Derrick Riches and Sabrina Baksh
The Quarto Group
Publication date: 1 April 2017
Reviewer Megan Stuart
This book gives barbecuing a new spin – and because they’re kebabs there are no bones to deal with!
There are sauces, marinades and advice about what skewers to use too. There are plenty of interesting recipes for skewered and barbecued meat and vegetables from around the world. Think of fig and pork, coconut Thai prawns, Tuscan Halibut and sweet potato and browned butter kebabs with feta……..
Kebabs are after all one of the world’s oldest cooking traditions.