Advertisement
HomeCollectionsKebabs
IN THE NEWS

Kebabs

FEATURED ARTICLES
ENTERTAINMENT
By Rob Kasper and Baltimore Sun reporter | March 5, 2010
If you are in the mood for a little culinary tourism, travel to Kavkaz Kebab, an Owings Mills restaurant that offers excellent breads and juicy kebabs. Kavkaz brings dishes from Azerbaijan to that all-American setting, a shopping center in the suburbs. I confess I had to refer to geography books to pinpoint the location of the Republic of Azerbaijan. It is in the Caucasus between the Black and Caspian seas, bordering Russia and the Republic of Georgia. I also had to employ that almost outdated reference work, a street map, to find Boulevard Circle, the shopping center in Owings Mills that serves as home to the restaurant.
ARTICLES BY DATE
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | July 16, 2013
As we entered Week 5 of our Moon Valley Farm CSA pickups, I realized two things have happened. First, I am not panicking as much about what to do with all the vegetables. And we're eating more cleanly. Not familiar with the term "clean eating"? Neither was I. It was one of those phrases that I'd never heard before and then suddenly it seemed like everyone was expecting me to understand it. When I filled out some paperwork at the Maryland Fitness Club a few months ago, for example, I was supposed to note how many of my meals each day were "clean.
Advertisement
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | July 16, 2013
As we entered Week 5 of our Moon Valley Farm CSA pickups, I realized two things have happened. First, I am not panicking as much about what to do with all the vegetables. And we're eating more cleanly. Not familiar with the term "clean eating"? Neither was I. It was one of those phrases that I'd never heard before and then suddenly it seemed like everyone was expecting me to understand it. When I filled out some paperwork at the Maryland Fitness Club a few months ago, for example, I was supposed to note how many of my meals each day were "clean.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 1, 2012
Baltimore has its own beloved Afghan restaurant, The Helmand, which opened in Mount Vernon in 1989 and from the start charmed diners with its refined version of Afghan cuisine in a candlelit urban setting. Howard County has Maiwand Kabob, which is equally beloved. Naseem and Roxanna Rafiq opened the first Maiwand Kabob in 1991 in the Harpers Choice Village Center. Two more locations followed, in Linthicum Heights and Hanover. In June, the Rafiqs, with their daughter, Nina, opened a new location in Columbia Crossing.
FEATURES
June 19, 1991
The next time you want to grill something a little a different, but very simple and delicious, try sesame veal Kebabs.The marinated strips are threaded onto skewers and cooked just until done, which takes only four to five minutes.Serve the Kebabs with easy accompaniments such as a colorful vegetable medley or a rice and snow pea salad.The recipe is from the National Live Stock and Meat Board.Sesame Veal Kebabs1 pound veal cutlets, cut 1/4 -inch thick1/3 cup dry white wine2 tablespoons thinly sliced green onion2 teaspoons sesame oil1 teaspoon grated fresh ginger2 garlic cloves, minced1/4 teaspoon saltCut veal cutlets into one-inch wide strips.
FEATURES
By Rob Kasper | June 6, 2001
THE PROBLEM I have with shish kebabing is pacing. When you alternately thread pieces of meat on a skewer with chunks of vegetables, they don't cook at the same rate. If you like your meat rare, as I do, the vegetables end up too crunchy. If you keep the skewer on the fire until the vegetables are charred, which is the way I like them, the meat ends up tougher than a catcher's mitt. This happened to me the other night when I made kebabs with chunks of meat, onions, peppers and fruit. The meat ended up "chewy."
NEWS
By CAROL MIGHTON HADDIX and CAROL MIGHTON HADDIX,CHICAGO TRIBUNE | October 19, 2005
Pork tenderloin plays many roles. The sauced king of the gourmet dinner. The grilled picnic prince. Or the quick kebabed mate for a sassy red pepper. Take your pick. For me, the cubed version is the best choice for any get-it-on-the-table-fast meal. I give it a Mediterranean hit with a cumin and hot paprika coating. Another fast actor completes the entree: couscous. Cook it with lightly sauteed sweet onions, such as Vidalia or Maui varieties, and top it with the kebabs. Carol Mighton Haddix writes for the Chicago Tribune.
NEWS
By Mark Graham and Mark Graham,CHICAGO TRIBUNE | July 28, 2004
It's hard to find a prettier, easier meal than kebabs on the grill: Entree and veggies are cooked together on single-serve skewers. This recipe turns to a fish duo, salmon and grouper, for the main course. The trick to keeping these fish kebabs tender is to turn them frequently while on the grill: You want the fish to be just cooked through and the mushrooms softened. If using bamboo skewers, soak the skewers separately in water for 30 minutes before skewering the fish and vegetables and placing them on the grill.
FEATURES
By Charlyne Varkonyi | April 10, 1991
Many busy working parents have developed their own Fastlane Feasts as a method of survival to cope with the fast-paced lifestyles of the '90s.Kathy Fundenberger of Topeka, Kansas, commutes to a full-time job 55 miles away from home, is finishing a master's degree and balances family life with a 5-year-old son and a chaplain husband, who is working on a divinity degree at a seminary 80 miles from home. If she doesn't get the food on the table fast, they wouldn't eat.One of her answers to this hectic pace is Kathy's Kebabs, chicken breasts and fresh vegetables basted in a tasty mustard sauce.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 1, 2012
Baltimore has its own beloved Afghan restaurant, The Helmand, which opened in Mount Vernon in 1989 and from the start charmed diners with its refined version of Afghan cuisine in a candlelit urban setting. Howard County has Maiwand Kabob, which is equally beloved. Naseem and Roxanna Rafiq opened the first Maiwand Kabob in 1991 in the Harpers Choice Village Center. Two more locations followed, in Linthicum Heights and Hanover. In June, the Rafiqs, with their daughter, Nina, opened a new location in Columbia Crossing.
ENTERTAINMENT
By Rob Kasper and Baltimore Sun reporter | March 5, 2010
If you are in the mood for a little culinary tourism, travel to Kavkaz Kebab, an Owings Mills restaurant that offers excellent breads and juicy kebabs. Kavkaz brings dishes from Azerbaijan to that all-American setting, a shopping center in the suburbs. I confess I had to refer to geography books to pinpoint the location of the Republic of Azerbaijan. It is in the Caucasus between the Black and Caspian seas, bordering Russia and the Republic of Georgia. I also had to employ that almost outdated reference work, a street map, to find Boulevard Circle, the shopping center in Owings Mills that serves as home to the restaurant.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 16, 2007
My husband and one of his best friends were born the same year only a day apart and love to celebrate their birthdays together. His pal and his wife are always at their home on Cape Cod in July, so everyone gathers there for the festivities. We always steam lobsters for the main course and order a big cake for dessert, but we vary the appetizers and side dishes year to year. Aware that both our husbands love steak, our hostess added some "turf" to our "surf" menu by preparing delicious beef kebabs as starters.
NEWS
By Sumathi Reddy and Sumathi Reddy,Sun reporter | May 2, 2007
Recipe of the Week: Kabobs 52 Easy Recipes for Year-Round Grilling Lobel's Prime Time Grilling Recipes & Tips From America's #1 Butchers By Stanley, Leon, Evan, Mark and David Lobel Wiley / 2007 / $27.95 I've never been to the Lobels' famous Madison Avenue butcher shop, frequented by Manhattan's finest socialites and celebrities. But man, oh man, do I want to go now. The second edition of their cookbook includes 160 recipes, ranging from brisket, ribs, duck and pheasant to the perfect-sounding burgers.
NEWS
By RENEE ENNA | August 23, 2006
Rubs can rub a lazy cook the right way. There usually are ample ingredients in the pantry (after all, how much ground red pepper or cumin can a person go through in a decade?) and they add plenty of zip to meat and seafood. Here we're adding a rub to quick-cooking steak kebabs. You can tailor the rub to accommodate your heat quotient; use less of the chili and ground red pepper (or none at all) if you prefer a tamer kebab. Renee Enna writes for the Chicago Tribune, which provided the recipe analysis.
NEWS
By JOHN-JOHN WILLIAMS IV and JOHN-JOHN WILLIAMS IV,SUN REPORTER | May 7, 2006
If you happened to see a 15-foot-tall Indian elephant carrying Gandhi near the Inner Harbor yesterday, you weren't hallucinating. It was part of the eighth annual American Visionary Art Museum's Kinetic Sculpture Race, which features pedal-powered sculptures and has become a Baltimore tradition. The term "race" applies loosely, as the most-coveted prize is for the entrant that finishes in the middle of the pack. The course stretched 15 miles, from the museum, into the Baltimore harbor for a brief nautical leg, to Patterson Park for obstacle courses and back to the museum.
NEWS
By CAROL MIGHTON HADDIX and CAROL MIGHTON HADDIX,CHICAGO TRIBUNE | October 19, 2005
Pork tenderloin plays many roles. The sauced king of the gourmet dinner. The grilled picnic prince. Or the quick kebabed mate for a sassy red pepper. Take your pick. For me, the cubed version is the best choice for any get-it-on-the-table-fast meal. I give it a Mediterranean hit with a cumin and hot paprika coating. Another fast actor completes the entree: couscous. Cook it with lightly sauteed sweet onions, such as Vidalia or Maui varieties, and top it with the kebabs. Carol Mighton Haddix writes for the Chicago Tribune.
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | October 8, 2000
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick. SUNDAY / Family Make it family time with Lamb Kebabs With Bacon and Cilantro.
FEATURES
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | August 9, 1998
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyPeach Grilled Lamb Kebabs (see recipe)
NEWS
By Christianna McCausland and Christianna McCausland,Special to the Sun | June 22, 2005
For more than 3,000 years, kebabs have been a mainstay in cuisine in almost every culture from Japan to the Middle East. Here in the United States, this simple dish of meat, chicken, fish, vegetables or fruit skewered onto a stick is an easy alternative for summer barbecues and quick family suppers. "Stick meat was probably the first culinary innovation after the basic notion of cooking stuff over fire," says Steven Raichlen, author of How to Grill, The Barbecue Bible and BBQ USA and host of Barbecue University on Public Broadcasting Service.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | February 9, 2005
It was Friday night, company was coming, and we ordered nearly every entree on the menu of Afghan Kabob & Cafe. While our order was being prepared in the large, open kitchen of the downtown restaurant, I took in the surroundings. A portrait of Princess Diana graced one wall of the cafe and renderings of Afghan warlords hung on another. A map of Afghanistan topped by an American flag also spoke to the twists and turns of the world in which we live. My server was undeterred by the huge order and assembled everything promptly and pleasantly, even offering to help take it to the car. Back home, the carefully assembled meal vanished in a couple of heartbeats.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.