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3 brand-new kebabs

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Sick of the old beef-and- pepper kebab? Us, too. We asked three chefs to give meat on a stick a makeover, and the results are skewers you’ll be stuck on all summer.


by Karl Strauss Brewing executive chef Gunther Emathinger and regional chef Corey Rapp

Blend 1 softened stick butter and 1 tablespoon Japanese Togarashi seasoning with 2 tablespoons Irish red ale until smooth. Alternate beef tenderloin cubes, pearl onions and diced Japanese eggplant on skewers; slide large sea scallops onto separate skewers. Brush both kebabs with the butter before, during and after grilling.


by Andrew Evans, barbecue champion and chef-owner of BBQ Joint in Easton, Md.

Alternate hunks of braised pork belly (use leftovers, or slow-cook it yourself), cubed pork loin and thick, bias-cut chorizo slices. Grill until lightly charred, then brush on spicy-sweet barbecue sauce.


by chef Jan Birnbaum of San Francisco’s EPIC Roasthouse

Marinate 2 pounds of cubed lamb leg or tenderloin overnight in 3 tablespoons olive oil, 1 bunch fresh mint (chopped), and 2 tablespoons grated fresh ginger. Skewer with cubes of peeled green papaya and red onion. Grill and serve with pesto sauce for dipping.


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