Meat

Around the world in 5 skewers

Looking for cookout inspiration? There’s a whole universe of meat-on-a-stick out there! Take a global grilling tour and get fresh ideas for dinner, courtesy of these five skewered specialties.

Shish Kebab — This term has become the catch-all for grilled skewered food. The cross-cultural specialty is claimed by cuisines in South Asia, the Caucasus and Russia (where it’s called shashlik), the Balkans (cévak), the Middle East and beyond.

Try this: Kofta Kebabs with Herb Salad

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Technique Time: Searing Secrets

A perfectly browned sear on everything from steak to stew meat creates a flavorful crust and juicy interior. Just follow these four easy searing commandments.

Cooking Tips: How To Sear Meat, Step

Commandment #1: Thou shalt pat the meat dry.

 

If excess moisture (aside from butter, oil or fat) is present, the meat will steam, not sear.

Cooking Tips: How To Sear Meat, Step 2

Commandment #2: Thou shalt get the pan hot.
Really hot.

 

Intense heat creates the tasty, burnished crust you’re looking for.

Cooking Tips: How To Sear Meat, Step 3

Commandment #3: Thou shalt be patient.

 

Hands off–and we mean it! If the meat isn’t touching the hot pan

(because you keep moving it), it won’t brown properly.

Cooking Tips: How To Sear Meat, Step 4

Commandment #4: Thou shalt take turns.


To achieve a uniform sear, each side of the meat needs equal attention. However, try to keep flipping of the meat to a minimum as it will dry and toughen the meat.

 
(Illustrations by Claudia Pearson)

 

 

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