These chicken kebabs, made with skinless thighs, will appeal to a wide variety of diners at your Memorial Day cookout. Allow time to soak bamboo skewers for at least 30 minutes before threading them ...

March is here. I’m ready for spring. I start making dishes that are lighter, such as grilled meats, salads and fresh vegetables. I move away from the heavy stews and winter “comfort” food. I know we ...

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Grilling food on sticks is one of the most primal and satisfying ways to cook dinner in the summer — frankly, any time you are willing to cook outside — and is a particular Fourth of July favorite. We ...

The Kashmiri red chile powder used to season the chicken in these kebabs from chef Chintan Pandya gives them a mild, warm heat. The yogurt marinade ensures that the chicken thighs are juicy and tender ...

Pair your lemonade-marinated protein with one of the best side dishes to serve alongside chicken, like a quick kale Caesar ...

In Indian tandoori cooking, much of the flavor comes from the ripping-hot temperatures, up to 900 F, which send spice and smoke sizzling out the top of barrel-shaped clay ovens. The meat, usually ...

Long before corn dogs or ice cream bars, food on a stick meant kebabs. Like a whole meal skewered and ready to grill, kebabs are one of the easiest ways to prepare a special meal for a few or a crowd.

Grilling food on sticks is one of the most primal and satisfying ways to cook dinner in the summer — frankly, any time you are willing to cook outside. We’re talking here about kebabs, or as you might ...