The kebabs, which are eaten primarily in Sefardi homes or in Israel, come in various versions. The word kefta or kufta comes from the Syrian word kooftah, which is pounded meat.

The following lamb kabobs are loved by all when barbecued.

Ingredients:

1/3 cup chopped parsley

1 medium onion, finely chopped (about 1½ cups)

1½ pounds of lamb

½ tsp salt

½ teaspoon pepper

1 teaspoon cumin

4 cloves of garlic, crushed

Directions:

Spray 8 metal skewers with cooking spray.

Combine all ingredients in a bowl and mix well. Form meat mixture into about 18-20 equal-sized oval patties and thread three patties onto each skewer. Preheat a clean grill or a well- seasoned grill pan over medium-high heat. Grill skewers until cooked through, about three minutes per side. Remove from heat and slide off skewers. Serve warm—drizzle with tahini.

By Nina Glick