Madhur Jaffrey’s Chicken Tikka Kebabs are about as foolproof as recipes come.

Kebabs, a global culinary staple, vary widely: Turkish Adana is spicy and smoky; Persian Chelo is refined with saffron rice; Indian Seekh is aromatic and spiced; Lebanese Kafta emphasizes herbs; Greek ...

Aug. 28—Long before corn dogs or ice cream bars, food on a stick meant kebabs. Like a whole meal skewered and ready to grill, kebabs are one of the easiest ways to prepare a special meal for a few or ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. When the team ...

AM. Every kebab, seekh kebab is done on skewer the shape. The word seekh itself means a stick. Thank you sir. He's offered me 10 orders, I told him just one is enough. I'm gonna get outta here. That ...

Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s restaurant editor. Her debut cookbook, AMRIKAN: 125 Recipes from the Indian American Diaspora ...

AT THE end of a big night, not many things quite hit the spot like a kebab. Whether you love a doner, can’t resist a shish or fancy a halloumi wrap with a side of salty chips, it’s the ultimate ...

Finding good kebabs in Los Angeles isn’t a struggle if you know where to look. After all, LA has the largest Armenian and Persian populations outside their home countries, to name just two cultures ...