Kebabs and skewered foods are as convenient for chefs as they are for customers. They can be tiny: a single tidbit as an amuse-bouche, part of an appetizer array or on a tray passed by a caterer at a cocktail party. Or they can be hefty spears laden with thick portions of steak and paraded around the room at churrascarias.Cuisines including Indian, Middle Eastern and Turkish feature kebabs of one kind or another. Greek souvlaki, Russian shashlik, Indonesian satays, French brochettes, Italian ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.