Bon Appétit (June 2013)
So, to be honest, we don't really "get" kebabs.
We never really have. To us, it seems like an awful lot of work to cut everything and carefully thread it on a skewer, only to have to take it all off the skewer before you can eat it. And while we like the idea of flavor combinations you can create on a kebab -- say, lamb and cherry tomatoes and mint and zucchini -- it's not as if the flavors actually meld or combine while on the skewer. They're just...adjacent.
Personally, we're much more inclined to just throw everything in a grill basket and sear it that way.
Still, we zeroed in on these kebabs the moment we saw them in the June Bon Appétit. They look so fresh and light and summery.
We decided to set aside our prejudices and get to kebabbin'.