Home Feature 3 brand-new kebabs

3 brand-new kebabs

/ 0
CATEGORIES: Feature   Food  

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.


Maria Cabré

Craft Beer Superhero: A Podcast with Maria Cabré of J. Wakefield Brewing

We are joined by head brewer at J. Wakefield Brewing, Maria Cabré. Maria shares the story going from working in the hospitality industry to …

CATEGORIES: Feature   SOUTH   South Breweries   WEST   West Feature  


Mad Moon Launches SweeTarts Cider

Mad Moon will be offering both draft and 4-pack bottles of the new cider Tart Side of the Moon, which is made with real …

CATEGORIES: Beer   Feature   MIDWEST   Midwest News  

Leave A Reply

Your email address will not be published.

203 queries in 2.515 seconds.