Chef Andy: Kebabs make you stick with it
By Andy Mueller Correspondent In the Middle East it’s called Shish Kebab, Greeks call it Souvlaki, and the French refer to it as Brochette. In America, we use all the aforementioned names, plus the simple moniker “skewer.” All of the above are versions of meat threaded, or skewered, onto a stick or spit and grilled …