Steven Raichlen's Barbecue! Bible

Posts Tagged ‘kebabs’

Sate: The Southeast Asian shish kebab

Sate: The Southeast Asian shish kebab Some of the best comes from Thailand--in particular from the Chong Kee restaurant in Bangkok's Chinatown. Sates sizzle away on a charcoal burning grill. Note how the narrow width of the grill keeps the skewers from burning.

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A Meal on Sword

A Meal on Sword Most grilling cultures in the world have their own version of shish kebab (literally "sword meat" in Turkish) and Lebanon is no exception. Above, shish kebabs made with cubes of marinated lamb, tomatoes, peppers, and onions

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The Sate King

The Sate King Steven's Planet Barbecue world tour continues. This stop? Kejang, Malaysia. It's the birthplace of one of the world's great kebabs: sate kajang. Here Steven samples a lemongrass and ginger marinated sate with Malaysian barbecue mogul Samuri Juraimi. Samuri's great uncle brought the original recipe to Malaysia from Indonesia, plying his trade from a mobile sate kitchen he transported on his shoulders. Today great nephew presides over...

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Where’s Steven and What is He grilling?

Where's Steven and What is He grilling? Hint: check out the charcoal bag below. And by the way, look at the cool method for oiling the grill grate in the third photo. And here are the answers to the Where's Steven blog of October 21. Steven was in Moscow, Russia, and a The Continents Barbecue staged by Barbecue Magazine publisher Nikolai Baratov. (He's the guy in the black and orange apron next to Steven in the second photo.) Steven...

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Where’s Steven and What’s He Grilling?

Where's Steven and What's He Grilling?  Steven's journey around Planet Barbecue continues, and this week he's in, well, we'll make it easy, Moscow. Here he learns how to make an Uzbek ground lamb kebab called lulya. One of Steven's reasons for being in Moscow was to participate in a Barbecue from Three Continents, organized by Nikolai Baratov, the founder and editor of Russia's first (and only) barbecue magazine. Saint Basil's...

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Turkey in Manhattan

Turkey in Manhattan The Big Apple may not be the first place you'd expect to find authentic Turkish grilling, but when Steven visited Pera Mediterranean Brasserie (303 Madison Ave., tel. 212-878-6301), he found the best adana (spicy ground lamb) kebabs this side of Istanbul. Pera is the brainchild of one Cem Erenler, Ismir, Turkey-born, former Four Seasons Hotel Food and Beverage Manager, who always dreamed of opening his own restaurant. ...

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hors d’oeuvres

'Tis the season for pass-around hors d'oeuvres.  One of Steven's favorites is mini-kebabs, grilled on sugarcane skewers. Guests eat the kebabs, then discover the fibrous skewers themselves can be a great chew as well. But until recently, serving the kebabs meant tackling whole sugarcane batons with a cleaver and mallet, peeling and splitting the cane into sticks, much like a carrot--only tougher. Now you can buy them, conveniently precut,...

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Shish kebab

Shish kebab anyone?  Meat on a stick is enjoyed throughout the world, but no one does it with more finesse than the Franco-Greek grill masters on the Rue de la Harpe and Rue St. Severin in the Latin Quarter in Paris. Almost every storefront in this warren of medieval streets features a charcoal or wood burning grill and a museum quality selection of shish kebabs. The following photo shows prawn, salmon, and crab kebabs (right) and pork...

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