Name: Meat on Sticks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Global
Ingredients: 1.5 lbs chicken breast, beef sirloin, or lamb, cut into bite-sized pieces; Wooden or metal skewers; 1 tbsp olive oil (for brushing); For the marinade:; 3 tbsp olive oil; 2 tbsp soy sauce or lemon juice; 2 cloves garlic, minced; 1 tsp paprika; Salt and pepper to taste; Optional: 1 tsp honey, chili flakes, chopped herbs, or 2 tbsp yogurt

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Meat on Sticks—whether skewered, grilled, baked, or broiled—is one of my favorite ways to serve flavorful, easy-to-eat protein. From juicy chicken to marinated beef or lamb, there’s something satisfying about picking up a stick and diving into a smoky, savory bite. It’s perfect for gatherings, meal prep, or quick weeknight dinners.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile. I can switch up the meat, change the marinade, and cook it however I want—grill, oven, or stovetop. Plus, serving food on sticks just makes it more fun, whether I’m entertaining or trying to get kids excited about dinner. It’s easy to prep ahead and full of bold flavor. Meat on Sticks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the skewers:

Chicken breast, beef sirloin or lamb, cut into bite-sized pieces
Wooden or metal skewers
Olive oil

For the marinade (basic version):

Olive oil
Soy sauce or lemon juice
Garlic, minced
Paprika
Salt and pepper
Optional: honey, chili flakes, herbs, or yogurt (for tenderness)

Directions

If using wooden skewers, I soak them in water for 30 minutes to prevent burning.
I cut the meat into uniform chunks and place them in a bowl or zip-top bag.
I whisk together the marinade ingredients and pour over the meat, letting it marinate in the fridge for at least 30 minutes (or overnight for more flavor).
I thread the marinated meat onto the skewers, leaving space between the pieces for even cooking.
I grill, broil, or bake at 400°F (200°C) for about 12–15 minutes, turning halfway through, until the meat is cooked through and lightly charred.

Servings and timing

This recipe serves about 4. It takes 15 minutes to prep (plus marinating time) and 12–15 minutes to cook.

Variations

I like adding chunks of vegetables like bell peppers, onions, or zucchini between the pieces of meat. I’ve also made this with teriyaki marinade for an Asian twist or yogurt and spices for a Middle Eastern-style skewer. Shrimp, tofu, or even halloumi cheese also work great on sticks if I want to mix things up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I remove the meat from the skewers and warm it in a skillet or microwave. I don’t recommend freezing already-cooked skewers, but the raw marinated meat freezes well. Meat on Sticks

FAQs

What’s the best cut of meat to use?

I usually go with chicken breast, beef sirloin. They cook quickly and stay tender when marinated.

Can I cook these without a grill?

Yes, I broil them in the oven or cook them in a grill pan on the stove. They still get nice browning and flavor.

How long should I marinate the meat?

At least 30 minutes is good, but I prefer a few hours or overnight for deeper flavor.

Can I use pre-cut stew meat?

I’ve tried it, but I find that marinating and cutting my own results in more tender, flavorful skewers.

What sauces go well with meat on sticks?

I love serving these with garlic yogurt sauce, tzatziki, chimichurri, BBQ sauce, or a spicy chili-lime dip.

Conclusion

Meat on Sticks is a simple, flexible recipe I return to again and again. I love how easy it is to prep, cook, and customize. Whether I’m grilling outside or cooking in the oven, skewers always bring bold flavor, minimal mess, and lots of fun to the table.