General
MEAT ON A STICK
When Martin Lamire and Lynn Gosselin from Montreal’s stunning Le Must Magazine came to Steven’s Florida home, kebabs were on everyone’s mind.
Above, shish kebab (from the Turkish word shish–“sword”–and kebab–“meat.” Notice how the vegetables are cooked by kind on separate skewers so you can cook the onions longer, the tomatoes shorter, and
still have everything come out to the degree that best suits it.
Above are Persian joojeh (chicken) kebabs–marinated in yogurt and saffron. (The recipe is on page 25 of Planet Barbecue.)