No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame.
This coronavirus habanero ramen is what happens when I rummage through my pantry and my freezer for something to cobble together. That’s mostly because I don’t care to go to the grocery store.
When it comes to grilling, there are very few dishes that can compete with classic chicken kabobs.
This delicious lamb is a little out of the ordinary with hints of Indian cuisine.
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.
These mustard-infused wings are a perfect snack when watching sporting events. If you want them spicier, simply add some hot red chile powder to the marinade.
No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.