Smoky Grilled S'mores Skewers

How to Make Smoky Grilled S'mores Skewers

1. 1

   Step 1: Soak skewers; chop chocolate and prep graham

   Active 10 min · Passive 30 min

   Place the 12 wooden skewers in water to soak for at least 30 minutes (prevents burning). While they soak, finely chop the 8 oz (225 g) chocolate and divide it into 12 small foil cups or one shallow foil packet positioned so it can sit on the grill (about 2/3 oz / 18–20 g chocolate per cup). Break 6 whole graham-cracker sheets into 12 halves and set aside. Active prep: 10 minutes; passive soak: 30 minutes.

   For this step

   • 8 ozSemisweet or dark chocolate, finely chopped
   • 6 countGraham cracker sheets (whole), broken into 12 halves
   • 12 countWooden skewers, 10–12 inch (soaked 30 minutes)
   
2. 2

   Step 2: Thread marshmallows onto skewers

   Active 8 min

   After skewers have soaked, thread 2 large marshmallows onto each skewer, leaving at least 2 inches of handle uncovered for tongs and a safe grip. Arrange skewers on a tray so marshmallows sit upright and are easy to move to the grill. Active prep: 8 minutes.

   For this step

   • 24 countLarge marshmallows
   
3. 3

   Step 3: Preheat and prepare the grill for indirect heat

   Active 5 min · Passive 5 min

   Set up a two-zone fire on a gas or charcoal grill (one hot side, one cooler side). Preheat to medium (350–400°F / 175–200°C). Brush the cooler-side cooking grate lightly with 1 tbsp neutral oil on a folded paper towel held with tongs to prevent sticking. If you want extra smoke, place a small foil packet of soaked wood chips or a smoker box on the hot side. Preheating and setup: 5 minutes active, 5 minutes passive while grill comes to temperature.

   For this step

   • 1 tbspNeutral oil (vegetable or grapeseed), for brushing grill
4. 4

   Step 4: Grill marshmallows and melt chocolate

   Active 8 min · Passive 3 min

   Place marshmallow skewers on the cooler (indirect) side of the grill and arrange the 12 foil chocolate cups on the cooler side as well so they warm slowly. Close the lid and let marshmallows puff and develop deep golden color—about 1½–3 minutes; turn the skewers as needed to expose all sides to smoke and ambient heat. The chocolate will soften and melt in about 2–4 minutes; check and remove the foil cups with tongs when smooth. Use tongs or heatproof gloves and watch for flare-ups; do not hold skewers directly in open flame. Active grilling: 8 minutes; short rest/monitor passive: 3 minutes.
   
5. 5

   Step 5: Assemble s'mores and finish with optional twists

   Active 6 min

   Work quickly while chocolate and marshmallows are warm: place a melted chocolate cup onto a graham half, slide a hot marshmallow off its skewer onto the chocolate, then top with the matching graham half and press briefly to spread chocolate. For the salted-caramel twist, drizzle about 1–2 tsp caramel per 2 skewers (use the optional 1/2 cup as needed) and finish with a light sprinkle of flaky sea salt. For the orange-spiced twist, sprinkle about 1/4 tsp orange zest + a pinch (about 1/16 tsp) cinnamon over each pair of skewers for a citrus-warm spice lift. Let assembled s'mores rest 30–60 seconds so chocolate firms slightly, then serve hot. Handle hot skewers and foil with tongs. Makes 12 finished skewers; serve 2 skewers per serving (serves 6).

   For this step

   • 1/2 cupCaramel sauce (store-bought or homemade) — optional salted-caramel twist
   • 1/4 tspFlaky sea salt — for salted-caramel twist (optional)
   • 1 tspFresh orange zest — for orange-spiced twist (optional)
   • 1/4 tspGround cinnamon — for orange-spiced twist (optional)
   

1. Place the 12 wooden skewers in water to soak for at least 30 minutes (prevents burning). While they soak, finely chop the 8 oz (225 g) chocolate and divide it into 12 small foil cups or one shallow foil packet positioned so it can sit on the grill (about 2/3 oz / 18–20 g chocolate per cup). Break 6 whole graham-cracker sheets into 12 halves and set aside. Active prep: 10 minutes; passive soak: 30 minutes.
2. After skewers have soaked, thread 2 large marshmallows onto each skewer, leaving at least 2 inches of handle uncovered for tongs and a safe grip. Arrange skewers on a tray so marshmallows sit upright and are easy to move to the grill. Active prep: 8 minutes.
3. Set up a two-zone fire on a gas or charcoal grill (one hot side, one cooler side). Preheat to medium (350–400°F / 175–200°C). Brush the cooler-side cooking grate lightly with 1 tbsp neutral oil on a folded paper towel held with tongs to prevent sticking. If you want extra smoke, place a small foil packet of soaked wood chips or a smoker box on the hot side. Preheating and setup: 5 minutes active, 5 minutes passive while grill comes to temperature.
4. Place marshmallow skewers on the cooler (indirect) side of the grill and arrange the 12 foil chocolate cups on the cooler side as well so they warm slowly. Close the lid and let marshmallows puff and develop deep golden color—about 1½–3 minutes; turn the skewers as needed to expose all sides to smoke and ambient heat. The chocolate will soften and melt in about 2–4 minutes; check and remove the foil cups with tongs when smooth. Use tongs or heatproof gloves and watch for flare-ups; do not hold skewers directly in open flame. Active grilling: 8 minutes; short rest/monitor passive: 3 minutes.
5. Work quickly while chocolate and marshmallows are warm: place a melted chocolate cup onto a graham half, slide a hot marshmallow off its skewer onto the chocolate, then top with the matching graham half and press briefly to spread chocolate. For the salted-caramel twist, drizzle about 1–2 tsp caramel per 2 skewers (use the optional 1/2 cup as needed) and finish with a light sprinkle of flaky sea salt. For the orange-spiced twist, sprinkle about 1/4 tsp orange zest + a pinch (about 1/16 tsp) cinnamon over each pair of skewers for a citrus-warm spice lift. Let assembled s'mores rest 30–60 seconds so chocolate firms slightly, then serve hot. Handle hot skewers and foil with tongs. Makes 12 finished skewers; serve 2 skewers per serving (serves 6).