'kebab' on Serious Eats

The Food Lab: How to Make Adana Kebabs (Turkish Ground Lamb Kebabs)

I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbreads topped with cheese and eggs, teeny tiny dumplings served with yogurt and sumac—but kebabs, made with juicy lamb meat molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them at their best. More

Adana Kebabs (Ground Lamb Kebabs)

I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbreads topped with cheese and eggs, teeny tiny dumplings served with yogurt and sumac—but kebabs, made with juicy lamb meat molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them at their best. More

The Secret to Delicious Chicken Fajita Kebabs: It's All in the Marinade

Chicken isn't generally the go-to meat for fajitas (flavorful skirt steak is the deserving star usually), but this flavor-packed marinade made with cilantro, tart lime juice, brown sugar, cumin, and crushed red pepper makes it a worthy stand-in. Here, we thread the chicken pieces onto skewers and cook them kebab-style. It's everything there is to love about chicken fajitas on one stick, minus the tortilla, of course. More

Cilantro-and-Lime Marinated Chicken Fajita Kebabs

Chicken isn't generally the go-to meat for fajitas (flavorful skirt steak is the deserving star usually), but this flavor-packed marinade made with cilantro, tart lime juice, brown sugar, cumin, and crushed red pepper makes it a worthy stand-in. Here, we thread the chicken pieces onto skewers and cook them kebab-style. It's everything there is to love about chicken fajitas on one stick, minus the tortilla, of course. More

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