Beef flap meat is inexpensive and full of flavor, with a coarse grain that absorbs marinades well. Marinate it for 24 hours and pound it with a meat mallet for the juiciest, most tender kebabs. Divide ...

There are certain foods that haunt my memory — long-ago tastes from the past — perhaps a whiff of fragrance that suddenly opens the portals to a day when I was just turning into a teen. The scene that ...

Summer is our favorite season, and the best thing about summer is obviously the backyard barbecues. Though we’ve attended about a million grilling shindigs over the course of our lives, the thought of ...

This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt). This recipe ...

Mix all the ingredients, and make oval kebabs. Pan sear the kebabs in a nonstick pan over medium heat until golden brown on both sides. In a pan over medium heat add the oil and onions and saute them.

There's no stick in this smashed beef kebab. No soaking. No skewering. No open flames. And no shortage of flavor. I first came across this recipe back in January while scrolling social media. I ...

Don’t Miss a Moment. Join 30,000 locals who stay current on San Antonio news, culture, and events. Get our free newsletters in your inbox three times a week. Most street food is a microcosmic accident ...

“SO what’s Afghan food like, exactly?” someone at our table wants to know. The answer is drowned out by the laughter from a birthday celebration across the room, but it’s soon evident from the ...