This kebab has a perfect oniony-meaty flavour, and a fantastic texture — a completely satisfying, kebab experience. Because of a dispiriting lack of decent Mediterranean street food in LA, we turn to this recipe to beat the doner kebab cravings. Kubideh is perfect served with rice, or in a wrap. It’s (of course) best done over charcoal, but it’s easy to make under a broiler, too.
— Brad, Eliseo