We all know the yummy and juicy kebabs , when the barbeque season is in a full bloom. Delicious , juicy chunks of beef, or chicken, grilled to perfections. Well, having food on the skewer , take less space, do not require any plates or utensils. But if you think, that’s only beef or chicken can go on the stick, you might be for a surprise. Food on the stick is so much fun, it is kids friendly, it is a perfect way to serve light food on all sorts of parties. And since today, is the National food of the stick day, I have put a collection of some great recipes . And in case you did not know, there is so many things you can put on the stick, literally. So , lets get cooking … and celebrate the food on the stick day , with something fun and delicious.
Pizza on the stick
Ingredients:
- Italian sausage, cooked and sliced (like Johnsonville)
- White onion, sliced
- Cherry tomatoes
- Green bell pepper, sliced
- Pepperoni slices
- Whole mushrooms
- 1 (14-oz) tube refrigerated pizza dough (like Pillsbury)
- Flour
- Shredded mozzarella cheese
- Pizza sauce
Preparation:
- Preheat oven to 400°F and coat a baking sheet with cooking spray.
- On 10 metal or 10 soaked wooden skewers, thread sausage, onion, tomatoes, green bell pepper, pepperoni slices and mushrooms. Unroll pizza dough on a lightly floured surface. Using a pizza cutter, cut strips of pizza dough lengthwise, about 1 inch wide.
- Pierce dough with the pointed end of skewer and spiral wrap dough, allowing veggies and sausage to peek through. Wrap the end of the dough around the bottom to fasten. Repeat for remaining skewers.
- Place skewers on baking sheet and bake 10 to 12 minutes, until pizza dough is golden.
- Remove from oven and sprinkle with shredded mozzarella cheese while hot. Serve with pizza sauce.
Tuna and Pepper on the stick
Ingredients:
- 1/2 cup frozen corn, thawed
- 4 green onions, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons coarsely chopped fresh parsley
- 2 tablespoons lime juice
- 1 pound tuna steaks, cut into 1-inch cubes
- 1 teaspoon coarsely ground pepper
- 2 large sweet red peppers, cut into 2×1-inch pieces
- 1 medium mango, peeled and cut into 1-inch cubes
Preparation:
- For salsa, in a small bowl, combine the first five ingredients; set aside.
- Rub tuna with pepper. On four metal or soaked wooden skewers, alternately thread red peppers, tuna, and mango.
- Place skewers on greased grill rack. Cook, covered, over medium heat, turning occasionally, until tuna is slightly pink in center (medium-rare) and peppers are tender, 10-12 minutes. Serve with salsa.
Heart of Italy – Antipasto on a Stick
Ingredients:
- 20 long wooden skewers
- 9 oz package cheese tortellini
- 1/2 cup zesty Italian salad dressing
- 1/2 teaspoon tabasco sauce (optional, but it adds a nice kick)
- 40 olives (I used Kalamata but any kind you enjoy will work)
- 40 grape tomatoes
- 40 thin slices Genoa salami
- 20 baby mozzarella balls
- 40 pieces basil, torn
- 20 pieces chopped artichoke hearts
Preparation:
- Cook tortellini according to package directions; drain and quickly rinse in cold water. In a large resealable plastic bag, combine the tortellini with salad dressing and hot sauce, seal the bag, and turn it around a few times to coat; refrigerate for at least 15 minutes and up to 4 hours.
- When ready to assemble, drain and discard any remaining marinade.
- For each skewer, I threaded an olive, tomato, basil, tortellini, basil, folded salami slice, mozzarella ball, tortellini, basil, folded salami piece, artichoke heart, tomato, olive. You can switch up the arrangement if you like, but I find this order is visually appealing and delicious.
Apple and Brie Cheese on a skewer
Ingredients:
- medium Apples, cubed
- 6 ounces Brie cheese, cubed
- 1/2 cup Caramel Dip
- 1/2 cup finely chopped macadamia nuts
- 2 tablespoons dried cranberries
Preparation:
- On each of six wooden appetizer skewers, alternately thread apple and cheese cubes.
- place on a serving tray.
- Drizzle with caramel topping;
- sprinkle with macadamia nuts.
- Garnish with cranberries.
Wasabi Glazed Seared Ahi Tuna Appetizer
Ingredients:
- 2½ teaspoons wasabi paste
- 2 teaspoons low-sodium Tamari or soy sauce
- 1 tablespoon unsalted butter
- ¾ teaspoon honey
- 1 pound Ahi tuna fillet, sushi grade (about 1-inch thick – see notes)
- grapeseed, or other neutral oil for the pan
- salt and freshly grated black pepper
Preparation:
- Add the wasabi and Tamari (or soy sauce) to a small sauté pan and use a small whisk to blend until it is smooth.
- Place the pan over low-medium heat and add the butter. Swirl the pan around until the butter has melted and is completely incorporated.
- Whisk in the honey and set aside to cool to room temperature.
- While the glaze is cooling, cut the Ahi into small cubes, about 1-inch — and season them with salt and pepper. (It is extremely easy to cut into cubes if it is semi-frozen. Just be sure they are thawed by the time you sear them.)
- Coat the bottom of a medium-sized sauté pan with the oil and place it over high heat. Once the pan is hot, add the Ahi and sear all but two opposing sides. (If you do not hear a sizzling sound when the tuna hits the pan, it is not hot enough — wait for the sizzle!) Only cook it through a bit, less than ⅛-inch, probably no more than 10 seconds per side. You can use a fork to simply roll them to sear each side. You will want to remove them from the pan the instant they are done, so doing this in small batches is a good idea. Place them directly on a plate or serving platter, raw side up. (You can also cut the tuna into strips and slice them into cubes after searing them.)
- Drizzle the cooled wasabi glaze over them, add toothpicks and serve.
Dessert Rainbow Fruit Kebob
Ingredients:
- Fresh Raspberries
- Fresh Kiwi fruit
- Fresh pineapple
- Fresh blueberries
- Fresh orange
Preparation:
- Cut all large fruit into chunks or slices (let the age of the children guide the size you make them).
- When using banana, put the lemon juice in a bowl and toss the banana pieces through to coat them. This helps to prevent browning.
- Insert all fruit onto the skewers.
- This recipe makes 1 skewer per serve.
*Variations*
To keep to a rainbow theme, you can swap for these fruits:
- Red – watermelon, strawberries
- Orange – rock melon, mandarin, apricot
- Yellow – pineapple, peach
- Green – green grapes, honeydew melon
- Blue/Purple – blueberries, plum, blackberries
Minced meat skewers wrapped in bacon
Ingredients:
- 16 oz of minced meat
- 8 oz of smoked bacon sliced
- 1 onion
- 2 cloves of garlic
- 1 egg
- 1 Kaiser
- 1/2 teaspoon of sweet pepper
- 1/2 teaspoon of hot pepper
- salt pepper
Preparation:
Chop the onion finely. Squeeze the garlic through the press. We soak the Kaiser in warm water when we press it softly.
Knead all ingredients and spices together until a smooth, sticky mass is formed.
Cover the sticks with the meat, wrap them with slices of bacon. Bake at 200 degrees for about 30 minutes or grill.
Pancakes with Nutella – breakfast on the skewer
Ingredients:
- 1 cup of flour
- 3/4 cup of milk
- 1 egg
- 1 oz of melted butter
- 3 tablespoons of sugar
- 1 teaspoon of baking powder
- pinch of salt
Additionally:
- Nutella
- strawberries
- banana
Preparation:
- Sift the flour, beat the eggs, and combine thoroughly with the flour, add the remaining ingredients, mix. Fry small pancakes in a dry frying pan.
- Strawberries and banana cut into thicker slices, each pancake with Nutella, stuffing on sticks …
Flavor of Polynesia on the stick
Ingredients:
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 package (14 ounces) breakfast turkey sausage links, cut in half
- 1 can (8 ounces) whole water chestnuts, drained
- 1 large sweet red pepper, cut into 1-inch chunks
- 2 tablespoons honey
- 2 teaspoons reduced-sodium soy sauce
- 1/8 teaspoon ground nutmeg
- Dash of pepper
Direction:
- Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple, and red pepper alternately onto 14 metal or soaked wooden skewers.
- In a small bowl, combine the honey, soy sauce, nutmeg, pepper, and reserved pineapple juice.
- Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.
Caprese Salad Skewer
Ingredients:
- Cherry tomatoes
- small mozzarella balls
- fresh basil leaves
- Additionally:
- balsamic sauce or olive oil
- salt and pepper
Preparation:
- Wash the cherry tomatoes and basil leaves. Drain the mozzarella balls from the pickle.
- Stuff a cherry tomato, a ball of mozzarella and a basil leaf on each stick – almost to the end of the stick.
- You can cut larger cherry tomatoes in half.
- Sprinkle the ingredients with salt and freshly ground pepper. Sprinkle with balsamic sauce or olive oil.
Ham and Swiss cheese on the stick
Ingredients:
- 1 can (20 ounces) pineapple chunks
- 1/2 cup orange marmalade
- 1 tablespoon prepared mustard
- 1/4 teaspoon ground cloves
- 1 lb. fully cooked ham, cut into 1-inch cubes
- ½ lb. Swiss cheese, cut into 1-inch cubes
- 1 medium green pepper, cut into 1-inch pieces, optional
Preparation:
- Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves, and reserved pineapple juice.
- On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper.
- Place kabobs on greased grill rack.
- Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning, and basting frequently with marmalade sauce. Serve with remaining sauce.
Zucchini and Salmon Skewer
Ingredients:
- 6-8 oz of Fresh Salmon
- 3/4 of red pepper
- 1/2 of Zucchini
- 1/2 clove of Garlic
- 2 slices of lemon
- 1 teaspoon of Rapeseed Oil
- 1 pinch of Salt
- 1 pinch of Black pepper
- 1/3 cup of quinoa
Preparation:
- Dice the salmon, pepper, and zucchini into thick cubes.
- Squeeze the garlic through the press.
- Squeeze the lemon juice.
- Stir in the oil, lemon juice, garlic, and spices.
- Brush the prepared marinade over the fish and set aside for 10-15 minutes.
- Stuff the fish and vegetables alternately on the sticks.
- Grill on both sides.
- Serve with quinoa. Cook it according to the recipe on the package.
Figure friendly skewers out of the oven
Ingredients:
- 1 cup of chicken fillet
- half red and yellow peppers
- half an onion
- half a small zucchini
- spices: salt, pepper, hot pepper, curry
- wooden skewers.
Preparations:
- Wash the chicken and cut it into small pieces, then season it.
- Cut the peppers and zucchini similarly, and the onion into stripes.
- Then stuff all the ingredients on the sticks.
- Bake in an oven preheated to 375 F for about half an hour.
French Toast on the stick
Ingredients:
- 1 cup milk (any kind of milk will work)
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 4 cups brioche, French or sandwich bread (cut into 2-inch cubes)
- 1 tablespoon butter or oil
- 16 strawberries, stems removed
- 16 grapes
- 2 bananas, sliced into 1/2-inch coins
- 8 wooden skewers
Preparation:
- In a bowl, whisk together the milk, eggs, honey, and cinnamon.
- Dip the bread cubes in the milk mixture to coat each side.
- Heat the butter in a skillet over medium heat and cook the bread for 1 1/2 minutes on each side, or until golden brown.
- Skewer the French toast cubes, strawberries, bananas, and grapes. Serve with maple syrup for dipping.
Sweet and Sour Meatball Skewers
Ingredients:
- 32 frozen fully cooked 1-inch meatballs, thawed (1 lb.)
- 1 red pepper, cut into 1-inch squares
- 1 green pepper, cut into 1-inch squares
- 1/4 cup apricot jam
- 1/4 cup barbecue sauce
Preparation:
- Heat a grill to medium-high. Thread the peppers and meatballs alternately onto 8 skewers.
- Microwave the jam in a small bowl for 15 seconds. Add the barbecue sauce and stir to combine.
- Place the meatball skewers on the grill and brush with the sauce. Grill for 8-10 minutes, turning and basting with the sauce occasionally.
- Serve warm.
Hawaiian Ham and Pineapple Skewers
Ingredients:
- 16 oz of grams sliced ham
- 1 1/2 cups fresh pineapple chunks
- 1 sweet bell pepper cut into 1″ chunks
- 1/2 cup barbecue sauce
Preparation:
- Weave ham strips onto the skewers, alternating with pineapple and peppers.
- Eat cold, or brush with barbecue sauce and grill for 5-10 minutes until slightly caramelized. You can also baking in the oven until hot if desired.
Strawberry brownie and marshmallows sticks
Ingredients:
Pack of large marshmallows
1 box of fresh strawberries
1 cup of semi-sweet or milk chocolate chips
Preparation:
- Wash the strawberries, and cut the tops off
- Make the brownies from scratch, or just buy
- Cut the brownies into small squares
- Melt some semi-sweet chocolate chips.
- Put the 3 ingredients on the skewers.
- Drizzle the finish skewers with the melted chocolate.
Tortellini & Pesto Skewers
Ingredients:
- 20 oz Tortellini refrigerated (regular & spinach mix preferred but any variety will work)
- 1/2 Cup of Pesto prepared
- 4 oz Sun Dried Tomatoes packed in oil, Julienned
- Small wooden Skewers
Preparations:
- Cook tortellini according to package instructions. Drain and place either back in pan or in a large bowl.
- Stir pesto into tortellini to coat evenly.
- Drain liquid from sun dried tomatoes and place in small bowl.
- Skewer one tortellini followed by a strip of tomato then one more tortellini and one more tomato.
Sandwich on the stick
Ingredients:
- 6 slices of the French baguette
- 1/2 little gem lettuce
- 3 slices ham
- 3 slices chicken
- 3 slices cheese
- 3 cherry tomatoes
- 6 slices cucumber
- 6 red grapes
Preparations:
- This is so easy it does not need instructions.
- Simply thread the ingredients onto 3 wooden skewers in whatever order you like.
- Be careful as the skewers can be very sharp for little hands.
Bacon and Brussels Sprout Skewers
Ingredients:
- 1 pound bacon
- 2 pounds brussels sprouts
- 1 teaspoon ghee
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Small wooden skewers
Preparations:
- Cut each strip of bacon in half lengthwise. In a frying pan on medium heat, cook the bacon until it is partially cooked but still soft and pliable. (If you overcook the bacon, it will be difficult to weave it onto the skewer.) Remove the bacon from the pan and set it aside. Remove most of the bacon grease from the pan, leaving just enough to coat it.
- Cut the brussels sprouts in half lengthwise. Add the sprouts, ghee, garlic powder, and sea salt to the frying pan. Sauté on medium heat until the sprouts are tender and browned.
- Preheat the oven to 375ºF.
- Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a brussels sprout slice and weave the bacon around the sprout and back through the skewer, creating a wave pattern between the sprouts. Move the bacon and the sprout down the skewer and repeat this process 2-3 more times for each skewer.
- Bake the skewers in a baking pan for 5-10 minutes, or until the bacon is fully cooked.
Spiral-Wrapped Sausages on a Stick
Ingredients:
- 1 cup whole wheat flour
- 1 envelope of rapid yeast
- 1/2 teaspoon salt
- 2 tbsp brown sugar
- 3/4 cup cottage cheese
- 1/4 cup water
- 1 tbsp Vegetable Oil
- 1 egg
- 1-1/4 to 1-3/4 cups all-purpose flour
- 12 polish sausages brats, or any other fully cooked sausage/dog
- 12 popsicle sticks
- Dipping sauce
- 1/3 cup yellow mustard
- 2 tbsp dill pickle relish lightly drained
Preparation:
- Mix whole wheat flour, yeast, salt, and sugar in a mixer bowl.
- Combine cottage cheese, water, and oil; heat to very warm, between 120° to 130°F.
- Add to flour mixture along with the egg. Beat for 3 minutes on medium speed.
- Add 1/2 cup all-purpose flour; beat 1 minute. Gradually add enough remaining all-purpose flour to form a soft dough.
- Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until dough is smooth and elastic. Cover and let dough rest for 10 minutes.
- Roll dough into a 12 x 10-inch rectangle. Cut twelve 1-inch strips (each 10 inches in length). Wrap a strip around each sausage, tucking ends under sausage.
- Place on a parchment-lined or greased baking sheet.
- Cover and let rise 20 minutes, until puffy (dough will not double).
- Place in preheated 350°F oven and bake for 15 to 20 minutes until golden brown.
- Remove and insert stick in one end. Serve immediately with dipping sauce.
