Steven Raichlen's Barbecue! Bible

Posts Tagged ‘kebabs’

Stick Meat—The Ultimate Guide to Kebabs

Stick Meat—The Ultimate Guide to Kebabs

Guest blogger Paula Marcoux—a former culinary historian at Plimoth Plantation in Massachusetts—recently published a fascinating book on live fire cooking around the world called Cooking with Fire. It’s certainly one of my top ten grill books of the year. I asked Paula to share her thoughts about one of the world’s most ancient and universal grilled dishes: kebabs. -Steven One of the sweetest cooking tools I've ever seen is an earthenware kebab holder,...

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Valentine’s Day with Heart

Valentine’s Day with Heart

Today is Valentine’s Day. I’m giving my wife a heart-shaped card (or at least a card decorated with hearts). If I’m smart, I’ll throw in a heart-shaped box of chocolates. The one thing I won’t do is serve her a dish that’s a barbecue icon in Peru and Bolivia, and that’s turning up grilled, or otherwise, served at an increasing number of cutting-edge restaurants in North America. I’m referring to beef, veal, lamb, and chicken hearts. Exhibit #1. The grilled lamb heart salad served at Portland, Oregon’s new temple...

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Barbecue University

The Ultimate Indoor Grill—Your Fireplace

The Ultimate Indoor Grill—Your Fireplace

This winter is one for the record books, with weather so cold in the Northeast, it even stopped Niagara Falls in its tracks. An unexpected reminder of how dependent we are on the grid for warmth, water, and, of course, the ability to produce hot food. While I’d normally advocate shoveling a path to the grill to cook when the power’s out—easy for a Miami-based guy to say, right?—no one should be outdoors in dangerously cold conditions. But you don’t have to forsake the satisfying flavors of smoke and...

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Barbecue—The New Health Food?!

Barbecue—The New Health Food?!

Photo credit: Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink. Barbecue—the new health food. Sounds like an oxymoron (if not heresy). Yet, travelling Planet Barbecue as I do several months a year, I’ve seen that, in many cultures, grilled meats are some of the leanest, meanest, healthiest entrees around. A lot of us have made resolutions to shed a few pounds in the wake of New Year’s. As for the best way to do this,...

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A 4th of July Menu, Part I: Jalapeno Shrimp Skewers

A 4TH OF JULY MENU, PART I: JALAPENO SHRIMP SKEWERS In anticipation of July 4th, I've put together an all-star Independence Day menu--it's what we'll be grilling this summer. Not that you need an excuse to break out the grill: If you're like many of our readers, every day is grill day, 24-7-365. I'll be rolling out the recipes on Tuesdays and Thursdays over the next two weeks, so check back in for the next installments. And now (drum roll, please)...

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DONER KEBAB

THE BEST DONER KEBAB IN FRANKFORT It's a long way from Turkey to Frankfort, Germany, but we found the best doner kebab this side of the Bosphorus. Doner, you'll remember, is the Turkish version of Middle Eastern schwarma and Mexican tacos al pastor--thin slices of spiced lamb roasted on a vertical rotisserie (so everyone gets an end cut!). Here's how they do it at Koylu Doner ("Village Doner") located at 65 Paradiesgasse 65 in Frankfort. (Above,...

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SATES

SPOTLIGHT ON SATES  Sates are tiny kebabs from Southeast Asia. Here's how we made Singapore Beef Sates last summer on the set of Le Maitre du Grill. Marinate the beef with cumin, coriander, turmeric, and other Southeast Asian spices. Note how the exposed part of the skewers hang over the edge, so they don't burn. Sates are traditionally served with a cucumber and chili relish (foreground) and creamy peanut sauce (background).

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GRILLED CHEESE

VEGETARIANS AT THE GRILL  Who knew that vegetarian grilling was that popular? Steven's book Vegetarians at the Grill is a best-seller in Holland. Here are some grilled cheese kebabs from the set of his French-Canadian TV show. To make the kebabs, use squares of tomato, pepper, onion, and a grilling cheese like Greek halloumi or Indian paneer. Check out the skewers--sturdy branches of rosemary, leaves stripped from the bottom to make room...

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LE MAITRE DU GRILL 2011

LE MAITRE DU GRILL, 2011 ("THE GRILL MASTER")    Steven is framed in the viewfinder of our new high-tech HD (high definition) camera.    Steven prepares to barbecue Kansas City-style ribs on a rib rack.    Indian cheese kebabs (for the recipe and story, see Planet Barbecue).    Lomo al trapo--beef tenderloin roasted in a salt- and cloth-crust.

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MEAT ON A STICK

STICK MEAT CHEZ STEVEN  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. ...

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