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Food on a Stick

Sticking Around

Try these unique recipes for the ultimate backyard skewering party!

For an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. Puzzled? Well, think finger food, beef, chicken, seafood, vegetarian and sweets−all served on a stick. Get your friends and family talking and eventually eating all you can eat on a skewer once the grilling’s done. Also try rice, lettuce cups and other fresh seasonal veggies and your guests are guaranteed to stick around!

Balsamic Portobello Mushrooms

Balsamic Portobello Mushrooms

These mushrooms are delicious with any cooked grain, but would also be yum on a bun, burger style.

  • 14 portobello mushrooms
  • ½ c. Balsamic vinegar
  • ¼ c. soy sauce
  • 3 tbsp. honey
  • ½ tsp. kosher salt
  • ½ tsp. red pepper flakes
  • ½ tsp. black pepper

Remove the stems from the mushrooms and use a spoon to scrape out the gills. In a bowl, combine the vinegar, soy sauce, honey, salt, red pepper flakes and pepper. Whisk all the 

ingredients together.

In a glass casserole dish, place the mushrooms cup side up. Drizzle the marinade overtop, cover and let the marinade soak in for 30-45 minutes.

Heat grill to medium-high. 

Skewer the mushrooms (any kind of skewer will work, wood, stainless steel) and make sure the skewer goes through the meatier portion of the mushroom. Two mushrooms will fit on a skewer but doing them one at a time works, too.

Place the skewers on the grill with the mushroom cup up to hold any extra marinade. Grill for two to five minutes per side until brown grill marks are present. Serve warm and enjoy!

Sweet and Sour Chicken Skewers with Pineapple and Pepper

This is a great sweet, tangy recipe. Perfect for a warm night of grilling.

  • 4 boneless, skinless chicken breasts, cut into 1” chunks
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 1 tbsp. vegetable oil
  • ⅓ c. tomato purée
  • 3 tbsp. rice vinegar
  • 1 ½ tbsp. brown sugar
  • 2 tbsp. soy sauce
  • 1 tsp. sesame oil
  • ¼ c. julienned green onions
  • 1 red pepper chopped to 
  • 1 ½” chunks
  • ½ pineapple, also chopped into 
  • 1 ½” chunks

In a saucepan, warm the vegetable oil over medium heat. Stir in tomato purée, rice vinegar, brown sugar, soy sauce, sesame oil. Bring this mixture to a boil and then reduce to a simmer for eight to 10 minutes until the sauce is visibly thicker.

Season the chicken breasts with vegetable oil, salt and pepper. Also season with chopped pepper and pineapple with salt. Skewer all three items in an alternating pattern, chicken, pepper, pineapple. Leave a space in between each chunk.

Place skewers on a greased grill over medium heat. Brush half of the sweet and sour sauce over the skewers, grill, turn over once. Brush the other side with the sauce. Serve with rice or inside a yummy pita pocket!

Skewered Shrimp with Lemon and Coconut

Grilled shrimp is a great alternative to friends and family who prefer seafood over chicken and beef. The bright, citrus hit of the lemon juice combined with shredded coconut make a great cocktail snack or a meal. Just add rice and some slivered snow peas and the party is on!

  • 1 tsp. red pepper flakes
  • 1 lemon, zested and juiced
  • 1 tbsp. chopped fresh cilantro
  • 1 tbsp. chopped fresh mint
  • ⅓ shredded coconut
  • ¼ c. olive oil
  • ¼ c. soy sauce
  • 1 lb. uncooked medium shrimp, peeled and deveined skewers

Combine the red pepper flakes, lemon zest and juice, cilantro, mint, olive oil and soy sauce in a food processor. Combine until the mixture is smooth. In a large bowl, toss together the shrimp and the marinade. Cover and set aside for two to three hours.

Preheat the grill to a medium-high heat. Thread the shrimp onto the individual skewers. Cook the skewers until they are browned on both sides and the meat is cooked. This takes approximately 4-6 minutes per side. Serve hot off the grill or alongside rice and slivered snow peas!

Beef Bulgogi Skewers

This delicious beef dish has its origins deeply rooted in Korean cuisine. Thinly sliced beef paired with a tangy marinade are traditionally served alongside rice or popped into a lettuce leaf for a crispy wrap-like meal. Ribeye, sirloin and brisket all work great in this recipe; just remember the key is very thinly cut strips of beef. Think razor thin! 

  • 3 sirloin steaks, thinly sliced, 
  • 1/8” thin approximately
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar combined with 1 tsp. white sugar or use mirin
  • 3 tbsp. brown sugar
  • 2 tbsp. grated, fresh ginger
  • juice of 1 lemon
  • ½ tsp. red pepper flakes
  • 1 tbsp. sesame oil

Pop the steak into the freezer for 30-45 minutes; this will make cutting the steak into thin slices much easier. While the steak is firming up, put together the marinade. Combine the soy sauce, sugars, vinegar, ginger, lemon juice, pepper flakes and sesame oil in a food processor or the container for a hand blender. Whiz up until smooth and pour into a large bowl.

Working with one steak at a time, leave the remaining steaks in the freezer, thinly slice the beef and add into the marinade. Marinate the meat in the fridge for up to two hours, but no more than that. The acidity from the lemon will break down the meat protein too much.

Heat the grill to a medium-high heat. Skewer the beef and cook. Grill the skewers three to five minutes per side, make sure there are lovely grill marks on each side.

Serve with rice, butter lettuce leaf cups and a sweet and salty dipping sauce.

Dipping Sauce

  • 1 tsp. sambal oelek
  • 2 tbsp. lemon juice
  • 2 tbsp. lime juice
  • 2 tbsp. soy sauce
  • 2 tbsp. sugar
  • ¼ c. rice vinegar
  • 2 tbsp. flavourless oil 
  • (sunflower, canola, grapeseed)
  • ¼ c. slivered green onions

Whisk to combine. Serve alongside the beef bulgogi or use as a drizzle over top of the rice.

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