Fresh herbs: Parsley and mint bring a fresh, herbaceous note to the kabobs, adding brightness and balancing the richness of the meats. They also add a pop of color to the mixture.

Cook the rice at a simmer over medium heat until the water is depleted, about 20 minutes. Turn off the heat and let the rice stand for 5 minutes. Fluff with a rice paddle.

Kebab, kabob or kebap: No matter how you spell it, these hunks of juicy, flavorful grilled meats are a carnivore’s delight. While the cooking style originates from the Middle East, you’ll also ...

Beef kabobs also were satisfying, but we preferred the chicken. And the lamb shank was sensational. Meat was fall-off-the-bone tender. Similar to a pot roast in texture and preparation, observed ...