Few things say summer quite like a sizzling skewer hot off the barbecue. Turn up the heat and master the art of skewering with our top tips on choosing the best ingredients, adding flavour and cooking everything to juicy, charred perfection. 

What does ‘skewers’ mean?

A skewer is simply a long rod or stick used to thread pieces of food together before cooking, usually over a barbecue. You might also hear them referred to as kebabs or brochettes (the French term for skewered food). They're the ultimate way to combine your favourite meats, vegetables, seafood or even fruit into easy-to-cook, easy-to-eat creations.

How to make the best skewers?

The secret to great skewers is cutting ingredients into similar-sized pieces so that they cook at the same rate. For a juicy centre and charred crust, pack them closely together as you thread them. Avoid mixing proteins with very different cooking times – for example, prawns cook in just a few minutes, while chicken takes longer.

What to put on homemade skewers?

Pair steak, chicken or prawns with veggies that hold up well on the barbecue, such as peppers, red onions, mushrooms and courgettes. For a meat-free option, halloumi and par-boiled new potatoes are perfect for adding flavour and substance. Finish with a generous coating of your favourite seasoning, whether that’s a ready-made fajita, Cajun or shawarma blend, or a homemade marinade, to bring everything together before grilling.

What is the best type of skewer to use?

Reusable metal skewers have the edge for us, as wooden ones need a half-hour soak in water to prevent burning. Plus, they’re single-use, which can be wasteful. Metal holds heavier foods, whereas wooden skewers are better for quick-cook items.

Can you prep skewers ahead of time?

Yes! Assemble skewers a few hours ahead, cover and chill in the fridge until you’re ready to barbecue. Meat in particular benefits from a longer marinate time, while sugary glazes are best added just before or during cooking as these can burn quickly over the high heat.