Lamb kebabs cook quickly on the grill, which makes them appealing summer fare. After they're charred but still pink, wrap up a few chunks in warm naan or pita with a thick feta and yogurt sauce and ...

Tired of the taste of ground beef? Or even ground chicken? May we introduce you ground lamb? You may be familiar with this Mediterranean-favorite protein from one of the many Greek, Turkish, and ...

Everyone on the block is going to be doing burgers and dogs, and probably a few steaks and chops. So why not set yourself apart this Fourth of July and grill up something a little different. Because ...

Skewers are a delicious (and bun-free) way to enjoy protein like lamb, especially at a barbecue. For a simple creative twist, add chunks of red onions and zucchini to the skewers. In a large bowl, ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. Prepare a medium fire in a charcoal or gas grill and oil the grill ...

The executive chef of Bar Verona in Detroit suggests serving these marinated skewers with roasted vegetables and rice The executive chef of Bar Verona in Detroit suggests serving these marinated ...

In a medium skillet, cook the onion in the oil over medium low heat, stirring occasionally, until it is golden brown, about 8 to 10 minutes. Add the garlic and cook, stirring, 1 minute. Transfer the ...

Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers (see note, below); alternately thread zucchini, cut side down, and tomatoes (see photo, below). Place on a ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. One sandwich filling that’s a mainstay of New York City is the kebab, and ...