Beef Kebabs: To prepare the beef, trim the fat and cut into 2-inch pieces. Follow these steps in order and allow 5 to 7 minutes between each step. First, salt and pepper the beef. Next, add the onion, ...

2 pounds leg of lamb, cut into 1½-inch cubes Make the lamb marinade by mixing all the marinade ingredients. Place in container or zip-close bag with cubed lamb and marinate for at least 4 hours and no ...

1. In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight. 2. Light a grill. Drain the lamb and pat dry with paper towels. In a large ...

Souvlaki — chunks of lamb marinated in lemon juice, olive oil, oregano and garlic, then grilled on skewers — is sold as a quick meal on many street corners in Athens. The best cut of lamb to use is ...

Because most of us haven't yet dusted off our outdoor grills, these lamb kebabs are broiled. Your broiler, a fine alternative to grilling, gives you everything except a smoky flavor. Use boneless leg ...

To make the marinade, place the walnuts in a food processor and pulse to chop them to smaller than raisin size. Add the remaining ingredients and pulse to blend. Transfer to a large bowl. Add the meat ...

It’s officially grilling season. Steaks, chicken, burgers and hot dogs will grace the grill through summer’s sultry afternoons and long, soft evenings. For special occasions, though, offering kebabs ...

The executive chef of Bar Verona in Detroit suggests serving these marinated skewers with roasted vegetables and rice The executive chef of Bar Verona in Detroit suggests serving these marinated ...

Grilling food on sticks is one of the most primal and satisfying ways to cook dinner in the summer — frankly, any time you are willing to cook outside. We’re talking here about kebabs, or as you might ...

Living in Los Angeles, one has certain expectations: lots of traffic 2. the "industry" 3. abundant sunny weather Currently I am living proof of two of those things: I'm typing this from my Blackberry ...