A marriage of Middle Eastern and Chinese influence, these earthy, spicy, and pungent lamb skewers deliver such a unique flavor that they seem persistently exciting.
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A gift from the gods, halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
Bosnian burek house Ukus in Astoria is a treasure trove of Balkan eats: massive, excellent burek of course, and a chicken soup I'll be sipping once a week when the weather turns cool, but the Cevapi stuffed in pita may be my favorite. Get ready for some seriously garlicky kebabs.
For summer eating, Ghanaian-style, try the spiced-up kebabs and surprisingly refreshing fura at Accra African Grill, a pleasant dinner destination for those seeking a gateway into the world of Ghanaian food
I don't know why shish kebabs became the dominant form of grilled-meat-on-a-stick imported from the Middle East to the U.S. when kofte kebabs are, in my humble opinion, so much better. Kofte kebabs have seasoning built right into them, packing more flavor in less time. It comes off looking and sounding very impressive, but is really no more difficult to make than a hamburger.
Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek.
It's late afternoon and dinner is a few hours away. Where do you get a quick bite to carry you through the day? Afternoon Snack looks at quick bites to tide you over without spoiling dinner. Got a snack we...
I didn't think that anything I ordered at kebab shop would be healthy, exactly, but I appreciate that I can get a greasy sandwich of the veggie-heavy sort, too.
I have to admit that until last week, I'd never eaten a Doner Kebab ($6) at the Lower East Side's Bereket Turkish Kebab House sober (nor, frankly, noted much about it, besides "this is warm" and "in my two hands").
Lamb is a great meat to toss on the grill in the summer—it takes to a bit of smoke and char. These kebabs are simply rubbed then grilled and served alongside a simple Israeli couscous dressed with a lemon vinaigrette. If you can't find Israeli (sometimes called pearl) couscous, regular couscous also works perfectly well in this dish. Ask your butcher for a recommendation on what type of meat would work best for kebabs; leg of lamb has always worked well for me.
Before coming across this recipe for Al Halabi Style Kebabs with Potato Moutabel in Silvena Rowe's Purple Citrus & Sweet Perfume, I had never really thought about meat and potatoes existing in Eastern Mediterranean cuisine. But these skewers of ground lamb mixed with finely chopped peppers, mushrooms, and nuts served over tahini and yogurt mashed potatoes are exactly that.
Despite my love/hate relationship with skewered meat, the Moorish influenced spice mixture adorning the pork in these Pinchos Morunos creates a type of meat-on-a-stick that I can sure get behind.
There's an excellent snacking culture in Amsterdam, fueled, no doubt, by the equally excellent drinking and consuming-of-other-legal-narcotics culture. Snack bars line most of the major shopping and socializing districts, while kiosks, stands, and carts can be found serving everything from chicken sandwiches and bitterballen (Dutch croquettes) to hot dogs and Vlaamse frites (Flemish fries).
[Photograph: Caroline Russock] Every night this summer when the temperatures have risen to cooking-prohibitive territory I've turned to my local Turkish delivery joint and ordered plates of Adana kebab served with grilled flat bread, a lemony cucumber and tomato salad,...
Serious Eats' Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Today, we have two(!) reports on the döner kebap sandwich.
[Photos: Joe DiStefano] New York City's most diverse borough has plenty of pizzerias, from old-school slice joints like New Park Pizza in Howard Beach and brick-oven spots like Nick's in Forest Hills to ethnic interpretations like bulgogi pizza. I...
[Photograph: Blake Royer] For lots of Westerners, I suspect, the kebab is known as street food, discovered in New York or while studying abroad in Western Europe, where it's possible to travel from Dublin to Düsseldorf and sample all different...
Stand on the corner of 28th and Lex, take ten steps in any direction, and you're likely to pass at least three or four Indian lunch specials. But few are as sophisticated (or as filling) as you'll find at...
Moist and wonderfully flavored, these chicken skewers are among some of the best I've ever had. The spice comes from the crushed red pepper and the tang from the vinegar and lemon.