Use these spice blends as mere suggestions, as they vary from region to region around the world. Adjust each one to your taste. Each of these recipes should make enough for about 2 to 2 1/2 pounds of kabob meat.

Za’atar: Use 5-6 tablespoons.

Donor Kabob Style: 

• 1 T ground cumin
• 1 T ground coriander
• 1 T garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp paprika (smoked, if you’ve got it!)
• 1 1/2 tsp ground black pepper
• 1/2 tsp kosher salt

Middle Eastern Style: 

• 1 T ground cumin
• 1 T ground coriander
• 1 tsp black pepper
• 1 tsp ground allspice
• 1/2 tsp cardamom
• 1/2 tsp turmeric

Baharat Style: 

• 1 1/2 T paprika (smoked would be great!)
• 1 1/2 T ground black pepper
• 3/4 T ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground cloves
• 1 tsp ground cardamom
• 3/4 tsp ground star anise
• 1/2 tsp ground nutmeg

Cut either 100% grass-fed beef or lamb kabob meat into cubes about 1” to 1 1/2” in size. Marinate the meat for a few hours in the spice blend of your choice with about 2 to 3 tablespoons of a neutral cooking oil, something like regular olive oil or vegetable oil. Then, skewer the meat either on metal grill skewers or wood/bamboo skewers that have soaked in water for an hour. Alternate meat with chunks of onion, bell pepper, cherry tomato, zucchini, eggplant, or any of your favorite veggies, cut to about the same size as the chunks of meat. Grill on a preheated medium-high grill for about 8-10 minutes, flipping the kabobs once or twice.