I loved these and can't wait to make them again. We had them with home made oven roasted french fries and chardonnay. I'll definitely have these again although I may serve them with an aioli of some sort to dip into...

I loved these and can't wait to make them again. We had them with home made oven roasted french fries and chardonnay. I'll definitely have these again although I may serve them with an aioli of some sort to dip into...

I love Middle Eastern kebabs, and was itching to try this recipe. Pressed for time, I was a little taken aback when I first read it required that you soak the three slices of sandwich bread in water for 30 minutes. I only had 10 minutes to do so, but in hindsight, I don't think you need to soak the bread at all. Even after 10 minutes, the bread was a sopping mess. I tried to squeeze out as much water as possible, but it was still really soggy. The result? Kebabs that were mushy, bordering on bad meatloaf texture. That being said, though, the flavor was quite nice with the allspice, cinnamon and cloves, and the zesty tarator sauce. I would make this recipe again, but just not soak the bread.

I love Middle Eastern kebabs, and was itching to try this recipe. Pressed for time, I was a little taken aback when I first read it required that you soak the three slices of sandwich bread in water for 30 minutes. I only had 10 minutes to do so, but in hindsight, I don't think you need to soak the bread at all. Even after 10 minutes, the bread was a sopping mess. I tried to squeeze out as much water as possible, but it was still really soggy. The result? Kebabs that were mushy, bordering on bad meatloaf texture. That being said, though, the flavor was quite nice with the allspice, cinnamon and cloves, and the zesty tarator sauce. I would make this recipe again, but just not soak the bread.