Photo:Robata-grilled chicken and ribeye at Dragonfly in Gainesville.
Skewered in Florida – kabobs in various forms spread across the state
Smart chefs and wise home cooks, my mother among them, suspected there were five or six recipes in the world common to every tribe on the planet, believing that each tribe started with the same idea and came up with its own variation. Surely shish kebab is one: Meat on a stick has to be as ancient as fire.
Skewers have become popular for very modern reasons. Kabobs are quick to cook (with little heat or space, ideal for food trucks), hand-held and highly portable, fresh, generally low-carb and easily augmented with vegetables. What was cooked on small roadside fires for centuries has a place on fast, casual menus.
Shish kabobs of modern taste trace their origins to Greece and Turkey and into western Asia. Depending on the dressings and marinades and the meat or fish — beef, lamb, chicken, shrimp, tuna, octopus — it’s a world-beater of many flavors.
And Florida has almost every kind. Meat on a stick, as it turns out, isn’t so simple.
ALSO IN THIS ARTICLE: Ceviche; Inkanto; Pincho; Acropolis; Mandolin Aegean Bistro; Skewers Mediterranean; Gengiz Khan; Bha Bha; Ararat Euro Food and Bistro; Mamek; Yakitori Sake House; Pincho Factory; Juvia
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