How To Make Kebabs, Because You Like To Stab Things And Play With FireAlbert Burneko6/29/13 2:00pmFiled to: foodspinHow ToDeadspin how tolifespinrecipeskebabsgrilled kebabskebab recipegrilling727EditPromoteShare to KinjaToggle Conversation toolsGo to permalink You dusted off your crummy charcoal grill way back in April, and by now, through all the contrived family gatherings that are really just flimsy pretexts for playing with fire, you've already run through your basic repertoire of grilled foods: chicken thighs and chicken breasts and steak and lobster and ribs and glorious, glorious cheeseburgers and so on. And now the Fourth of July is upon you; what will you whip out for your stupid family and stupid friends and stupid, stupid kids so that they won't go, "Ugh, didn't he make this for the last holiday? What a repetitive, unoriginal, bad-smelling doofus"—pheasant? Ibex? Friggin' monitor lizard? Your arm? That'll show those hard-to-impress jerks! He suffers for his art, like a genius or incompetent buffoon or something!ShareTweet Kinja is in read-only mode. We are working to restore service.