BBQ Skewers & Kebabs

BBQ skewers and kebabs are threaded and marinated fresh — the fastest way to feed a grill without carving anything.

Choosing skewers

We do honey-soy and peri-peri chicken, beef and vegetable kebabs, lamb kofta and souvlaki, and a mixed BBQ skewer pack. Chicken thigh holds up better on a skewer than breast; rump and scotch are the picks for beef. Kofta (spiced lamb mince pressed onto the skewer) cooks fastest of all. Wooden skewers should be soaked for 30 minutes first; metal skewers conduct heat and cook the centre faster.

Grilling skewers evenly

Get the grill properly hot, oil the bars, and don't crowd them — leave space so the skewers sear rather than steam. Turn every 2–3 minutes for even colour on all four sides. Chicken and pork skewers need to reach 71–74°C in the centre; beef and lamb skewers can be pulled at 55–60°C for medium. Rest for a couple of minutes off the heat, then slide everything off onto a platter with lemon and flatbread. Kofta is done when it is firm and springs back. Cooking-temperature guidance follows the Food Standards Australia and New Zealand advice. Store marinated skewers below 4°C and cook within two days.

How many skewers per person

Allow two to three skewers per adult as a main with sides, or one to two as part of a spread. If you are threading your own, cut the meat into even 2.5–3cm cubes so everything cooks at the same rate, and don't pack the pieces tight against each other — leave a few millimetres so the heat gets to all sides.

Marinades that work

Acid (lemon, yoghurt, vinegar) tenderises and seasons; oil carries fat-soluble flavour and stops sticking; sugar or honey browns but burns, so keep sweet glazes for the last few minutes. Two hours is enough for chicken and pork; overnight suits beef and lamb. Marinated skewers keep two days below 4°C.