Food find: Mohammed’s special lamb kabobs

posted on August 26, 2010 at 11:00 am

Preparing ground meat kabobs isn’t as easy as it seems. They’re inevitably too crumbly, too bland, or just won’t stay on the skewer no matter how much you manhandle the meat. Getting them right almost requires a little black magic. Imagine my delight, then, when I happened upon Mohammed’s special lamb kabobs at the Buford Highway Farmers Market.

Mohammed, “your culinary market ambassador,” makes the kabobs fresh every day at the renovated treasure trove just past I-285 on Buford Highway. He uses American lamb that’s all natural, grass-fed, and always ground on site. The type of lamb used is mild, not aggressive, so the kabobs will appeal to your kiddies, who may not be lamb-ready. There’s also a nice amount of fat in the kabobs, so don’t worry if you overcook them. They’ll still be juicy.

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My parents started dating when they were both living in Tokyo. As a result, Japanese food was a major part of our eating life, and this chicken curry was one of my mom’s school night staples. I still use the…

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