SteakPicanha Skewers Over Charcoal
The Brazilian churrasco cut, bent into a C on a skewer so the fat cap faces out and bastes the meat as it renders.
SkewersYakitori Over Binchotan
Small skewers, a narrow bed of coals and no lid. Yakitori is charcoal cooking reduced to its essentials, which is exactly why the fuel matters so much.
ShellfishGarlic Charcoal Prawn Skewers
Prawns take about four minutes and are ruined by five. Shell on, skewered flat, over a hot bed, and off before you think.
SkewersGreek Pork Souvlaki
Small cubes of pork, a short marinade of oil, lemon and oregano, and a fierce fire. Souvlaki is about the char on the edges, so keep the pieces small and the heat high.
SkewersAdana Kebab, Turkish Lamb Skewers
Hand-minced lamb with tail fat and red pepper, moulded onto wide flat skewers. The fat content is not negotiable and it is why this tastes like nothing you can buy.
SkewersGrilled Lamb Koftas
Spiced minced lamb moulded onto skewers, the Middle Eastern cousin of the Turkish kebab. The trick is kneading the mince until it is tacky so it grips the skewer.
CheeseHalloumi and Vegetable Skewers
Halloumi is the one cheese that holds its shape on a skewer, threaded between peppers and courgette and charred until it squeaks and softens.
SkewersShish Taouk, Lebanese Chicken Skewers
Yoghurt-and-garlic marinated chicken skewers from across the Levant, tangy and tender, served with toum, the fierce garlic sauce that defines them.
ShoulderAl Pastor Pork Skewers
Mexico by way of Lebanon: spit-grilled pork marinated in dried chillies, achiote and pineapple, the Middle Eastern shawarma technique that Lebanese immigrants brought to Mexico City.
Skewers are charcoal cooking at its most direct: small pieces, intense radiant heat, no lid, constant attention. It is the format most of the world's live-fire cooking actually takes, from yakitori to churrasco.
Thread tightly and use two parallel skewers rather than one. A single skewer lets the pieces spin when you turn them, so half of them end up cooked on one side only.
Anything with sugar in it, tare, honey, most barbecue sauces, goes on in the last two minutes. Applied early it burns to carbon long before the meat is done.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Picanha Skewers Over Charcoal | Direct heat | 230 to 290°C (450 to 550°F) | 20 min | 55°C (130°F) |
| Yakitori Over Binchotan | Direct heat | 230 to 290°C (450 to 550°F) | 15 min | 75°C (165°F) |
| Garlic Charcoal Prawn Skewers | Direct heat | 230 to 290°C (450 to 550°F) | 6 min | 50°C (120°F) |
| Greek Pork Souvlaki | Direct heat | 230 to 290°C (450 to 550°F) | 12 min | 65°C (145°F) |
| Adana Kebab, Turkish Lamb Skewers | Direct heat | 230 to 290°C (450 to 550°F) | 10 min | 70°C (160°F) |
| Grilled Lamb Koftas | Direct heat | 230 to 290°C (450 to 550°F) | 12 min | 70°C (160°F) |
| Halloumi and Vegetable Skewers | Direct heat | 230 to 290°C (450 to 550°F) | 10 min | Charred |
| Shish Taouk, Lebanese Chicken Skewers | Direct heat | 230 to 290°C (450 to 550°F) | 12 min | 75°C (165°F) |
| Al Pastor Pork Skewers | Direct heat | 230 to 290°C (450 to 550°F) | 20 min | 70°C (160°F) |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.
Cookers these suit
Drum smokers. Foukou rotisseries. Kamado grills. Kettle grills. Korean table grills. Portable grills.