20 Delicious Food on a Stick Recipes Perfect for Parties

Who says party food has to be fussy? From crispy corn dogs to juicy fruit kebabs, food on a stick is the ultimate crowd-pleaser—easy to make, fun to eat, and perfect for sharing. Whether you’re hosting a backyard BBQ or a game-night gathering, these 20 delicious skewered recipes will keep your guests happy (and your cleanup minimal). Let’s dive into the tastiest handheld bites around!

Grilled Shrimp Skewers with Garlic Butter

These juicy shrimp skewers are bathed in a rich garlic butter that caramelizes beautifully on the grill—perfect for summer cookouts or weeknight dinners with a fancy twist.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• Wooden or metal skewers (if wooden, soaked in water 30 mins)

Instructions:

1. Preheat grill to medium-high (400°F). Thread shrimp onto skewers (4–5 per skewer).
2. In a small bowl, whisk together melted butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper.
3. Brush shrimp skewers generously with the garlic butter mixture, reserving half for basting.
4. Grill skewers for 2–3 minutes per side, basting with reserved butter after flipping, until shrimp turn opaque and slightly charred.
5. Sprinkle with chopped parsley and serve immediately.

The magic here? Double-basting locks in the garlicky, smoky flavor while keeping the shrimp plump. Serve with crusty bread to swipe up every last drop of butter.

Tip: For extra depth, add a pinch of red pepper flakes to the butter mixture.

Teriyaki Chicken Skewers with Pineapple

Sweet, sticky teriyaki glaze meets juicy pineapple in these crowd-pleasing skewers—perfect for weeknights or backyard BBQs.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups fresh pineapple chunks (1-inch pieces)
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp mirin
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp sesame seeds (for garnish)
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

1. Marinate: Whisk together soy sauce, honey, mirin, ginger, and garlic in a bowl. Reserve 1/4 cup of the sauce. Add chicken to the remaining marinade, toss to coat, and refrigerate for 30 minutes (or up to 2 hours).
2. Skewer: Thread chicken and pineapple alternately onto skewers, leaving a small space between pieces.
3. Cook: Heat oil in a large grill pan or skillet over medium-high. Cook skewers for 5–6 minutes per side, basting with reserved sauce, until chicken reaches 165°F and glaze is caramelized.
4. Serve: Sprinkle with sesame seeds and drizzle with any remaining sauce.

The caramelized pineapple adds a smoky-sweet contrast to the savory teriyaki—trust us, you’ll want extras!

Tip: For extra char, finish skewers under the broiler for 1–2 minutes.

Beef and Vegetable Kabobs with Chimichurri Sauce

These juicy kabobs are a summer grilling dream—tender beef and colorful veggies get a bright, herby kick from homemade chimichurri.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1.5-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 zucchini, sliced into ½-inch rounds
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup fresh parsley, tightly packed
• ¼ cup fresh cilantro
• 3 garlic cloves
• 2 tbsp red wine vinegar
• ½ tsp crushed red pepper flakes

Instructions:

1. Prep the skewers: Soak 8 wooden skewers in water for 20 minutes. Thread beef, bell pepper, onion, and zucchini onto skewers, alternating ingredients.
2. Season: Brush kabobs with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt and ½ tsp black pepper.
3. Grill: Preheat grill to medium-high (400°F). Cook kabobs for 8–10 minutes, turning occasionally, until beef reaches 135°F (medium-rare) and veggies are charred at the edges.
4. Make chimichurri: While kabobs cook, pulse parsley, cilantro, garlic, remaining 1 tbsp olive oil, 2 tbsp red wine vinegar, and ½ tsp red pepper flakes in a food processor until finely chopped but not puréed.
5. Serve: Drizzle chimichurri over kabobs or serve on the side for dipping.

The magic here? The chimichurri’s tangy garlic notes cut through the rich beef, while the grill gives the veggies smoky sweetness—no marinade required!

Tip: For even cooking, keep similar-sized veggie pieces on each skewer (e.g., all peppers on one, all zucchini on another).

Caprese Salad Skewers with Balsamic Glaze

These Caprese Salad Skewers with Balsamic Glaze are a fuss-free, crowd-pleasing appetizer that brings fresh flavors to any gathering—no fork required!

• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella balls (ciliegine size), drained
• 1/4 cup fresh basil leaves, roughly torn
• 2 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup balsamic glaze (store-bought or homemade)
• 12 (6-inch) wooden skewers

1. Assemble skewers: Thread one tomato half, a mozzarella ball, and a piece of basil onto each skewer. Repeat once per skewer for a layered effect.
2. Drizzle & season: Arrange skewers on a platter. Drizzle evenly with 2 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
3. Finish with glaze: Just before serving, zigzag 1/4 cup balsamic glaze over the top for a sweet-tangy contrast.

The glaze clings to the creamy mozzarella and juicy tomatoes, creating little bursts of flavor in every bite—perfect for passing around at summer parties!

Tip: For a make-ahead version, prep skewers (without glaze) and refrigerate up to 2 hours; add glaze right before serving.

Pork Satay Sticks with Peanut Sauce

These juicy Pork Satay Sticks with Peanut Sauce are a crowd-pleasing appetizer or weeknight dinner—marinated in bold spices and served with a creamy, slightly sweet peanut dip.

• 1 lb pork tenderloin, thinly sliced into 1-inch strips
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 cup creamy peanut butter
• 1/3 cup coconut milk
• 1 tbsp brown sugar
• 1 tsp sriracha (optional)
• Bamboo skewers, soaked in water for 30 minutes

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp cumin, and 1/2 tsp turmeric. Add pork strips, tossing to coat. Cover and marinate in the fridge for at least 1 hour (or up to 4 hours).
2. Thread pork onto soaked skewers, folding strips accordion-style. Heat a grill or grill pan to medium-high. Cook skewers for 3–4 minutes per side until lightly charred and cooked through.
3. While pork cooks, make the sauce: In a small saucepan over low heat, whisk 1/4 cup peanut butter, 1/3 cup coconut milk, 1 tbsp brown sugar, and 1 tsp sriracha (if using) until smooth and warmed through, about 3 minutes.

The smoky-sweet pork pairs perfectly with the rich, nutty sauce—plus, skewers make cleanup a breeze!

Tip: For extra tender pork, slice against the grain before marinating.

Rainbow Fruit Skewers with Honey Yogurt Dip

These vibrant skewers are a feast for the eyes and the taste buds—perfect for brunch, parties, or a fun snack that kids will love!

Ingredients:

• 1 cup strawberries, hulled and halved
• 1 cup pineapple chunks
• 1 cup green grapes
• 1 cup blueberries
• 1 cup mango chunks
• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla extract
• 8–10 wooden skewers (6-inch)

Instructions:

1. Prep the fruit: Thread strawberries, pineapple, grapes, blueberries, and mango onto skewers in rainbow order, alternating colors.
2. Make the dip: In a small bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth.
3. Serve: Arrange skewers on a platter with the dip in a bowl alongside. Chill until ready to serve (up to 1 hour).

The contrast of juicy fruit with creamy, lightly sweetened yogurt makes this feel indulgent yet wholesome. Plus, the rainbow presentation is an instant mood-lifter!

Tip: Soak wooden skewers in water for 15 minutes before assembling to prevent splintering.

Lamb Kofta Kebabs with Tzatziki

These juicy, spiced lamb kofta kebabs are a flavor-packed crowd-pleaser, especially when paired with cool, creamy tzatziki for dipping.

Ingredients

• 1 lb ground lamb
• 1 small yellow onion, grated (about 1/4 cup)
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup tzatziki sauce (store-bought or homemade)

Instructions

1. In a large bowl, combine ground lamb, grated onion, minced garlic, parsley, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined.
2. Divide the mixture into 8 equal portions and shape each into a 4-inch log around metal or soaked wooden skewers.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook kebabs for 3–4 minutes per side, turning gently, until browned and cooked through (internal temp of 160°F).
4. Serve immediately with tzatziki for dipping.

The smoky spices and fresh herbs in these kebabs create a perfect balance, while the tzatziki adds a refreshing tang. Tip: For extra tenderness, let the shaped kebabs rest in the fridge for 30 minutes before cooking.

Candied Bacon-Wrapped Bananas on Sticks

Sweet, salty, and totally addictive—these bacon-wrapped bananas are the ultimate party snack or game-day treat.

Ingredients:

• 4 medium ripe (but firm) bananas, cut into 1.5-inch chunks
• 8 slices thin-cut bacon
• 1/4 cup packed light brown sugar
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep: Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top.
2. Coat the bacon: In a small bowl, mix 1/4 cup brown sugar, 1/2 tsp smoked paprika, and 1/4 tsp cayenne (if using). Press each bacon slice into the mixture to coat evenly.
3. Wrap & skewer: Tightly wrap a coated bacon slice around each banana chunk, then thread onto a skewer (2 chunks per stick). Place on the rack.
4. Bake: Cook for 18–20 minutes, flipping halfway, until bacon is crisp and caramelized.
5. Cool slightly: Let rest for 5 minutes—the sugar coating will harden into a glossy, crackly shell.

The magic here? The bananas soften into creamy pockets, contrasting the bacon’s crunch and smoky-sweet glaze.

Tip: For extra flair, drizzle with melted chocolate or a pinch of flaky salt before serving.

Spicy Tofu Skewers with Sesame Ginger Glaze

These skewers pack a punch with bold spice and a sticky-sweet glaze—perfect for grilling or broiling when you crave something fiery yet balanced.

Ingredients:

• 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp rice vinegar
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Marinate the tofu: In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp ginger, 2 cloves garlic, and 1 tsp rice vinegar. Add tofu cubes and toss gently. Let marinate for 20 minutes.
2. Skewer: Thread tofu onto soaked wooden skewers, leaving a little space between cubes.
3. Cook: Heat a grill or broiler to high (450°F). Grill skewers for 3–4 minutes per side, brushing with leftover marinade, until edges are charred and glaze is sticky.
4. Garnish: Sprinkle with 1 tbsp sesame seeds and sliced green onions.

The magic here? The glaze caramelizes into a glossy, spicy-sweet crust while the tofu stays tender inside—no mushiness in sight.

Tip: For extra crispiness, bake the marinated tofu at 400°F for 15 minutes before skewering and grilling.

Mini Corn Dogs with Mustard Dipping Sauce

These bite-sized corn dogs are a nostalgic crowd-pleaser, with a crispy golden crust and a tangy mustard sauce that’s just right for dipping.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup buttermilk
• 2 tbsp melted butter
• 8 mini smoked sausages or hot dogs
• Vegetable oil, for frying
• 1/4 cup Dijon mustard
• 1 tbsp honey
• 1 tsp apple cider vinegar

Instructions:

1. In a bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt. Add 1 large egg, 1 cup buttermilk, and 2 tbsp melted butter; stir until smooth.
2. Heat 2 inches of vegetable oil in a deep pot to 375°F. Pat the mini sausages dry, then skewer each with a toothpick.
3. Dip each sausage into the batter, coating completely. Fry 2–3 at a time for 2–3 minutes until deep golden, turning once. Drain on paper towels.
4. For the sauce, whisk together 1/4 cup Dijon mustard, 1 tbsp honey, and 1 tsp apple cider vinegar. Serve with warm corn dogs.

The secret? A touch of honey in the mustard sauce balances the savory crunch of the cornmeal crust—perfect for game day or snack time.

Tip: Keep the oil temperature steady—if it’s too low, the batter will absorb oil; too high, and it’ll brown before cooking through.

Grilled Halloumi and Veggie Skewers

These skewers are a summer game-changer—juicy veggies and salty halloumi come together in a smoky, charred bite that’s impossible to resist.

Ingredients:

• 8 oz halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Prep the grill: Heat a grill or grill pan to medium-high (about 400°F).
2. Make the marinade: In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, ½ tsp smoked paprika, ¼ tsp salt, and ¼ tsp black pepper.
3. Toss the veggies and halloumi: Add the bell pepper, zucchini, red onion, and halloumi to the bowl. Gently toss until evenly coated.
4. Skewer: Thread the veggies and halloumi onto metal or soaked wooden skewers, alternating ingredients.
5. Grill: Cook skewers for 3–4 minutes per side, until veggies are tender with grill marks and halloumi is golden-brown.

The magic here? Halloumi holds its shape on the grill, giving you crispy edges and a creamy center—no sad, crumbled cheese here!

Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Chocolate-Dipped Marshmallow Pops

These playful treats are a breeze to make and perfect for gifting (or sneaking a few for yourself!). The combo of fluffy marshmallows and rich chocolate is downright irresistible.

Ingredients:

• 12 large marshmallows
• 6 oz semisweet chocolate chips (about 1 cup)
• 1 tbsp coconut oil
• 1/4 cup rainbow sprinkles
• 6 paper lollipop sticks or wooden skewers

Instructions:

1. Insert a lollipop stick into each marshmallow, pushing halfway through.
2. In a microwave-safe bowl, combine chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted (about 1–1.5 minutes total).
3. Holding a marshmallow by the stick, dip it into the chocolate, swirling to coat evenly. Let excess drip off.
4. Immediately roll the bottom half of the marshmallow in 1/4 cup rainbow sprinkles while chocolate is still wet. Place upright in a cup or styrofoam block to set.
5. Repeat with remaining marshmallows. Let stand at room temperature until chocolate hardens, about 30 minutes.

The magic here? The coconut oil keeps the chocolate glossy and just the right thickness for dipping—no messy tempering required!

Tip: For a festive twist, swap sprinkles with crushed peppermints or edible glitter.

BBQ Chicken Skewers with Smoky Rub

These juicy BBQ chicken skewers are packed with smoky-sweet flavor, thanks to a simple homemade rub that caramelizes beautifully on the grill.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/3 cup BBQ sauce, plus extra for serving

Instructions:

1. Prep: Soak 8 wooden skewers in water for 30 minutes (or use metal skewers). Preheat grill to medium-high (400°F).
2. Make the rub: In a bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp brown sugar, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using).
3. Coat the chicken: Toss chicken pieces with 2 tbsp olive oil, then sprinkle the rub evenly over them, massaging to adhere.
4. Skewer: Thread chicken onto skewers, leaving small gaps between pieces.
5. Grill: Cook skewers for 5 minutes per side. Brush with 1/3 cup BBQ sauce during the last 2 minutes of cooking, until internal temperature reaches 165°F and edges are lightly charred.

The magic here? The rub creates a crispy, caramelized crust that locks in moisture—no dry chicken here! Serve with extra BBQ sauce for dipping.

Tip: For extra smokiness, add a soaked wood chip packet to your gas grill or use charcoal.

Cheese-Stuffed Meatball Sticks

These playful meatball sticks pack a gooey, cheesy surprise inside—perfect for game day or a fun family dinner.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz mozzarella cheese, cut into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 cup marinara sauce (for dipping)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and black pepper. Mix gently until just combined.
3. Shape the mixture into 12 equal portions. Flatten each into a patty, place a mozzarella cube in the center, and roll into a log around the cheese, sealing tightly.
4. Heat olive oil in a skillet over medium-high. Sear meatball sticks for 2 minutes per side until browned, then transfer to the baking sheet.
5. Bake for 12–15 minutes until cooked through. Let rest 5 minutes before serving with warm marinara sauce.

The melty mozzarella core makes these irresistible—just wait for the first pull-apart bite to see the magic!

Tip: For extra crispiness, broil the sticks for 1–2 minutes at the end.

Caramel Apple Pops with Crushed Nuts

These Caramel Apple Pops with Crushed Nuts are the perfect handheld treat—sweet, crunchy, and totally irresistible.

• 4 medium crisp apples (like Granny Smith or Honeycrisp)
• 1 cup store-bought soft caramels, unwrapped
• 2 tbsp heavy cream
• 1/2 cup finely chopped nuts (pecans, peanuts, or almonds)
• 8 wooden popsicle sticks

1. Wash and dry the apples, then remove the stems. Insert a popsicle stick firmly into the top of each apple where the stem was.
2. In a microwave-safe bowl, combine the caramels and 2 tbsp heavy cream. Microwave in 30-second intervals, stirring between each, until smooth (about 1–2 minutes total).
3. Holding a popsicle stick, dip each apple into the caramel, tilting to coat evenly. Let excess drip off for 5–10 seconds.
4. Immediately roll the caramel-coated apple in the 1/2 cup chopped nuts, pressing gently to adhere. Place on parchment paper to set for 15 minutes.

The contrast of creamy caramel, crisp apple, and toasty nuts makes these pops a crowd-pleaser—no fancy candy-making skills required!

Tip: For easier dipping, chill the apples for 30 minutes before coating—the caramel will cling better.

Grilled Salmon Skewers with Lemon Dill Sauce

These juicy salmon skewers are bursting with bright, herby flavor—perfect for a quick weeknight dinner or a summer cookout.

Ingredients:

• 1 lb salmon fillet, skin removed, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1 tsp honey
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

Instructions:

1. Preheat grill to medium-high (about 400°F). Thread salmon cubes onto skewers, leaving a little space between each piece.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Brush mixture evenly over salmon skewers.
3. Grill skewers for 3–4 minutes per side, turning gently, until salmon is opaque and flakes easily with a fork.
4. Meanwhile, make the sauce: Stir together 1/4 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp dill, and 1 tsp honey in a small bowl.
5. Serve skewers warm with lemon dill sauce for dipping.

The smoky paprika and tangy yogurt sauce make these skewers irresistible—plus, they cook in under 10 minutes!

Tip: For extra flavor, zest the lemon before juicing it and add a pinch to the sauce.

Sweet and Sour Pork Sticks

These juicy pork skewers hit all the right notes—sticky, tangy, and just a little spicy—perfect for your next backyard grill session or weeknight dinner twist.

Ingredients:

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1/3 cup ketchup
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp vegetable oil
• 1 bell pepper (any color), cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Marinate: In a bowl, whisk together 1/3 cup ketchup, 3 tbsp rice vinegar, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp ginger, and 1/2 tsp red pepper flakes. Reserve 1/4 cup of the sauce; toss pork cubes in the rest and marinate for 20 minutes.
2. Skewer: Thread pork and bell pepper pieces alternately onto soaked skewers.
3. Grill: Heat 1 tbsp vegetable oil in a grill pan or outdoor grill over medium-high. Cook skewers for 3–4 minutes per side, basting with reserved sauce, until pork reaches 145°F and edges caramelize.

The magic here? That double-hit of sauce—marinating and basting—gives every bite a glossy, finger-licking glaze.

Tip: For extra char, broil skewers on a sheet pan for 2 minutes after grilling.

Veggie Tempura Skewers with Soy Dipping Sauce

These crispy, golden tempura skewers are a fun twist on classic Japanese frying—perfect for dipping, sharing, or even serving as a party appetizer!

Ingredients:

• 1 cup all-purpose flour
• 1 cup ice-cold sparkling water
• 1 large egg, lightly beaten
• 1 tsp baking powder
• 1/2 tsp salt
• 1 small zucchini, sliced into 1/4-inch rounds
• 1 small sweet potato, thinly sliced
• 1 red bell pepper, cut into 1-inch pieces
• 4 oz cremini mushrooms, stems removed
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• Vegetable oil, for frying
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Make the batter: In a bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold sparkling water, 1 beaten egg, 1 tsp baking powder, and 1/2 tsp salt until just combined (small lumps are okay). Keep chilled.
2. Prep the skewers: Thread zucchini, sweet potato, bell pepper, and mushrooms onto soaked skewers, leaving space between pieces.
3. Fry: Heat 2 inches of vegetable oil in a deep pot to 375°F. Dip each skewer into the batter, letting excess drip off, then fry 2-3 at a time for 2-3 minutes until golden and crisp. Drain on a wire rack.
4. Make the sauce: Whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp grated ginger until smooth.

The magic here? The fizzy batter creates an ultra-light crunch that clings perfectly to every veggie—no sad, flaky coating here!

Tip: For extra-crispy results, fry in small batches and keep the oil temperature steady (a candy thermometer helps!).

Banana S’mores on a Stick

Banana S’mores on a Stick

These playful skewers combine gooey marshmallows, melty chocolate, and caramelized bananas for a campfire treat you can make indoors!

Ingredients:

• 4 large bananas, peeled and cut into 1-inch chunks
• 16 large marshmallows
• 1/2 cup semisweet chocolate chips
• 1/4 cup graham cracker crumbs
• 4 wooden skewers (soaked in water for 30 minutes if grilling)

Instructions:

1. Thread banana chunks and marshmallows alternately onto skewers, leaving a little space between pieces.
2. Heat a grill pan or skillet over medium heat. Cook skewers for 2–3 minutes per side, turning gently until bananas soften and marshmallows turn golden.
3. Immediately sprinkle each skewer with 2 tbsp chocolate chips, letting them melt slightly from the residual heat.
4. Roll the warm skewers in 1 tbsp graham cracker crumbs per serving to coat the marshmallows and chocolate.

The contrast of crispy crumbs, creamy banana, and toasty marshmallow makes these irresistible—no campfire required!

Tip: For extra decadence, drizzle with melted peanut butter before adding the graham crumbs.

Garlic Herb Potato Skewers with Aioli

These golden, crispy potato skewers are packed with garlicky herb flavor and served with a creamy, tangy aioli—perfect for your next backyard BBQ or game-day spread.

Ingredients:

• 1 ½ lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• ½ tsp black pepper
• ½ cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep potatoes: Toss halved baby potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Skewer: Thread potatoes onto soaked wooden skewers, leaving a little space between each piece.
3. Grill: Preheat grill to medium-high (about 400°F). Grill skewers for 12–15 minutes, turning occasionally, until potatoes are tender and crispy-edged.
4. Make aioli: While potatoes cook, whisk together ½ cup mayonnaise, 1 tbsp lemon juice, and 1 tsp Dijon mustard in a small bowl.

The smoky char from the grill pairs perfectly with the bright, garlicky aioli—these skewers disappear fast! Tip: For extra crispiness, parboil the potatoes for 5 minutes before skewering and grilling.

Conclusion

From savory skewers to sweet treats, these 20 food-on-a-stick recipes are sure to be a hit at your next party! Easy, fun, and endlessly customizable, they’re perfect for any gathering. Give them a try, then let us know which ones you loved in the comments—and don’t forget to share your favorites on Pinterest! Happy cooking!