Kebobs started simply: meat, stick, fire. From that humble beginning, a delicious evolution has led us to an infinitely diverse mix of international flavor combinations. Whether you make satay or souvlaki, skewered entrees offer an opportunity to stack up the meat and veggies, and fire up the flavor. (See recipes on next pages for a globe-trotting mix of skewer flavor combinations). Kebob Evolution The word “kebob” is described in The New Larousse Gastronomique as a “name used in Turkey ...

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