You wouldn't necessarily think that a marine biologist would be likely to write a cookbook, but you would be wrong when that marine biologist is Anand Prakash. Prakash spent 20 years traveling the globe, eating excellent kabobs and decided to pass along the kebab recipes and history of their development in his book The World of Kebabs. It features over 100 recipes for different types of kebabs from different countries and, since just about anything than be stuck on a skewer, the variety is tremendous. After 20-some years, there is little doubt that Prakash could have included even more combinations, but these are some of his best. Recipes cover every part of the world, including Chicken Tikka Kebabs from India, Pork Souvlaki from Greece and Mangrove Oyster Kebabs from Trinidad.
There are also tips about preparing the meat/veggies and how to grill a kebab, since the biggest challenge is making sure all the components for your meal are done at the same time. A book like this one is a good way to make your regular grilling a little bit more interesting, expanding your options from chicken breasts and steaks to something a little different.
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