A marinade of orange, cumin, and saffron flavors these juicy chicken and tomato kebabs. Get the recipe for Spiced Chicken and Tomato Kebabs (Jujeh Kabab) »

Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) »

Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs. See the recipe for Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce) »

This lamb kebab is adapted from a recipe in Anissa Helou’s Mediterranean Street Food. Get the recipe for Shish Kebab »

Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade. Get the recipe for Pork Kebabs with Cucumber-Mint Yogurt Sauce »

Sun-dried tomatoes and Aleppo peppers stud these Lebanese kebabs.

These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State’s Southern Tier, their name derives from the Italian spiedino or spiedo (“skewer” and “spit”). Get the recipe for Spiedies »

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »

Double-skewering scallions ensures they don’t fall through grill grates and allows for easier basting and flipping.

These fragrant chicken kebabs hail from North India.

Wide, flat metal skewers are ideal for grilling this style of ground-meat kebab. The spiced meat mixture can also be formed into patties if you don’t have skewers. See the recipe for Spiced Lamb Kebabs »

Oregano and garlic give these grilled pork kebabs their signature flavor. See the recipe for Pork Kebabs »

These kebabs are made of ground lamb and beef and seasoned with turmeric, paprika, and saffron.