We challenged chefs of three different skill levels – amateur Emily, home cook Rinku, and executive chef Ayesha Nurdjaja of Shuka Restaurant in New York City – to skewer us a batch of their favorite kebabs. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert’s perspective. Which kebabs are you sticking around for?
Keep up with Emily at @emilyslamduncan
Rinku is on Instagram at @spice_chronicles
Chef Ayesha is on Instagram at @ayesha_rare & @shukanyc
Follow Rose at @rosemarytrout_foodscience
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4 Levels of Kebabs: Amateur to Food Scientist | Epicurious
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