Grill adventurously with the easy recipes from around the world in Kebabs.
As popular as kebabs are, most backyard cooks are stuck in a rut, returning over and over again to the ubiquitous mushroom plus onion plus green pepper plus protein (usually chicken, beef, or swordfish) formula. In Kebabs, Derrick Riches and Sabrina Baksh take this quick and easy grilling method for a brand new spin. They pick up delectable ideas from the backroads of the U.S. Barbecue Belt and from the street-food stalls, courtyards, and backyards of the places where skewered grilling is most famous, like Greece, Turkey and the Middle East, India, and even Japan (yakitori) and France (brochettes). There are ample recipes for beef, chicken, fish and seafood, vegetables, and even fruit, with vegan substitutions suggested for the meat recipes. With loads of technique guidance on such questions as whether metal or wood skewers are best, and whether you really need to soak wooden skewers before you cook, plus rubs, sauces, and mops that make kebabs optimally flavorful and moist, Kebabs makes backyard grilling more globally adventuresome, and flavorful, than it’s been before -- all with minimal prep time and effort.
