Author of "Julie Taboulie's Lebanese Kitchen," chef Julie Ann Sageer is preparing this delicious dish of kababs and pairing it with homemade taboulie that serves 12-14.
*I find the easiest way to segment an orange is to remove the top and bottom of the orange using a serrated knife, Stand it on a cutting board, and use a downward motion to follow the contour of the fruit to remove both skin and pith (the white part). Segment each orange fillet, separating the flesh with a small paring knife.
