this classic backyard grilling staple with some advice from the experts in
Kebabs. These grillers traveled the planet and found the best skewered meals it had to offer.
Everyone loves grilling up kebabs, but it's easy to fall into the mushroom, pepper, chicken/beef rut. In
Kebabs, Derrick Riches and Sabrina Baksh
take this quick and easy grilling method for a brand new spin.
They traveled the
backroads of the Barbecue Belt and
studied street-food stalls where skewered, grilled foods are 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, plus
vegan substitutions are included for meat recipes.
Kebabs includes plenty of
technique guidance, too. Are metal or wood skewers better for grilling? Do you really need to soak wooden skewers before cooking?
Not to mention a myriad of
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.