'kebabs' on Serious Eats

Kofte Kebabs with Spicy Harissa Yogurt Sauce (Minced Lamb Kebabs)

I don't know why shish kebabs became the dominant form of grilled-meat-on-a-stick imported from the Middle East to the U.S. when kofte kebabs are, in my humble opinion, so much better. Kofte kebabs have seasoning built right into them, packing more flavor in less time. It comes off looking and sounding very impressive, but is really no more difficult to make than a hamburger. More

Sunday Supper: Lamb Kebabs with Israeli Couscous

Lamb is a great meat to toss on the grill in the summer—it takes to a bit of smoke and char. These kebabs are simply rubbed then grilled and served alongside a simple Israeli couscous dressed with a lemon vinaigrette. If you can't find Israeli (sometimes called pearl) couscous, regular couscous also works perfectly well in this dish. Ask your butcher for a recommendation on what type of meat would work best for kebabs; leg of lamb has always worked well for me. More

Cook the Book: Al Halabi Style Kebabs with Potato Moutabel

Before coming across this recipe for Al Halabi Style Kebabs with Potato Moutabel in Silvena Rowe's Purple Citrus & Sweet Perfume, I had never really thought about meat and potatoes existing in Eastern Mediterranean cuisine. But these skewers of ground lamb mixed with finely chopped peppers, mushrooms, and nuts served over tahini and yogurt mashed potatoes are exactly that. More

Snapshots from Amsterdam: The Best Street Food

There's an excellent snacking culture in Amsterdam, fueled, no doubt, by the equally excellent drinking and consuming-of-other-legal-narcotics culture. Snack bars line most of the major shopping and socializing districts, while kiosks, stands, and carts can be found serving everything from chicken sandwiches and bitterballen (Dutch croquettes) to hot dogs and Vlaamse frites (Flemish fries). More

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