It's a stickup

Skewered and grilled, these morsels are easy and irresistible

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By Sheryl Julian
Globe Staff / May 26, 2010

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Walk through a neighborhood when grills are fired and you’ll find yourself drawn to every backyard. There’s something irresistible about food cooked over an open fire. And it’s never disappointing. Char it beyond recognition and it’s still good. But thread little nuggets on skewers, set them over coals, keep an eye on them while you sip something refreshing and wonderful, and you get a remarkable meal without much effort. Kebabs, once cheap street food, are now trendy meals-on-a-stick. Sear them over a lively fire and minutes later, you’ll send them to the table to hungry guests. Kebabs are our favorite way to eat this time of year: juicy morsels, some hot, others sweet, all smoky. Come to our backyard.

Sheryl Julian can be reached at