My cousin Tony was in town this past weekend, and over the course of the past few days, he played chef for my family. On Friday, he made shish kabobs and, aside from the dried-out plantains, I found them delicious.
He used wooden skewers and then balanced them on the edges of several baking pans before sliding them into the oven.
Chefs.com apparently has an easier way, but...doesn't this defeat the purpose?
[$9.99, Chefs]
Yup. Skewerless kabobs. Does this seem...wrong to anyone else?
[Via GearCrave]
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