Lamb Kebab on the Grill

From the cafés you can smell the charcoal scent of cooking kebabs and the hot, sweet odour of Turkish coffee.

William Dalrymple, From the Holy Mountain

The best cut for lamb kebab is the loin or the leg. Ultimately however, you have to rely on your butcher who knows the quality and age of the lamb he serves best. Palestinian butchers will avoid trimming the fat from the meat and, if you are not fastidious about fat