Pork Kebabs “Dacho”

I’ve eaten a lot of kebabs on the world’s barbecue trail, but I’ve never quite seen the technique featured here used anywhere else. The “rub” is a sort of paprika-flavored cornmeal (the same cornmeal used to make Serbian cornmeal dumplings) and the kebabs are dredged in the mixture when they are three-fourths of the way cooked, then returned to the grill and drizzled with oil. What results is the sort of crunchy crust you get on Wiener schnitzel, but it’s grilled instead of fried. Here’s ho