There's no stick in this smashed beef kebab. No soaking. No skewering. No open flames. And no shortage of flavor. I first ...

These chicken kebabs, made with skinless thighs, will appeal to a wide variety of diners at your Memorial Day cookout. Allow ...

Step into the calm rhythm of rural life in an Azerbaijani village. In this peaceful video, we prepare rich plum jam and ...

Sturgeon is one of the most prized fish for grilling, and this kebab recipe shows you why. Skewered with fresh vegetables and ...

HH: Oh, man. I met a young woman named Natalia that owned a restaurant called Bantu. She had been a student in Cape Town and ...

Morrisons is rolling out the picnic blanket with the launch of its new summer range, offering a mix of dressed-up BBQ staples, sides and desserts ...

Two sticks of tamarind (imli), one cup of flax seeds, 7-8 dry red chillies, three teaspoons of oil, three teaspoons of cumin seeds, salt as required, water as required, 4-5 garlic cloves, a pinch ...

One cup of chopped paneer cubes , one tablespoon of curd, two tablespoons of mustard oil, ginger garlic paste, half a cup of whole wheat flour, half a teaspoon (salt, cumin seeds, garam masala ...

Squish them together a bit and let them sit for a minute or two. 3. For the kebab add the onion, garlic, and parsley to a food processor. Pulse until chopped up uniformly. Squeeze the excess milk ...

Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining ...

Kemal Demirasal is here to tell you that’s not a real kebab. “In London, kebabs are often about size – how big the skewer is, how much rice comes with it,” he says. “There’s even a ...