Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The...
Author: Mark Bittman
These small brochettes, about 2 ounces each, are perfect party food. Ideally they are grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each...
Author: David Tanis
Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over...
Author: David Tanis
This garlicky green sauce is a good match for shrimp, which are threaded onto skewers and grilled - preferably outdoors, over hot coals, though this recipe also works fine on a stovetop in a cast-iron...
Author: David Tanis