The Middle Eastern Culture, specifically Turkey, has gifted the world with a delightful dish called kabobs, originally named Shish Kabobs. In the Turkish language, “Sis” means sword and “Kabobs” means meat. Using swords to grill pieces of meat over an open fire, this technique of preparing food soon spread to other regions and countries. As each culture adopted this style of cooking, they also created their own version of kabobs.
I am a massive fan of kabobs including lamb, chicken, and beef, but this Israeli lamb recipe is one of my favorites. My beautiful friend, Vivi, from Israel, taught me to make her version of lamb kabobs and from that moment on, I declared my love for Israeli cuisine. What I like most about her recipe is the technique of baking instead of grilling.
Since traditional kabobs are prepared on the grill and I live in a state where it is cold half of the year, the idea of baking the kabobs means I can make them all year round without waiting until the warm weather to return before firing up the grill. And with baking, the results are tender, juicy, and flavorful. My favorite way to serve them is with a side of Basmati Rice and Tabouli Salad. Who would have thought a sword could be such a fabulous cooking tool? Thanks, Turkey!
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