You could make Persian-style kabob.. the most common types that I can recall are jujay (chicken), barg (lamb), or kubideh (ground beef/lamb).

For jujay kabob, I make a mixture of ground saffron, onion, garlic, and melted butter (if you want something lighter, use olive oil), a dash of salt and a couple of shakes of pepper, and let the meat marinade in it overnight. Then, just cook the next day.

For barg, use fillets of lamb tenderloin and marinade them in finely chopped onions, olive oil, and a bit of salt and pepper. Watch out, though because this is the kabob that can often be tough if it's overcooked. It's much harder to ruin jujay or kubideh.

For kubideh, some people use just ground beef or just ground lamb. My family uses a mixture because lamb alone can be very gamey and malodorus, but lamb and beef combined has a good flavor. Mix it with your hands, adding one egg, grated onion, some salt, pepper, and turmeric, and some lemon juice. Then just grill.

In Iran, it's common to add whole or halved tomatoes to the skewer.. they're referred to as "gohjay." Just grill them.. Some people coat them in a little melted butter before hand.

We usually make "kifta", which is ground beef or lamb..or a mix of both and parsley, onions, and spices like cumin, etc..and shish kabobs, tabboleh or some sort of salad, plenty of pita bread, and whatever else you like. Our bbq's are pretty much the same in that respect...

Try this website for fantastic recipes:

http://www.khanapakana.com/kebab-recipes/index.htm...

I wasnt able to add a link for Fauzia's Pakistani Recipes for some reason, but just do a Yahoo/Google search --- it's a great website with lots of recipes.