Kebabs of the World Unite -
primal grill with steven raichlen

Meat on a stick represented the first technological leap forward in the evolution of barbecue. The popularity of kebabs and sates around the world attests to the universal appeal of skewered foods. So why do so many kebabs come on bamboo skewers with burnt ends or on metal skewers with raw onions, overcooked meat, and tomatoes that fall into the embers? If you've ever had trouble nailing the perfect shish kebab, or you want to expand your repertoire, this show is for you. Persian Quick Beef Kebabs - beef tenderloin, red-ripe plum tomatoes, Bermuda onions and Anaheim chili peppers - individually skewered and grilled to perfection. Swordfish Souvlaki - Cubed swordfish steak marinated in white wine and herbs and delicately threaded on skewers with onion and bay leaves. Savory Thai Chicken Sate - thinly sliced chicken breast woven onto bamboo skewers, quickly grilled and served on a fresh lettuce leaf with diced cucumber and a warm peanut sauce. Desert Kebabs: Asian Pear, fresh Fig, miniature Pineapple and buttery pound cake threaded on oversized cinnamon sticks, lightly grilled, and basted with Raichlen's mouth-watering butter rum glaze.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 102

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About Primal Grill with Steven Raichlen:

Steven Raichlen, creator of the popular public television series, Barbecue University and author of the award-winning, best-selling Barbecue Bible and How to Grill is back with a sizzling new show designed to help viewers take their grilling to the next level: PRIMAL GRILL WITH STEVEN RAICHLEN.