’ll be pleased that you didn’t cut corners in the preparation of yakitori chicken.
- Paneer Tikka Kebabs
Featuring a spicy combo of Indian style marinated vegetarian cheese and colourful fresh veggies, paneer tikka kebabs are sure to please everyone. The smoky blackened paneer is threaded with crunchy red, yellow and green peppers on skewers that can be cooked in the oven or under a hot grill.
Cut the block of paneer into cubes, and coat the pieces in a creamy yogurt and tikka spiced paste. For depth of flavour, it’s best to allow the combined ingredients to marinade for 2 hours in the fridge.
When ready to use, grill the skewers until charred on both sides. Serve with a cool and refreshing natural yogurt and chopped mint and cucumber raita. A side of poppadums or mini naan breads adds to the Indian lunch or dinner theme.
You can also experiment by using different veggies and spice blends to give the bland cheese a more intense flavour punch.
- Miso Marmalade Glazed Salmon Skewers
Satisfy the stick food cravings of your pescatarian friends by serving up a platter of tasty salmon with a zesty miso marmalade glaze.
Combine miso, sesame oil and orange marmalade in a food processor. Thread a cube of fresh, skinless salmon onto a skewer, along with a piece of shallot. Liberally brush the glaze on all sides of the fish and vegetable, and place the skewers onto a baking tray.
Grill the skewers for 5-6 minutes, turning halfway through. You’ll know that this stick food treat is ready to eat when the miso glaze is caramelised. Sprinkle on some nutty sesame seeds, for added texture and colour, and serve with lime wedges.
- Spicy Tempeh Kebabs
When catering for vegans, don’t be tempted to serve up the leftover veggies from a BBQ for meat lovers. Plant-based skewers like spicy tempeh kebabs are protein rich and much more exciting, and perfect for dipping in your favourite sauce.
You’ll need a block of Indonesian fermented soybeans, cut into even sized pieces. A juicy fresh mango and a red bell pepper are the ideal partners for the tempeh.
To make the spicy marinade, combine minced garlic, red chillies, soy sauce, balsamic vinegar, sesame oil, lime juice and some sugar in a large resealable plastic bag. Add the tempeh, mango and red pepper and mix well. Marinade for 10 minutes.
To prepare the kebabs, thread alternating pieces of tempeh, mango and red pepper on mini bamboo skewers. Brush the stick food with the punchy aromatic marinade to intensify the complex spicy flavour.
Heat the oil in a grill pan, and arrange the sticks in it. Grill each side of the kebabs for a few minutes, until perfectly charred. You can add more marinade if you love your stick food extra piquant. Scatter with sesame seeds and serve while still hot.
- Tropical Island Shrimp Kabobs
This juicy shrimp, mango and pineapple combo is the perfect way to end a food on sticks menu that began with tasty Asian chicken yakitori.
To make the vibrant and appetizing chargrilled Tropical Island shrimp kabobs you need to start with a tempting, flavoursome marinade. Combine coconut milk, lime juice, minced garlic cloves, fresh cilantro, olive oil, ground coriander and salt and pepper in a large resealable plastic bag. Add the shrimp and reseal. Gently massage the bag to infuse the shrimp with the marinade flavours, and refrigerate for 2 hours.
To prepare the mini kabobs: drain the shrimp and discard the marinade. Thread one shrimp, followed by one cube each of fresh mango and pineapple onto pre-soaked bamboo skewers. Heat the grill pan over medium heat and cook the kabobs in batches, ensuring that both sides are charred and the shrimp is appetisingly pink.
