Brochettes, Kebabs And Skewers | The French Chef Season 8 | Julia Child

[@opwave79]

She’s definitely right about pre-cooking some of the skewered ingredients to make sure they all grill up perfectly.

[@permaculturenow5723]

She was greatness personified in the kitchen.

[@postmodernrecycler]

This is so neat; I have that same set of skewers with the gold ornaments on the end from my grandparents. I never thought to marinate lamb like that. Must try it.

[@cato451]

Julia is the greatest

[@Nunofurdambiznez]

WOW those look absolutely FANTASTIC!!

[@michaelcornett444]

In my younger days, my mom decided to do kebabs with beef, veggies, and pieces of potato. We had a big argument because I kept telling her to pre-cook the potato but she never did, and there were always hunks of raw potato with your grilled meat and either half-raw or overcooked veggies. If you insist on doing potatoes, precook them pretty much all the way, and just grill them to add flavor.

[@tomobrien9483]

Yum. ❤

[@elizabethscott8357]

Notice how small the chicken breast is? Looks delicious. These days the size of chilen breats are just huge.

[@Last_Chance.]

Natural chicken breast. Not pumped full of antibiotics and who knows what else.

[@jessrow1275]

Totally mystified by the use of bacon on a lamb kebab. Lamb is fine by itself! The trick is to use a good marinade and, if possible, marinate overnight. Also, no one needs to put Italian sausage on a kebab. Use merguez. Those are flavors that go together (and come from the same cultural origin).

[@philfaulisi4864]

So much cross contamination with that chicken. I guess they didn’t worry about that stuff back then

[@pelakful]

Messy..touching everything with “chicken hands…”