Learn how to make Persian Shish Kabobs (Kabab Chenjeh) with tender, marinated lamb grilled to perfection. This authentic Persian recipe combines aromatic spices and traditional techniques for a ...

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 ...

FARGO — Labor Day weekend is upon us, and although I'm painfully aware that this holiday also ushers in the end of summer, that's no reason to eschew an end of summer celebration. So, fire up that ...

No, we’re not talking those rotated-to-death elephant legs we order as doner kebabs on a Friday night. We’re talking grills over coals used to bewitching effect to produce skewers of smoky meatopia.

Urfa Kebab, also known as shish kofta, is a tender and delicious Turkish dish made from ground lamb mixed with red pepper ...

Most street food is a microcosmic accident of globalization. If you got it from a stall and can hold it in your hand, it was probably made by a wave of immigrants who picked up spices on the trail ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Three Great Cheap is a weekly series from critic Robert Sietsema that seeks ...

Marinate skinless, boneless chicken thighs in an easy puree of onion and lemon juice before grilling, then dust them in tangy sumac and serve with tahini for dipping. These traditional Israeli ...