Fauzia Garner says lamb and chicken kebabs are among the top sellers at Kabob House, her Goose Creek restaurant.

While chicken isn’t ubiquitous in her home country of Afghanistan, lamb kebabs, sometimes seasoned with sumac or dried grapes, are hugely popular there. They’re typically sold by restaurants or street vendors, but home cooks can get a taste of the dish via Garner’s simple recipe for mixed kebabs.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.