We don't make the rules; we just abide by them, sometimes. And one rule we always follow is that meat—or any food, really, if the State Fair has anything to do with it—is better when you eat it on a stick. The act of eating meat basically with your hands is infinitely more primal, fun, and active than having to grab a fork and knife and take part in the whole sitting-down-at-the-table shebang.
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No, meat on a stick says you're carefree and having a good time, that you wanna keep one hand open for your crisp summer drink of choice and that you don't care so much if you get a little sauce on your face. (Chances are, you will.) So light up that grill and don't worry that the 300-pack of bamboo skewers is "too many," because it's time to put some meat on a stick. No matter what grilled meat you've got in mind, here are our favorite skewers and kebabs. MUNCHIES culinary director Farideh Sadeghin knows the key to tender kabab meat: a touch of baking soda in the beef mixture for her kabab koobideh. Throw your skewers and some lavash on the grill, and you've got an easy, flame-charred summer dinner. Your favorite takeout meat, on a stick. Plus, once you know how to make your own sesame chicken sauce at home, you might break that money-emptying takeout habit once and for all.This grilled chicken recipe has the skewered meat fixings you know and love, but with a soy-ginger marinade that turns into a sticky and sweet glaze once it hits the flames. Skip the dinner utensils if you want—just don't forget the napkins.Gas versus charcoal grill is one of those endless debates, and though we see the merits in both, you kinda have to do these tsukune, or skewered chicken meatballs, over charcoal, which gives them the lightly charred flavor you'd expect from any good Japanese yakitori.
Kabab Koobideh Recipe
Grilled Sesame Chicken Skewers Recipe
Chicken, Pineapple, and Bell Peppers Skewers Recipe
Tsukune (Grilled Chicken Skewers) Recipe
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