Lamb and Beef Kebabs or Meat on a Stick

by R.B. Quinn and Min Merrell
how to make easy beef kebabs

Lamb and beef kebabs in the making.

Nashville’s Kalamatas where Maher Fawaz and his family and staff serve beautiful, delicious Mediterranean food. Maher even smokes the eggplant for the baba ghanouj. We can’t get enough of it. And neither can Louis, the bottomless pit 15 year-old with far too much restaurant experience. At least he knows the value of a good meal out. Louis is a meat plate/meat on a stick guy.  That and the yogurt “sauce” to go with.

Channeling Maher Fawaz puts a rare smile on Louis’ face. Even after four of us ate, Louis happily lived on these for days.

The key to this meal was Mindy whipping things up ahead–she soaked the skewers with her morning coffee and had the 2-to-1 ground lamb-to-beef kebobs with garlic, cumin, and salt in the fridge all afternoon. Too bad we were too hungry to photograph the sauce and the big Mediterranean salad we had with greens, olives, onions, cukes, and tomatoes with Feta and vinaigrette. R.B. and his flying rounds of pita warming on the grill was quite a sight as well, but again, we forgot to snap off a few pix. Thanks for the inspiration, Maher.

Keep an eye on the instant-read thermometer and remember that at a certain temperature, glass melts.

ground beef kebabs

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