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 ...
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