One of my favorite summertime memories as a little girl is the mouthwatering aroma of kabobs grilling outside. As I was playing i the backyard, I could never resist grabbing a kabob straight off the grill, almost burning myself because I was so eager to taste one of these moist, meaty succulent skewers!

You can prepare my succulent kababs with lamb, beef or a combination of the two - all laced with fresh parsley, onions, and a bit of allspice. Traditionally, the kabobs are formed into long sausage-like shapes on the skewer, but you can also make them into little round patties for a very flavorful Lebanese take on a burger. I serve my "crave-a-licious" kafta kabobs with fresh and pickled vegetables, warm pita, and sauces like Tahini Sauce and Khayer b Laban.

Taboulie Tip! Be sure not to overgrill these kabobs. They should be moist and juicy!

Click below to see the full recipe.


JULIE TABOULIE'S LEBANESE KITCHEN
Copyright 2017 by Julie Ann Sageer
Photographs copyright 2017 by Alexandra Grablewski
All rights reserved.
For information address St Martin's Press, 175 5th Avenue, New York, NY 10010

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