Kebabs: 75 Recipes for Grilling Hardcover – April 1, 2017

Great food doesn't have to be complicated or involve a ton of ingredients. This book delivers unfussy, straightforward recipes that yield succulent flavor combos. (Hello, Cumin-Blood Orange Pork!) I'm thrilled with the variety offered, especially in the lamb and vegetarian categories. Everything looks juicy, easy, and delicious...and the authors smartly suggest that many dishes can be served up as appetizers or lighter fare. Pretty sure this is going to be my go-to source for this summer's backyard entertaining.

Purchased this cookbook for our 4th of July BBQ for 40 people. We tried over ten recipes from 'Maple-Sage Pork Kebabs' to 'Tuscan Halibut Kebabs with Tomato-Caper Relish' and all were fantastic! My favorite was the 'Sambal Shrimp Kebabs (Sambal Udang)', but only barely...Instructions were easy to follow and the "NOTE for a vegetarian option" added at the end of each recipe was helpful and ensured our vegetarian contingency was properly taken care of–we substituted mushroom, extra-firm tofu & potato in a few recipes with great success.Great cookbook that has turned me into a Kebabs Guru... or at least an aspiring one!

Accommodating both vegan and omnivore diets is an everyday challenge at my house. And when it comes to grilling, fuggedaboudit! the vegan (that’s me) typically is relegated to a couple of side dishes. Until now! Three cheers for this fantastic cookbook, Kebabs, for offering practical and tested vegan and vegetarian alternatives to nearly every meat recipe! The first recipe I had to try was the Jamaican Jerk kebabs (chicken for my omnivore husband, and seitan for me.) Holy wow it was good - savory and sweet and a little bit spicy, just like we had in Jamaica over 20 years ago! When my husband put Bob Marley on Spotify and popped open a Red Stripe between bites, I knew this Jamaican Jerk kebab was a hit for him, too. Huge props to the authors for, firstly, incorporating alternative diets into a cookbook about, lets face it, grilling meat, but mostly for actually making the meat-free alternatives taste as delicious as the meat recipes. I can’t wait to grill up the next Kebabs recipe!

Most of recipes are doable and likeable. Better indoor methods would be needed for 5 stars. Buy this.

This is an amazing cookbook. Beautiful pictures and wonderful recipes told in an engaging way. We've tried a few recipes already and they've been easy to make and delicious. We particularly liked the Greek pork souvlaki. I think we'll probably end up using this all summer and probably keep recipes in our normal rotation for years. It's great!

I'm a fairly high level home cook, read cookbooks like novels, and grill on charcoal all summer. While I find my just-delivered copy of "Kebabs" to be intriguing recipe-wise, there are a lot of typos, enough to be distracting. I am wondering why the publishers, Harvard Common Press and Quattro Publishing, couldn't have used a better copy editor. Worse, it's sloppy enough to make me wonder if the recipes themselves were properly vetted prior to publication.A better choice might be "The Japanese Grill," by by Tadashi Ono and Harris Salat, which I've used endlessly. The quality of the recipes and the book are outstanding.UPDATE: Cooked Sunday Dinner for eleven people using five recipes from "Kebabs."The Balsamic-Brown Sugar Steak and Onion Kebabs were a HUGE hit and the recipe had no issues. Highly recommend.The Raspberry-Sriracha Glazed Chicken Wings were GORGEOUS and delicious but the directions never told you when to use the salt and pepper listed under the ingredients for the kebabs. There we go with the sloppy editing. I decided to just toss the wings with the salt and pepper before putting on the marinade.The Bacon-Wrapper Chicken Kebabs with Pineapple Teriyaki Sauce were also a hit, but AGAIN, the directions never told you when to put in the pinch of salt listed for the sauce, weirdly calling out the other three ingredients in the list and specifically not listing the salt. I just threw it in with the other ingredients for the marinade, while muttering darkly about publishers who don't vet recipes.The Spicy Pineapple Glazed Seafood Kabobs were meh. Too bad, as the scallops and shrimps were the most expensive proteins.I couldn't find halloumi cheese for the Vegetable and Halloumi Kebabs so I substituted paneer. Don't do this. The paneer just got tough and sulky and was no fun to eat. I would try again with halloumi.Overall, the quality of the recipes is REALLY good. Still, with errors in two out of five recipes, I wouldn't recommend "Kebabs" for novice cooks.

The recipes here are absolutely amazing! We made about 12 of them ahead and only one turned out bad (spicy pineapple glazed seafood... The water based baste turned them mushy..yuck). A great book to improve your grilling game.

Great book!! Can’t wait to try putt some of the recipes