the gorgeous palate of farm-fresh vegetables available at harvest time encourages me to create meals in which vegetables are the stars of the show and meat, if present at all, plays a secondary role.

Liz Chiego said that this is a combination of two recipes: one from chef Edward Khechemyan that ran recently in the New York Times Magazine and one from “Jacques Pepin: More Fast Food My Way.” ...

1. Have on hand 12 short metal or bamboo skewers. 2. In a food processor, pulse the chopped scallions, garlic, chile pepper, and ginger until they begin to form a paste. Add the canola oil, soy sauce, ...

There is a little Middle Eastern eatery in my neighborhood that I could eat at once a week if I let myself. They have wonderful food there, a favorite being the tender, tangy and lightly spicy kebabs ...

“An extra quick way to cook chicken on the grill? Kebabs! We brushed these chicken thighs with a mixture of red curry paste and ground cashews for these Thai-inspired skewers. Grill and serve over a ...

PITTSBURGH (KDKA) -- Just in time for grilling season, Rania Harris has a recipe you can put on the barbecue this weekend. Soak eight 8-inch wooden skewers in water 15 minutes or use metal skewers for ...

Grilled Mediterranean Chicken Kebabs are one of our go-to campfire dinner recipes. They're easy to throw together, and super tasty to cook on a charcoal grill! Chicken Skewers are one of my favourite ...

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, ...

I couldn't write a book about grilling and not give you the ultimate kebab recipe. I love a kebab because the smaller bits of meat cook super quickly, and they're easy to load up with tons of flavor — ...

Find chicken recipes that deliver bold flavors and a lighter approach for any meal. Skip heavy leftovers without missing out ...

In Indian tandoori cooking, much of the flavor comes from the ripping-hot temperatures, up to 900 F, which send spice and smoke sizzling out the top of barrel-shaped clay ovens. The meat, usually ...