Around the World in 60(÷10) Skewers

I've got food on a stick from every continent, barring Antarctica because I'm not trying to become a frozen meat stick myself. There are many ways to make these skewers and many countries adapt them in their own forms and to that, I give a framework of ingredients to which grilling preference and sauce mixtures become yours to create. You can transport your taste palate anywhere in the world from the comfort of your home with these delectable street food swords. So, without further ado, en garde!

Africa: Beef Suya (Kyinkyinga -- Ghana/Agashe -- Sudan) -- Nigeria

Vibe: Walking through the streets in North/West Africa in the early evening, last remnants of sunshine illuminating the bustling marketplace as you sit on a bench with a takeout basket of beef suya skewers, massa , and a cold drink

Pairings: Massa (rice cakes), crisped vegetables, noodles/eggs, beer

Flavour Profile: spicy undertones, smoky and earthy notes, full-bodied

1 ½ pounds tozo (or boneless short ribs)

¼ cup peanut oil, plus more for grilling

2 tablespoons suya spice blend (Roasted Peanuts, Garlic Powder, Onion Powder, Smoked Paprika, Ginger, Crushed Red Pepper, Salt)

1 (2-inch) piece fresh ginger

2 garlic cloves

Kosher salt

Lime (optional, for garnish)

¼ cup toasted peanuts

Asia: Satay Kambing -- Indonesia

Vibe: looking up at the nearby mountains from your outdoor seating at the modest warung (small restaurant, usually family-owned/operated). The smells of banana leaves, open grills, and fresh air emanate as you dig into your skewers of satay kambing with hot sticky rice, a refreshing Teh Botol, and extra peanut sauce, please and thank you.

Pairings: Krupuk (fish/prawn crackers), grilled tomatoes, and an iced tea/coconut water (bonus points if consumed from the coconut itself)

Flavour Profile: Juicy, Sweet-and-Sour, Mild Heat, Soft Coconut Aroma

500 g lamb / mutton fillet, diced (1cm each side)

3 tbsp Indonesian sweet soya sauce ( kecap manis)

2 tbsp oil or melted butter

3 gloves garlic

2 tsp roasted coriander or 1 tsp coriander powder

½ tsp roasted cumin or 1/4 tsp cumin powder

1 cm fresh turmeric or 1/2 tsp turmeric powder

½ tsp pepper powder

1 tsp salt or to taste

FOR PEANUT SAUCE

2 pc large red chilis, boiled

4 pc small red chilis, boiled

1 gloves garlic, boiled

1 tsp sugar

100 g roasted peanut, blended or Pindakaas

50 ml hot water

3 tbsp Indonesian sweet soya sauce (kecap manis)

Salt to taste

Europe: Döner Kebab -- Turkey

Vibe: sitting on a long table with friends and family, listening to Turkish music in a palatial restaurant, greeted with a large, colourful array of döner kebabs, chopped vegetables, sauces, and rich red wines

Pairings: go with the classic pita bread and tzatziki/hummus or liven it up a bit with a healthy drizzle of peri-peri sauce, some jasmine rice and a hearty wine

Flavour Profile: subtle, approachable spice notes with a big, rich, juicy meat-forward flavour for the carnivores out there

1 kg chicken thighs/lamb/beef , boneless and skinless

Olive oil

1 cup plain yoghurt , unsweetened

3 garlic cloves

1 1/2 tsp coriander powder

2 tsp cumin powder

2 tsp paprika

1 tsp cayenne pepper

1 1/2 tsp onion powder

1/2 tsp black pepper

2 1/2 tbsp tomato paste

1 1/2 tsp salt

1 tbsp lemon juice

2 tbsp olive oil

North America: Cajun Shrimp Skewers -- USA

Vibe: after a stroll by the serene bayou, you step into the jovial Louisiana environment and order up some Cajun shrimp skewers and a Dark n' Stormy or sweet tea to wash it down and mellow out that Southern heat.

Pairings: grilled vegetables, yucca fries, or some garlic cheddar biscuits for that extra savoury oomph!

Flavour Profile: Louisiana has got both types of heat with the warm, Southern sun and Cajun spice. Getting an explosion of heat plus the woodsy char that comes off the grill onto the shrimp

2/3 cup (8 Tbsp) unsalted butter

6 cloves of garlic, pressed or minced

2 Tbsp cajun spice

1/2 tsp salt

1.5 Tbsp lemon juice

2 lbs uncooked large shrimp (21-25 count), peeled and deveined

Oceania: Crocodile Skewers -- Australia

Vibe: this is radical food, even down under, this is the food you have at a barbecue after driving to the outback, watching the sun set on the horizon, sitting in a circle of fold-out chairs, laughing and enjoying life

Pairings: smoked paprika fingerling potatoes, celery and ranch dip, and a must-have can of hoppy beer (recommend a lager)

Flavour Profile: this is for those who like adventure and freshness; it's a very game-y meat, can be a bit toothy but it soaks up whatever spices and flavours you mix in

400 g crocodile meat, cut into 2cm ¾" cubes

Salt & pepper, as desired

30 mL lime juice

30 mL olive oil

1 tbsp All-Purpose Flour

250 mL chicken stock

30 mL honey

30 g brown sugar

1 tbsp fresh ginger, finely diced

Fresh herbs for garnish

South America: Anticuchos de Pollo -- Peru

Vibe: coming into a local resto, out of the Peruvian summer sun and enjoying a shared plate of anticuchos de pollo with your friends as you outwards down the mountainous landscape to the lush forests

Pairings: pickled cucumbers/carrots, lime yogurt, tabbouleh, and a smooth white wine

Flavour Profile: a balanced hot and sweet flavour with a more nuanced umami aftertaste

1/2 cup red wine vinegar

2 tablespoons Aji Panca Paste

1 1/2 teaspoons soy sauce

1 large clove garlic, finely chopped

1 teaspoon fresh ginger, finely chopped

1 1/2 teaspoons ground cumin

2 teaspoons kosher salt

1/2 teaspoon freshly ground Black Peppercorns

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

Sea Salt, for garnish