Global Grilling Intriguing international flavors spice up skewers
RECIPES BY MARCUS BAWDON
EGGPLANT SATAY WITH SPICY ALMOND DIPPING SAUCE
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rilling food on sticks over fire may be as age-old as cooking gets, but it’s still a favorite around the globe. Turn to these “sticks” to brighten up your barbecue routine this summer. Rubs and marinades made with
intriguing international spices are a great way to layer rich flavors in these kebabs, skewers or satays—or whatever you like to call them. In his new book, “Skewered: Recipes from Around the World for Fire Food on Sticks,” author Marcus Bawdon draws on his travel experiences to create flavor-packed recipes that deliver a taste of far-flung places, including these highlighted here. Cheese adds a savory coating on the South American favorite Pork Loin with Parmesan Crust. A coffee and cumin spice rub lends delicious flavor to short rib skewers that give a nod to our own corner of the world. The Egyptian topping, dukkah, adds crunch and a bit of spice to sweet honey and cumin-glazed chicken, and you’ll be surprised with the great “meaty” results from a Far East-inspired miso-marinated eggplant with a spicy almond dipping sauce. —Mary Subialka
48 real food summer 2021
