EditorialLamb chops and other skewers are grilled over a charcoal fire at Kebab aur Sharab in New York, March 10, 2023. (Karsten Moran/The New York Times)
EditorialThe coal-fired grill at the Kabab al Sha’ab restaurant turns out skewers of meat all day, in the Old City of Jerusalem, Oct. 12, 2022. (Tzachi Ostrovsky/The New York Times)
EditorialSkewers grill over charcoal at San Ho Won, an acclaimed new Korean restaurant opened by Jeong-In Hwang and Corey Lee in San Francisco’s Mission District, July 13, 2022. (Aya Brackett/The New York Times)
EditorialShani Orgad, left, and Rosalind Gill, authors of ?Confidence Culture,? a feminist cultural critique of the marketing around women?s self-esteem, in London, Jan 29, 2022. (Suzie Howell/The New York Times)
EditorialChinyerem Uguru, a food blogger on her sites Air Fryer Yum and My Diaspora Kitchen, makes air-fried Nigerian beef suya skewers in New York, Jan. 12, 2022. (Desiree Rios/The New York Times)
EditorialSingapore.17 January,2014. Thaipusam Hindu Tamil festival celebrated in Little India, Singapore. Some devotees have their bodies pierced with skewers
EditorialA volunteer soaks skewers for kebabs in advance of a barbecue for Afghans and U.S. military personnel at Joint Base McGuire-Dix-Lakehurst, in Paterson, N.J., on Thursday, Sept. 23, 2021. (Bryan Anselm/The New York Times)
EditorialA $150 omakase meal at Torien, which is centered on grilled skewers of chicken, with some vegetable skewers thrown in and a couple of courses that aren’t on skewers at all, in New York on July 8, 2021. (Karsten Moran/The New York Times)
EditorialGrilled shrimp skewers with roasted red pepper sauce in New York on May 13, 2021. Food Stylist: Simon Andrews. (David Malosh for The New York Times)
EditorialSpiced turkey skewers with cumin-lime yogurt, in New York, July 15, 2020, one of five recipes that do not require the oven for this week?s installment of a new weekly feature, ?Five Weeknight Dishes.? (Bryan Gardner/The New York Times)