Shish Kebab with North African Seasonings

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

It’s a scene that’s as old as Judaism itself: beef or lamb flavored with cumin and garlic, cooked on a spit or skewer over a campfire. Grilling wasn’t really part of my Ashkenazic heritage, but in North Africa and the Middle East, it’s one of the preferred ways to cook and socialize. Variations on a theme of kebab can be found in Jewish communities from Casablanca to Cochin.