Julia Child shares delicious recipes for lamb shaslik, chicken shish kebab and scallops en brochette.

About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.

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Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!

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10 Comments

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

  2. 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.

  3. 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.

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