Shaping Kebabs

Published Jun 7, 2013 10:30 PM

Food

3. Pinch kebab between thumb and forefinger at 1" intervals to create ridges. Brenda Weaver

SHARE

There’s an art to forming kebabs with ground meat such as Simit Kebab (Ground Lamb, Bulgur, and Pistachio Kebabs). Three simple steps will ensure well-formed kebabs that cook evenly.

See the step-by-step instructions in the gallery »

MORE TO READ

RELATED

For Cookbook Author Michael Twitty, African and Jewish Diaspora Cuisines Share a Crucial Bond

“Civilizations without borders re-create themselves after tragedies and traumas, and they migrate and mutate in response.”

READ NOW
RELATED

The Story Behind 2022’s Most Viral Salad

Move over, green goddess—according to food insiders and tastemakers, this two-ingredient side or starter is what everybody should be eating this summer.
RELATED

This Island’s Indigenous Cuisine Merges Your Favorite Culinary Powerhouses

With flavors like turmeric, sambal, and laksa leaves, chefs in Singapore are reimagining the country's centuries-old ingredients.