It’s one of the most elemental cooking techniques: impaling food on a skewer or a stick and cooking it over an open fire.With iterations found throughout the world — the kebabs of the Middle East, the anticuchos of South America, the…
It is no coincidence that small morsels of meat threaded onto skewers and cooked over an open flame are eaten on almost every continent around the globe. It’s kebab across the Middle East, North Africa and Greece; shish kebab in Turkey;…