4 Levels of Kebabs: Amateur to Food Scientist

We challenged chefs of three different skill levels - amateur Emily, home cook RInku, and executive chef Ayesha Nurdjaja of Shuka Restaurant in New York City - to skewer us a batch of their favorite kebabs. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which kebabs are you sticking around for?