There's magic to the kebab, properly prepped, fired with finesse over glowing coals. There's a hairsplitting technique to properly trimming and cubing meats before stabbing and bunching them on a skewer. There's a deep secret truth to the marinating and the seasoning and the splashing with onion juice. There's a manner of working the coals under the grill bars so that the herbs and spices caramelize with the fats and muscle fibers without blistering the meats into lumps of parched peat moss.... More >>>