Legend goes that long ago in the region around Iran, Afghanistan and Turkey, some resourceful soldiers had the notion to cook pieces of meat on the ends of their swords -- and shish kebab (shish, meaning sword; kebab meaning roasted meat) was born.
Here are some prime local sources.
At this hidden spot (Heritage Square, behind Wild by Nature off Route 25A), chicken and lamb kebabs are juicy and savory; Adana kebabs and garlicky, fiery minced beef and lamb Beyti kebabs rate just as highly.
Here, the ultra-flavorsome kofte are made with a combination of beef and lamb. Even the white meat chicken kebabs are moist and satisfying.
Adroitly spiced kebabs define this strip mall Turkish spot. Both lamb and chicken kebabs excel; Inegol kofte features spiced ground beef rendered fluffy by a little baking soda.