Global Grilling: Unforgettable BBQ Skewers for Your Next Cookout

📝 Ingredients

• FOR KOREAN BBQ BEEF SKEWERS:
• 1.5 pounds sirloin, ribeye, or flank steak, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/4 cup sesame oil
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, minced
• 1/2 medium Asian pear or Fuji apple, grated
• 1 tablespoon Gochujang (Korean chili paste, optional)
• 1 tablespoon rice wine vinegar
• 1 teaspoon black pepper
• 1 medium yellow onion, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 8-10 wooden skewers, soaked, or metal skewers
• FOR SOY-LIME GLAZED CHICKEN SKEWERS:
• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1/4 cup soy sauce (low sodium preferred)
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1/2 teaspoon black pepper
• 1 large zucchini, cut into 1/2-inch thick half-moons
• 1 cup cherry tomatoes
• 1 red onion, cut into 1-inch pieces
• 8-10 wooden skewers, soaked, or metal skewers
• FOR RAINBOW VEGETABLE SKEWERS:
• 1 large zucchini, cut into 1-inch thick half-moons
• 1 large yellow squash, cut into 1-inch thick half-moons
• 1 red bell pepper, cut into 1-inch pieces
• 1 orange bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 1 cup large button mushrooms, stems trimmed
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving