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Host Julia Collin Davison uncovers the secrets to making the best Grilled Shrimp and Vegetable Kebabs. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of whole-milk greek yogurt. Finally, test cook Dan Souza shows Julia how to make the best Persian-Style Rice with Golden Crust at home.
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In Thailand, we grilll shrimp on skewers all the time. But (i) we grill them with theirs, heads, tails, and shells on; and (ii) we grill the accompanting vegetables separate skewers sorted bý type of vegetable. So there is no problem of differing cooking time and no need for microwaving. Then, to sever, take the shrimp and vegetables off their skewers and arrange on a platter. A good dipping sauce can be made of minced garlic, shallots, bird's eye chilis, dark soy sauce, and a little palm sugar (substitute molasses).
LOVE THIS CHANNEL
The rice is one dish I take exception with. I love everything you guys do. I think, however, to truly be Iranian, it needs to come out whole. This is the beauty of the dish
Hello ATK! I love the full episodes, but I also really appreciate the individual recipe segments too. With that being said, can you please upload the segment of just the Persian Rice Recipe please? Thank you!!!
The rice really shows how much research, cultural respect, and love for details you put into the recipe. Thank you ! ♥️
It's not a vein in the shrimp, it's their gut and the black is 💩!
Cumin is the worst spice I’ve ever tasted
rice looks so good
Why did Chris Kimball leave the show?
Love ❤️ you’re show N can’t wait to make the shrimp !!! N hello
Costco sells Fage, Chobani, and Kirkland (their brand) at great prices. The Kirkland brand is actually pretty close to Fage.
😍 I just love you all❣️💖👍👍 Thank you for all of the work you do to bring this content to us
Why do they add sugar to everything?
cabot is not my likeable yogurt. Fage is my favorite I make my own.
It's so nice to hear kabaabs being pronounced properly and not the weird way they usually are (kay-baabs) .
I am from India and love your videos .
love the show
Too funny, some of the foreign dishes I made by mistake as a little girl. I remember too many times cooking seasoned butter rice and frying the bottom= that was a no, no. You wouldnt serve it to anyone but it was good, but there is better to do than make a rice crust.
Anyone giving this episode a "thumbs down" is just jealous !!!
When I found out how Greek Yogurts is made, I was like "No Whey!".
Microwave? Y would they do that
Love them but they use WAY TOO MUCH SALT for me.
What??? No turmeric???
Thank you ladies for sharing so nicely on YouTube. I have almost all your books so it is wonderful to actually see you execute the recipes!
Dan 🖤
You're right about the Fage yogurt.It's great.I put flavored whey protein powder into it to make a high protein pudding.Optimum extreme milk chocolate with the yogurt makes a delicious creamy slightly tangy chocolate pudding.I put a little sweetener in it too.
As the inventors of the Kabab, Middle Easteners will never mix meat and veggies on a skewer. Each has it's own stick.
Thank you for showing respect to Iranian culture …and not demonizing it or exoticising it.
You two ladies are the best. I hope you are being truly appreciated at ATK ✊🏽
Why do you say Jumbo shrimp? What does that mean? You should give a U count.
Never said what temperature to grill at… high?
ATK, would it be ok to prep the shrimp kabobs beforehand….say, a day in advance? And then grill them?
Chobani is a huge brand, Dan would not have left us handing on that “mechanical shear” 12:25 “explanation”. I’d be interested in a Cooks Science follow up
persian traditional recipe is with basmati???
decades? how young a country is the US that decades sounds like a long time. Cooking on a stick goes back millennia
It would be great, if you could make a video on how to handle and prep certain foods; i.e. I heard that you are not supposed to wash mushrooms – you said something else. I would like to know how to treat mushrooms or how to know whether your watermelon is ready to eat, or how to handle artichoke and prepare it properly. Stuff like this would be great to know, so I'll never mishandle foods in a stupid way ever again.
You guys are great! Keep up the good work!!
Thank you for running the shows on YouTube.
That rice looks yummy.
God damn, Dan is so friggin hot. What a kitchen sex god
3:04 please just call them green onions, i get so tired of people walking right past the green onions then asking me if we have scallions, they are the same damn thing, one is english, one is greek. we are in america right? green onion dammit. that is what it is going to be called on the shelf in the grocery store in america 90% of the time. STOP BEING FANCY WITH SOMETHING THAT ISN'T FANCY AT ALL.
It's actually Baas-ma-ti.
Skyr – Siggi's Icelandic Yogurt is the next level of Yogurt thickness.
That rice dish is way too futsy.
MODERN TECHNOLOGY MADE SHRIMP SKEWERS POSSIBLE!
JUST PRE-MICROWAVE YOUR VEGS AND EVERYTHING COOKS VERY WELL ON THE GRILL!! WOOO
/s lol
Pro Tip: Never buy Greek Yogurt at a regular grocery store as it tends to be VERY over priced. Instead, shop at Middle eastern or Indian stores. They tend to have a much bigger selection and lower prices because Yogurt is a big staple of that cooking.