Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect ...

It’s hard to pick a favorite Turkish kebab, but if I had to, this would be it, richly spiced with cumin, sumac and cinnamon and given some heat from pul biber chile flakes. Essential Hackney ...

1. Have on hand a broiler pan, 8 bamboo skewers, and a bowl large enough to hold everything but the cherry tomatoes. 2. In the bowl, combine the olive oil, yogurt, vinegar, cumin, coriander, paprika, ...

When grilled perfectly, chicken skewers come away from the fire tender and smoky. Except perfection on a grill can be elusive; they just as easily finish tough and overcooked. To ensure juicy, ...

Kebabs, a global culinary staple, vary widely: Turkish Adana is spicy and smoky; Persian Chelo is refined with saffron rice; Indian Seekh is aromatic and spiced; Lebanese Kafta emphasizes herbs; Greek ...