Anand Prakash, author of The World of Kebabs, Whitecap, 2006, compiled 150 mouthwatering recipes from Europe; the Middle East; South and East Asia; Africa; Latin America and the Caribbean. FM asked Prakash for tips on making kebobs faster and easier for foodservice operations. What is your advice for making kebobs easier and faster? Preplanning is important with regard to type of meat, marinade and grill temperature. What's the biggest mistake a cook can make with kebobs? Since kebobs ...
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