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Cabobs

These days anything impaled and roasted over coals is a cabob, beginning with a simple chunk of beef wrapped in a strip of bacon and stuck on the end of a stick. The chief camp attraction of the cabob, however, is that meat and vegetables can be combined and a whole individual meal can be strung on one skewer to be done in a jiffy. Probably the best of all are made of cubes or chunks of lamb -marinated if necessary-and arranged in the traditional Near East fashion, that the Turks call shish-kebab.