Lamb kebabs cook quickly on the grill, which makes them appealing summer fare. After they're charred but still pink, wrap up a few chunks in warm naan or pita with a thick feta and yogurt sauce and ...

Tired of the taste of ground beef? Or even ground chicken? May we introduce you ground lamb? You may be familiar with this Mediterranean-favorite protein from one of the many Greek, Turkish, and ...

Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. Prepare a medium fire in a charcoal or gas grill and oil the grill ...

Skewers are a delicious (and bun-free) way to enjoy protein like lamb, especially at a barbecue. For a simple creative twist, add chunks of red onions and zucchini to the skewers. In a large bowl, ...

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 – and is a particular Fourth of July favorite. We ...

Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers (see note, below); alternately thread zucchini, cut side down, and tomatoes (see photo, below). Place on a ...

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 ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. One sandwich filling that’s a mainstay of New York City is the kebab, and ...