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The New Cubism


Has the thrill gone out of your grill? For your next cookout, try kebabs—cubes of marinated meat or fish threaded on skewers and charcoal-grilled to sublimely caramelized perfection. At least that’s the way they’ll turn out if you follow chef Jimmy Bradley’s foolproof recipes for the ultimate kebab cookout, honed at the rooftop parties he throws when he’s not busy running the Red Cat, the Harrison, and the Mermaid Inn. Bradley loves kebabs because they cook quickly and let him spend more time relaxing with his guests. We love them because they’re absolutely delicious: citrus-marinated swordfish on rosemary branches with garlicky yellow-pepper vinaigrette; curried lamb kebabs with lentil-orzo salad; sage-permeated pork brochettes painted with tangy tapenade. A bounty of sprightly summer salads cut the heat and round out the menu, including a Jersey-corn salad that looks and tastes so much like a farmstand in August you’ll feel you’re in summertime heaven.

The Recipes

Menu For Eight

Swordfish on Rosemary Branches with Yellow-Pepper Vinaigrette

Yellow-Pepper Vinaigrette

Black-Olive Pork Brochette

Black-Olive Tapenade

Curried-Lamb Kebab

Lentil-and-Orzo Salad

Cucumber-Watermelon-and-Fennel Salad with Ricotta Salata

Sunflower Salad

Warm Jersey-Corn Salad

Text by Robin Raisfeld


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