Cook's Illustrated (May/June 2015)
Are you pro- or anti-kebab?
Two summers ago, we declared our displeasure with kebabs. And since then, we've stayed pretty Debbie Downer when it comes to skewering our meals.
It just seems like a whole lot of work for very little payoff. True, you do get some "Pin-worthy" photos. But for the most part, kebabs seem, to us, to involve spending great amounts of time threading raw meat and oversized vegetables onto little skewers, just to then sit there and watch while your guests awkwardly try to figure out how to eat them.
But we're both smart enough to admit when we've made a mistake. And we were wrong -- horribly, unmistakably wrong -- about kebabs.
Because Cook's Illustrated has shown us the error of our ways.