Father's Day falls in mid-June, putting it perfectly at the start of summer when outdoor cooking thrives. This tradition is heavily tied to the historic suburban push of the 1950s, which positioned the backyard as a masculine domain. By stepping outside, men could take center stage at the grill, combining the primal appeal of fire with the traditional hunter-gatherer role.
This Father’s Day, I’ve decided to step up to the Kalamazoo Outdoor Gourmet Gaucho (or as I refer to it affectionately, The Beast) and honor the fathers who find joy in live-fire grilling by sharing three recipes for one of my latest culinary passions: skewers (aka kabobs, kefta, brochettes).
Whether you call it a skewer, kebab, kefta or brochette, threading food onto a stick and grilling it over charcoal, wood, or gas is a universal crowd-pleaser. This method of cooking is a staple in almost every culture and serves as a definitive icon of street food, especially within the legendary hawker markets of Singapore and Malaysia.
Tracing their origins back literally millions of years, skewers represent one of the most ancient methods of preparing food. Before the development of more complex tools, early man utilized sharpened sticks as a practical means to suspend meat over open flames. While the accidental dropping of food into hot coals likely preceded this invention, the transition to skewering marked a significant evolution in culinary history.
Skewers also serve as a versatile foundation for exploring international cuisines. By simply adjusting your choice of protein, marinade, or glaze, you can virtually transport your kitchen from the Mediterranean to Southeast Asia and East Asia using a single, consistent method. The possibilities are endless, as almost any vegetable, fish, or cut of meat can be expertly grilled on a skewer.
Beyond their culinary flexibility, skewers excel in preparation efficiency too. Because they can be fully assembled well in advance, you are left with only a quick final sear on the grill. This ensures you spend less time tending the fire and more time engaging with your guests. Plus, don’t forget the built-in portability as skewers serve as a natural handle, making them the perfect, mess-free, grab-and-go meal.
So, this summer, ditch the formalities, embrace the open flame, and let the skewer do the heavy lifting.
A few pointers for the juiciest, tastiest results before you get threading.
Wood or Metal
I would almost always choose metal. Wooden skewers need at least a half-hour soak in water to stop them from burning (and I find that they still burn); they’re also single-use, which is fine for street food vendors but a bit wasteful at home. Metal can be used again and again, and has the bonus of cooking from the inside out, as it heats up (see below). That said, bamboo sticks are traditional for smaller chicken satay or yakitori, which might dry out a little if threaded onto wide metal skewers.
Flat or Round Skewers
I prefer flat, as they stop the food spinning on the skewer as you’re turning it. However, if you only have round skewers, threading the meat or fish onto two skewers at the same time makes turning simple.
Cubed, Sliced or Ground
Preparing meat for skewers depends entirely on whether you are using solid cubed or thinly sliced cuts (like steak, pork or chicken) or ground meat. All offer fantastic results, but they require very different preparation, handling, and cooking techniques for the perfect skewer.
Best Way to Skewer
Cooking on skewers is all about layering – but if you’re grilling ingredients prone to drying out over a high heat (that’s most meat and fish), make sure to leave small gaps between meat cubes and slices. Airflow allows the edges to char and cook properly, rather than steaming. This will give you a charred, smoky crust and juicy centre. The best way to skewer ground kefta (or kofta) is by using flat metal skewers (which prevent the meat from spinning), keeping a bowl of ice water nearby to prevent sticking, and firmly compressing the meat into a narrow, textured log.
Enhanced Flavor and Texture
Dividing meat into small cubes increases the total surface area exposed to intense heat, which optimizes the Maillard reaction. This results in a flavorful, charred crust while ensuring the center remains succulent.
Rapid Seasoning
Because the pieces are smaller, spice rubs and marinades penetrate the protein more effectively and much more quickly than they would with larger cuts or steaks. That said, most skewers benefit from at least 4 hours of marination for the best flavor.
THE HAND TEST
How to safely gauge the temperature of a live fire for grilling?
The "hand test" is a traditional grilling technique used to estimate a fire's temperature by hovering your palm above the cooking grate and counting how many seconds you can comfortably leave it there before the heat forces you to pull away.
High Heat (450° to 550°F): 2 to 4 seconds
Medium Heat (350° to 450°F): 5 to 7 seconds
Low Heat (250° to 350°F): 8 to 10 seconds
