For many of us, Chinese food was the first Asian food that became popular in restaurants, and at home. Egg rolls, chow mein, lemon chicken and sweet and sour sauce were on every menu. Today, the foods of the Far East mingle with Middle Eastern foods, African foods, and Mediterranean dishes, to provide an array of bold flavours and innovative seasonings. Food trucks, the Food Network, food blogs and local restaurants have all introduced ethnic foods that are no longer considered exotic. In this issue of the Main Ingredient we take a look at the many and varied kinds of ‘meat on a stick’ as we’ve adopted it for our summer BBQ – the kebab.
