Reviewed: Sep. 10, 2009

The best kabab I've ever had.

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Reviewed: Sep. 10, 2009

A very simple yet a dish with very subtle and delicate tastes. The raisins complement the cayenne pepper. The cilantro and the onions give the fresh taste. The mayo and the goat cheese makes it juicy! I upped the quantity of cayenne pepper, cumin and coriander by half. This is a must make for the next party!

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Sandeep

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Reviewed: Apr. 1, 2009

Delicious dish. One suggestion = small portions on wooden skewers. Cooking is trouble if you use metal skewers or add too much meat - the meat will fall off. This is fabolous with the homemade Tazeki ....

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Kevin W

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 31, 2009

Easy and tasty. I would have given it a 5-stars, but I thought 3/4-tablespoon cayenne pepper was way over the top. The cayenne pepper was decreased to 1/2-teaspoon. I didn't make kabobs, but formed mixture into meatballs and broiled them instead. I bet this mixture would make some awesome burgers -- or sauteed and spread over a pizza.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: Mar. 11, 2009

We love these! Pretty time consuming, but well worth it!

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Hannah

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Reviewed: Dec. 10, 2007

Very tasty, it would be better w/ chicken or steak.

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Hailey

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Reviewed: Nov. 28, 2007

Absolutely sensational. My husband who loves lamb couldn't resist taking thirds. The raisins add such a bright accent to the meat. Don't skimp on using goat cheese, it definately adds to the flavour.

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FaizahB

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Reviewed: Sep. 24, 2007

These were flavorful but even though I did not add the mayo they were still a bit greasy. Infact they did not stay on the skewers at all. Next time I will make them in to patties.

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Crystal Mckissick

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Stevens Point, Wisconsin, USA

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Reviewed: Jun. 6, 2007

WOW! I did everything just like the recipe said and didn't omit any ingredients. Also, I recommend PEPPY'S PITA BREAD recipe to serve these kabobs in and the AVOCADO TZITZIKI SAUCE recipe. I would give this a 6 star if they had it.

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Sep. 27, 2006

These were really good! I served them with homemade pita breads, tsaziki sauce, lettuce, tomato and onions for a gyro dinner.

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Gina S.

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Aug. 9, 2006

These were great! The recipe makes much more than 6 kabobs so for two people we cut the recipe in half. It still made about 6 decent sized kabobs. We did modify the recipe though using feta cheese instead of goats cheese, no raisins, and no mayo. Really tastes great with garlic sauce!

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milehighchef

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

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Reviewed: May 25, 2006

These were very good. I served them with the Qabali rice (boil the rice for only 3-5 minutes)from this site and a cilantro/parsley pepper sauce. I will make this combination again!

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OCEANAVE

Cooking Level: Professional

Living In: Joppa, Maryland, USA

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Reviewed: Sep. 26, 2005

this turned out very good, but it seemed to make a LOT more than 6 kabobs. I followed the recipe exactly and thought it was easy and very flavorful. will make again as patties rather than kabobs. thanks

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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 14, 2005

Not bad. I omitted the mayo because I thought it might be a little greasy. I also left out the raisins because I cannot stand meat and fruit. I liked the taste but if I made it again, I would use feta not goat's cheese so it would be a little saltier. Finally, I browned the kebabs in a skillet, then baked them for 35 mins. We had them with pittas, and cucumber/yogurt sauce.

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 11, 2004

Pretty good, but a little too spicy. The lamb doesn't need the mayo because lamb is already a bit oily. I added red wine vinegar and that added a nice touch, plus green onions instead of red ones. Also, instead of grilling I broiled the meat until brown on top and cooked throughout. Served with feta, sliced tomatoes, and whole wheat pita. Very tasty!

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