No outdoor celebration, whether it's a street fair or tailgate, is complete without some kind of food on skewers. You can also find street vendors in virtually every country around the world serving skewered treats, from Greek fish kebabs to Southeast Asian satays.

These super simple recipes can be made ahead and taken to any outdoor gathering. Or, skewer them up ahead of time and grill them off fresh in your backyard for your guests. Either way, you will be eating well whether in the stadium parking lot or city park.

Curried Chicken Skewers

1. Combine yogurt, garlic, ginger, lemon juice, curry, 1/2 teaspoon salt and pepper in medium bowl. Add chicken strips and toss to coat well. Refrigerate at least 3 hours or overnight.

2. Prepare a charcoal or gas grill to medium-high heat. Thread chicken on skewers, dividing equally. Brush chicken with olive oil; season with salt and pepper. Grill kebabs until just cooked through, turning frequently, about 5 minutes.

3. Transfer to a platter and sprinkle mint over to garnish. Serve immediately.

Teriyaki Pork Skewers

1 whole pork tenderloin, about 1 ½ pounds, cut into ½-inch cubes
Extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/4 cup soy sauce
2 tablespoons light brown sugar
2 tablespoons minced green onion
Juice of ½ a lime
1 small garlic clove, minced
Chopped fresh mint, for garnish
Twelve 6- to 8-inch bamboo skewers, soaked in water 30 minutes

1. Thread each skewer with 3 or 4 cubes of pork and transfer to a shallow dish.

2. In a small bowl, stir soy sauce, sugar, green onion, lime juice, and garlic together until combined. Pour soy mixture over the pork skewers, turning them to evenly coat. Let stand 10 minutes. Prepare medium-hot fire in grill; put skewers on the grill and cook, turning frequently, until browned and cooked through, 5-6 minutes.

3. Transfer to a platter and sprinkle mint over to garnish. Serve immediately.

Sweet and Spicy Pineapple Skewers

1 large pineapple, peeled and cut lengthwise into twelve 4"-by-1" pieces
¼ cup light brown sugar
½ teaspoon coarse salt
½ teaspoon chili powder
1 lime, halved
Chopped fresh mint, for garnish
Twelve 6- to 8-inch bamboo skewers, soaked in water 30 minutes

1. Skewer the pineapple strips. On a plate, with a fork, mix together the brown sugar, salt, and chili powder until combined.

2. Preheat a gas grill or prepare a charcoal grill to medium-high heat. Dip pineapple skewers into the sugar mixture, pressing it onto all sides. Grill pineapple, turning often, until light brown and caramelized, 3-4 minutes. Do not let the sugar burn.

3. Transfer skewers to a platter, squeeze fresh lime juice over them, and sprinkle mint over to garnish. Serve immediately.