I have rarely made Israeli food, but I got a cookbook written by a James Beard award-winning chef whose restaurant I visited this summer that was amazing. While the dish i made is not a traditional kebab, it has a lot of the same elements. Instead of using a kebab sword, this dish uses a cinnamon stick to hold the veal. The ground veal (with grated onions, salt, smoked paprika, pepper, allspice, and parsley) had a lot of flavor, and the cinnamon sticks complemented it well. Even though I did not have a charcoal grill and just grilled on my gas grill, the dish still turned out well. I also made a tehina sauce (from sesame seeds) from the same cookbook, and it was really good. You can find the recipe in Israeli Soul by Michael Solomonov and Steven Cook at page 275.