Hey, this is Mark Bitman. You might know me from How to Cook Everything, or from the New York Times, or from the

Bitman Project. You might say I'm obsessed with everything about food.

I'll tell you more about that in a new podcast called appropriately enough.

Food.

I'll tell you more about that in a minute, but first here's one of my favorite recipes for grilled chicken kebabs. Here's how I make grilled

chicken kebabs. Cut some breasts or even better thighs into chunks,

boneless of course. Combine in a bowl, say a teaspoon of paprika, a teaspoon of cinnamon, a little bit of nutmeg, some salt and pepper.

Toss the chicken with some olive oil, a few tablespoons tablespoons and some fresh squeezed lemon juice and then

sprinkle it well with the spice mixture.

Thread the chicken onto skewers and grill until it's done.

Then serve with lemon wedges. It doesn't take more than a couple of minutes

to slice up some eggplant and zucchini and throw them onto the grill too with the

kebabs. That makes for really good eating.

That was just a sample of the kind of tips and recipes you'll get on my new podcast, Food. I'll also sit down with guests like Carla Hall, Tom Calicchio, Ted Danson, Jane Goodall, and important

people in the food world you may not know about.

We'll talk about cooking, eating, and how food affects us all, our lives, our health, our planet.

I'll even take your questions, from how to boil a perfect egg, to how to feed your picky toddler, to how to increase people's control over the role

food plays in our lives. So subscribe now to Food with Mark Pittman on Apple Podcasts, Spotify, or wherever you get your podcasts.

And don't miss my first episode, May 24th, with my special guest, The Fab fabulous Nijella Lawson.