Kebabs: Traditional Lamb; Turkey and Vegetable Kebabs — 5 Comments

  1. I do the same with kebabs – make separate spears for each veggie and kind of meat, so they all turn out just right.

  2. These look divine … even BEFORE I’ve had my breakfast! Another great thing we’ve skewered onto our kebabs is halloumi cheese. Alas, this is a cheese that we’ve been unable to source now that we’re living in France. You tried it? You FOUND it?! Best, Gee.

  3. brassfrog, it was….
    Zoomie, I much prefer that to pre-cooking the veg.
    Gee, they’d be good FOR breakfast. No, sorry, never found halloumi….
    Kelly, we cook everything on the grill in summer!