Kebab Day

Hikâye

Kebab in the Israeli grill-house sense often means skewers of seasoned minced meat—beef, lamb, or a mix—with onion, parsley, and spices, cooked over charcoal until charred at the edges and juicy inside. Served with tahini, amba, salad, and pita or rice, it is a backyard and restaurant classic that smells of smoke before you see the platter. The skewers should perfume the air, not sit in grease.

Minced kebabs sit alongside shish and other Levantine grill traditions on Israeli menus from casual to festive. Home cooks shape long kofta around flat skewers; restaurants keep charcoal hot for lunch rushes and evening crowds. A squeeze of lemon and a pile of fresh herbs finish the platter the way tahini finishes the meat.

On Kebab Day, season and shape the meat carefully, grill hot and fast, and serve with tahini and a sharp salad. Celebrate Middle Eastern grilled kebab as it is loved across Israeli tables—smoky, spiced, and meant for sharing straight off the fire. Rest the skewers a minute so juices settle.