Kebab Seasoning

While standing in line at a busy Mediterranean restaurant in NYC, I overhear a man with a heavy accent speaking to the owner. He asks to try the just-finished-cooking lamb shish kebab.

Turns out they recognize one another from working side-by-side in a kitchen years ago.

The fact that he had come to sample kebab from a chef he knew from years ago begged me to ask for advice –

Should I order the kebab or shawarma?

(For those that don’t know, shawarma is a type of kebab. One major difference is how it’s served. For example, shawarma might be served with tabbouleh.)

“Lamb kebab,” he said.

I listened.