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Your Cookout Needs These Kebabs Jeanette Chawki © Provided by Food & Wine Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Whenever my family gathers, the smell of barbecue beckons. Growing up in Zahlé, Lebanon, it was the scent of every Sunday afternoon, when we d cook lunch after church. These days, we come together on the Fourth of July at my brother s on Staten Island for a family cookout. But no matter where we gather, our table is always laden with food. We start with mezze, like hummus, baba ghanouj, grape leaves, and tabbouleh, followed by meshwy, or grilled meats especially lamb shish kebabs. We always serve them with muhammara, a roasted red pepper and walnut spread, and biwaz, a salad made with onions, parsley, lemon, and sumac. While we cook, we put on our music and dance. When the kebabs are ready, I cut a piece of pita, spread the muhammara inside, add a few pieces of lamb, some grilled vegetable

United statesLydia pursellMargaret monroe dickeyJeanette chawkiJeanette chawki at leagueVictor protasioFood stylingProp stylingWine photoStaten islandLydia pursell whenLamb shish kebabsRoasted red pepperWalnut dipOnion saladஒன்றுபட்டது மாநிலங்களில்