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3 Grilled Kebabs For Summertime Grilling | Chris Cooks

June 26, 2022

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One of my favorite things to do in the summer is break out the grill and create some simple, tasty recipes. The grill is a great place to experiment and skewers are the perfect place to start. Plus what’s better than grilling on the 4th of July? Especially mouth-watering skewers. The only thing better than a good skewer recipe? Three skewer recipes! You’re welcome.

17″ Skewers

Chicken teriyaki is a classic staple that both the kids and adults will love.

Chicken Teriyaki Kebabs | Chris Loves Julia
Print Recipe
5 from 1 vote

Chicken Teriyaki (soy & gluten free)

Everyone loves a good teriyaki, but for those with food restrictions its often abandoned as an option. This version is gluten and soy free, but full of the teriyaki flavor we all crave.


  • 8 boneless, skinless chicken thighs cut into 2in pieces
  • 1/2 red onion cut into 1in pieces
  • 2 cups pineapple chunks fresh works better than canned

For the Marinade

  • 1/2 cup Coconut Aminos Teriyaki Sauce Coconut Secret brand used here
  • 1 tbsp Coconut Aminos Hoisin Sauce Coconut Secret brand used here
  • 4 cloves garlic finely chopped
  • 2 tsp lemon zest
  • 1 tbsp lemon juice fresh squeezed
  • 1-2 tbsp honey to preferred sweetness
  • 3 tbsp avocado oil
  • 2 tsp freshly grated ginger 1/2 tsp powder works, but isn't as good


Marinade the chicken

  • In a bowl, whisk together the marinade ingredients and add the chicken and onion. Marinate on the counter for at least 30 minutes or in the fridge 2-6 hours. Do not add the pineapple to the marinade.
  • When ready to grill, skewer the ingredients, adding a piece of red onion between each of the other ingredients. Grill on indirect heat for 15-20 minutes, brushing with the marinade, then finish over direct heat.

14″ Skewers

Who doesn’t love a good shrimp and scallop kebab? With this recipe the shrimp and scallops soak up so much of the flavor and really pop.

Shrimp & Scallop Kebabs | Chris Loves Julia
Print Recipe
5 from 1 vote

Shrimp & Scallop Kebabs

Quick, delicious, light. Great served with salsa, salads, or fruits and vegetables of any kind. Super easy, and not overthought.


  • 1 lb shrimp 15-20 count
  • 1 lb scallops medium size
  • 1 tbsp garlic powder
  • 2 tsp salt
  • 2 tsp black pepper fresh ground

To finish

  • lemon or lime wedges


  • In a bowl toss together the ingredients, except the lime wedges. Skewer the shrimp and scallops, alternating between each.
  • Brush grill grate with avocado oil and grill the skewers on direct heat for 1-3 minutes per side. Squeeze fresh citrus over top and serve.

Lamb Kofta Kebabs | Chris Loves Julia

Of course I also had to try a lamb kebab, and wow, this one will rock your socks off. It quickly became a favorite with the little bit of spice to compliment the savory.

Lamb Kofta Kebabs | Chris Loves Julia
Print Recipe
5 from 1 vote

Ground Lamb Kofta Kebabs

My favorite kebabs. No question. So full of flavor, and amazing paired with fresh sumac onions and a side of tzatziki sauce.


  • 1 lb ground lamb
  • 2 tsp coriander seed
  • 2 tsp black peppercorns
  • 1 tsp cumin seed
  • 1 tsp fennel seed
  • 1/2 tsp caraway seed
  • 1/2 tsp ground cinnamon
  • 1/2-1 tsp cayenne pepper
  • 2 tsp allspice
  • 1 tbsp salt
  • 1/4 yellow onion finely grated/minced
  • 3 cloves garlic finely grated/minced
  • 2 tsp fresh ginger finely grated/minced


  • In a dry pan, add the coriander, black peppercorns, cumin, fennel, and caraway. Toast the spices until they start to darken and are fragrant. Remove to a mortar and pestle and grind to a uniform powder.
  • In a large mixing bowl, add the lamb, toasted spices, remaining spices and all other ingredients. Mix by hand, working fairly aggressively. You'll work this mix more than you would a traditional meatball, but not to the point of mush. Ingredients should all be evenly incorporated.
  • Divide the mixture into even thirds (or smaller if using smaller skewers). Take one of the portions, form it into a ball, and stick the tip of the skewer into it. Squeeze the meat down the skewer evenly, forming a long, uniform tube-like shape. Uniformity is important for even cooking.
  • Grill the lamb over direct heat and serve warm with tzatziki sauce, sumac onions, felafel, grilled vegetables, hummus, olives - any or all of your favorites!

14″ Skewers | 17″ Skewers

What’s your favorite thing to skewer and grill?

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What do you think?

  1. Caroline says:

    Chicken Teriyaki Kababs
    Fresh ground ginger? Do you mean grated or minced?

  2. Damian says:

    5 stars
    So good, and so simple! I find Japanese chicken liver skewers (reba yakitori) interesting.

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