Kitchen Detective: Lamb, beef work well for quick kebabs; Basic ingredients, marinating after cooking served meat the best

From: Charleston Daily Mail | Date: July 21, 2004| Author: | Copyright information

The basic kebab consists of skewered meat and vegetables that are sometimes marinated and usually grilled.

So far so good. Yet kebabs have a host of problems: vegetables that overcook and slide off the skewers, meat that is dry and tough, and long marinating times that make these anything but last minute. We wanted to investigate the basics of kebabs so that anyone could turn out a juicy, flavorful plateful of grilled, skewered meats.

We started with a test of three different meats: beef, lamb, and pork. For this initial testing, we simply cut each meat into chunks, seasoned them with salt ...

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