I think I am on the record that grilled meats are my very favorite ways to have meat. It is a fact that you can put me into any dining establishment and I will seek out the grilled item and order it. I don’t think that is much different than you. One of the greatest ways to get as much meat surface area with the grilled, crunchy texture we both crave is using a kabob.
Kabob cookery is very simple and if you don’t muck it up, it has a very clean taste to the food. Sally Sampson put out a book in 2007 called “Kabobs – 52 Easy Recipes for Year-Round Grilling” and I highly recommend you reach out and grab yourself a copy today by clicking on the image to the left.
[gmc_recipe 5501]
