Kebabs at Home

—Matthew Kang

While the delicious taste of flame-licked meat is as old as fire itself, it wasn’t until the Middle Ages that marinated lamb and other delicate cuts were skewered to make what are now known as shish kebabs (loosely, sword and roasted meat). They came from the Levant, spread through the Ottoman Empire and eventually to India, Europe and the United States. While the route was circuitous, kebabs shouldn’t be daunting, according to chef Armen Martirosyan, whose parents founded the famed Armenian grill Mini Kabob of Glendale, California. First, source the skewers from a Middle Eastern market or online. Wooden ones need to be soaked for a few hours. Pros choose the wide, flat metal skewers that allow larger cuts and even ground meat kebabs to adhere better. For ground-meat kebabs (lule to…

You're reading a preview of

Cigar Aficionado (Digital) - 1 Issue, May/June 2024

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.