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Updated August 2026
Labor Day pays tribute to the contributions and achievements of American workers*, and an all-American cookout is traditionally on the menu?
But what if you decided instead to observe the cuisine of laborers elsewhere?
Most of us have a Labor Day grilling routine. We decided to try a different grilling menu, focusing on a sure-to-delight theme: kebabs, a.k.a. skewers, an everyday food in Greece and the Middle East.
The word kebab† refers to fish, meat or vegetables that are roasted or grilled on a skewer or spit. In the U.S., “skewers” has become the term used outside of Greek and Mediterranean restaurants.
This Labor Day we’re going kebab crazy, with grilled skewers and Greek and a variety of mezze, Middle Eastern sides dishes.
The word mezze (also spelled meze) comes from an Arabic and Turkish root meaning taste or to savor slowly.
Across Lebanon, Syria, Turkey, Greece, and much of the broader Eastern Mediterranean (especially Greece and Cyprus), mezze refers to an array of small dishes served together, not as starters before a main course, but as the meal itself.
The hardest part for us is deciding which assortment to serve. Be it kabobs or mezze. We want them all!
Below:
> Choose your kebabs.
> The history of kebabs.
> The different spellings of “kebab.”
> Choose your mezze.
> The history of mezze.
> The difference between Greek and Middle Eastern mezze.
> Beverage pairings with mezze.
1. SKEWERS, A.K.A. KEBABS
Instead of an American buffet with grilled whole foods like brats, burgers, chicken, fish, franks or steaks, we’re grilling skewers of some of the same meats:
Beef
Chicken (you can also skewer wings)
Fish & Seafood (meaty fish like striped bass or swordfish, scallops, shrimp)
Lamb
Pork
Sausages/brats (instead of hot dogs)
Vegetables
Optional: Seitan (vegan)
Choose as many as you like!
2. MEZZE TO SERVE WITH YOUR SKEWERS
We decided to bypass the corn on the cob and potato salad for Mediterranean sides, like Israeli salad and basmati rice pilaf with dried fruits and almonds.
We’ve also chosen three Mediterranean spreads, to enjoy on their own or dip with pita triangles. These dips, spreads, and other formats are called mezze—also spelled meze, mezzeh, or mezza.
Mezze are both a collection of small dishes and a social way of eating. Dishes are placed in the center of the table for everyone to share.
The word traces back to the Persian mazze, meaning taste, relish, or snack. It entered Ottoman Turkish as meze and spread throughout the Ottoman world and neighboring regions.
Because hummus, baba ganoush and tabbouleh are everyday foods at our house, we chose three other: tzatziki/cacik seasoned yogurt, which is a great side to the grilled meats; skordalia, garlicky potato purée; and melitzanosalata, a chunky eggplant dip.
Mediterranean Dips/Spreads
In Greek these are called mezze (MEH-zay), meze in Arabic. They are a selection of small dishes that originally accompanied drinks, either as a snack or as a first course to a meal.
Mezze can include the dips and spreads on this list, served with pita; plus dolmades (stuffed grape leaves), falafel, feta, halloumi cheese, kibbeh, olives and other Mediterranean delights. Check out this list for a “full menu.”
Depending on country—Greece versus any of the countries in what was formerly called the Levant*—there may be different names for the same or similar dishes. For example, Greek tzatziki is Turkish cacik.
Here are a dozen favorites. Note that spellings may differ because the names are transliterated into the Latin alphabet from the Arabic or Greek alphabets.
Don’t forget plenty of flatbread for dipping and scooping!
[8] Warm the pita briefly in the microwave—it’s so much better that way. Wrap the bread in a damp paper towel to trap moisture, then microwave for 10 to 15 seconds on high (photo © The Nibble).
Babaganoush: Smoky roasted eggplant and tahini combine in a dip that can be smooth or chunky. Baba ghannouj is another spelling. Here’s a recipe.
Cacik: The Turkish name for tzatiki, a yogurt and cucumber dip. It is pronounced kah-SEEK.
Dolmas/Dolmades: Stuffed grape leaves: The most famous variety, often called dolmades in Greece or warak enab in the Arab world. Tender grapevine leaves are stuffed with seasoned rice and rolled into small fingers. Another variety is filled with stuffed vegetables: bell peppers, eggplants, tomatoes, and zucchini. Also see sarma, below.
Ezme: Similar to Israeli salad, ezme is a Turkish salad of finely chopped tomatoes, cucumbers, onions, mild peppers, parsley and olive oil.
Fatayer: This savory pastry is filled with ground meat, cheese, or vegetables, traditionally folded into a triangle shape, and baked. Also see sambousek, below.
Fattoush: A popular Levantine bread salad made with crispy toasted or fried pita pieces mixed with fresh chopped vegetables, herbs, and a zesty, citrusy dressing.
Hummus: A paste of chickpeas, olive oil, garlic and spices. There surge in popularity has resulted in dozens of blend-ins, from the traditional Mediterranean flavors (olive, red pepper) to the trendy (chipotle, edamame hummus, everything bagel topping). Here’s a recipe to make your own.
Kibbeh: Kibbeh is a family of Middle Eastern dishes made from finely ground lean meat—typically beef, goat, or lamb—and cracked bulgur wheat, blended with warm spices like cinnamon and allspice. Considered a national dish in Lebanon and Syria, it is enjoyed in casseroles, tartare, and fried meatball or ovoid-shapes, the version served as mezze. The ground meat and bulgur are pounded into a fine paste with toasted pine nuts and spices.
Labneh: Labneh is thick, strained yogurt with a consistency similar to spreadable cheese like cream cheese. It is spread onto pita. Here’s more about it, and a recipe.
The mezze continue below the photo.
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[1] Kebabs, a.k.a. skewers, are fun, easy to prepare, and protein-packed. These are served with tzatziki, one of numerous mezze options. Here’s the recipe (photo © Williams Sonoma).
[2] A mezze spread is one of our happy meals. Here, pita, babaganoush, feta, hummus, olives, and pickled carrots (photo © Good Eggs).
[3] Babaganoush, eggplant dip, with a sprinkle of sumac and fresh parsley. It’s so popular in the U.S., you can find it next to the hummus at the grocer’a (photo © J. Luis Esquivelt | Unsplash).
[4] Dolmas/dolmades, stuffed grape leaves are always popular. You can get buy them by the pound at Greek delis, and also find them in cans (photo © DiBruno Bros.).
[5] Hummus topped with Aleppo pepper, EVOO, and a chiffonade of mint (photo © Shaya | New Orleans)
[6] Kibbeh, Middle Eastern meatballs (photo © Lucero).
[7] Labneh, yogurt cheese made by straining Greek yogurt for a longer time. Here, it’s sprinkled with za’atar and a chiffonade of mint (photo © Ilili Restauran | NYC).
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[9] Quite a nice spread (photo © Esiatorio Ornos).
Htipiti: Htipiti (tee-PEE-tee) is a spicy spread of roasted red pepper and feta, mixed with olive oil, thyme, shallots and garlic. It can be smooth or chunky, and is closely related to kopanisti and tirokafteri (see below).
Melitzanosalata: This traditional Greek Eggplant dip is difference from baba ghanoush in that the latter is Levantine‡ and uses tahini. Melitzanosalata is Greek and doesn’t have tahini. Common ingredients are eggplant, olive oil, garlic, lemon, salt, pepper. Some melitzanosalata recipes add onion. Chopped parsley is a traditional garnish.
Muhammara: A Syrian dish of roasted red peppers, walnuts and pomegranate molasses.
Mutabal: A smoky, smooth, and creamy roasted eggplant dip imade with tahini and yogurt. It differs from babaganoush, which is a chunkier, lighter vegetable mix that traditionally contains chopped tomatoes, onions, and peppers, without tahini.
Olives and pickled vegetables.
Sambousek: A small, savory pastry filled with spiced meat, cheese, or vegetables. It is typically folded into a crescent shape, then fried or baked until crispy.
Sarma, or Cabbage Rolls: A type of stuffed cabbage, cabbage leaves are filled with meat and rice and served warm. Sarma means “wrapped.”
Skordalia: A Greek potato and garlic dip (purée).
Tabbouleh: A salad of bulgur, chopped parsley, mint, onion and tomatoes, seasoned with olive oil, lemon juice, salt and pepper.
Taramasalata: A spread made from tarama, cured carp (or other fish) roe, whipped with lemon juice and olive oil.
Tirokafteri: Feta cheese dip, similar to htipiti. It includes feta, olive oil, red wine vinegar, chopped chilies or red pepper flakes, oregano, and often roasted red peppers (not hot) and yogurt. Kopanisti, another spicy feta dip, includes olive oil, lemon juice, mint, pepperoncini, garlic and red pepper flakes.
Tzatziki: A yogurt and cucumber dip. It is very similar to Indian raita, and like the latter, it is also served with grilled meats. Here are recipes for both.
More Options: grilled halloumi cheese, marinated artichoke hearts, olive tapenade, roasted nuts, spiced chickpeas, whipped feta.
3. THE HISTORY OF KEBABS
Spell it kebap, kabab, It appears in Turkish texts as early as the 14th century, meaning roasted meat.
It may be broiled or grilled on skewers, but also the word also refers to meatballs, stews and other formats.
In English, the word has come to mean food on a skewer, be it small chunks of meat, seafood, vegetables, seitan, tofu, etc.
The word kebab likely came to English in the late 17th century from the Arabic kabāb, which has roots in the Persian, Turkish, Urdu and other old tongues, including Aramaic and its predecessor, Akkadian.
The skewered form has spread around the world, from Europe and the U.S. to the satays of Southeast Asia.
[10] A mezze plate/platter can have as few or as many choices as you wish. Here, hummos, tyrokaftiki, tzatziki, and tabbouleh (photo © The Nibble).
4. THE MANY SPELLINGS OF KEBAB
Kebab is the most common spelling in English, both in the U.K. and in North American standard. It most closely follows the Arabic and Persian pronunciation, and is widely used internationally. But there’s also:
Kabob, common in North American English, particularly in the U.S.. It reflects the Persian pronunciation (kabāb) where the “a” sounds more like the “o” in “sob.”
Kebob, a less common variation of “kabob,” is also often used in the U.S. and Canada.
Kebap is the Turkish spelling. In Turkish, the final consonant often softens to a “p.” You will see this almost exclusively in Turkish restaurants (e.g., Döner Kebap or Adana Kebap).
Kabab is a spelling frequently seen in Middle Eastern, Indian, and Pakistani writing. It’s a direct transliteration from the Arabic or Urdu, where the word is typically spelled with two “a” vowels.
Kibob and keebob are rare, non-standard phonetic spellings occasionally found in regional dialects or older texts, but they are generally considered incorrect in modern usage.
Kyabab and kebabas are used in Central and Eastern Europe. The spelling adapts to local alphabets, e.g., kebabas is Lithuanian.
Kebebe is occasionally found in parts of Africa, via Swahili.
5. THE HISTORY OF MEZZE
The practice of serving mezze dates back millennia. Ancient and medieval societies around the eastern Mediterranean (Cyprus, Greece) and Middle East (Egypt, Israel, Jordan, Lebanon, Palestine, Syria, Turkey) commonly served small portions of food with bread, wine, or spirits.
Medieval Arabic sources also describe naql—small savory foods such as salted nuts served with alcoholic drinks—which is comparable to later traditions.
Its history reflects overlapping Persian, Arab, Byzantine, Ottoman, Greek, Turkish, Levantine, and Balkan foodways. Here’s how the tradition developed
Ancient period, c. 3000 B.C.E–476 C.E.: Shared platters, bread, olives, cheese, preserved fish, fruits, nuts, and wine werelongstanding features of eating and drinking around the Mediterranean and Near East—Greek, Persian, and Roman societies.
Late antique period, c. 250–750 C.E.: The transition from the Roman world into Byzantine and early Islamic societies. Food traditions moved across Greek-, Syriac-, Persian-, and Arabic-speaking regions.
Medieval period, c. 750–1500 C.E.: Small savory foods served with drinks became established in Arabic-speaking societies and Byzantine food culture. They were part of medieval Arabic food and social life, although they were not necessarily called mezze.
Ottoman period, c. 1299–1922 C.E.: From the founding of the Ottoman state, the term meze and the institution of the shared appetizer table spread widely. The Ottoman Empire gave the term meze wide currency and connected related small-plate traditions across Anatolia, the Balkans, Greece, the Levant, and parts of North Africa. Taverns and drinking establishments—especially Turkish meyhane and Greek tavernas—helped develop the pairing of small dishes with rakı, ouzo, wine, and similar drinks.
Modern period, 1920s–present: Following the Ottoman Empire’s dissolution and the formation of modern nation-states, mezze became codified in national and regional restaurant traditions—Greek mezedes, Turkish meze, Lebanese/Syrian/Palestinian mezzeh, and related forms. Mezze became a defining feature of Levantine hospitality and restaurant dining, often expanding from a few appetizers into a complete, leisurely meal.
6. THE DIFFERENCE BETWEEN GREEK & MIDDLE EASTERN MEZZE
Greek mezze tends to be particularly associated with drinking and conversation. At a Greek taverna, one might order several plates—feta, olives, grilled fish, fried zucchini, octopus, fava, or dolmades—to share with ouzo or tsipouro. The food often highlights seafood, cheeses, grilled items, vegetables, and bright lemon-and-herb flavors.
Middle Eastern mezze, especially in the Levant, more often centers on a large hospitality spread. Dips, salads, pickles, bread, legumes, stuffed vegetables, pastries, meat, and grilled foods may all appear, with enough variety to constitute the entire meal. The Lebanese and Syrian pattern of presenting several cold dishes before adding warm and more substantial foods is characteristic, although practices vary from household to household.
There is substantial overlap, especially because Greek, Turkish, Cypriot, and Levantine cuisines developed in close contact. The distinction is best understood as a difference in emphasis, not a rigid boundary.
[11] Chart: Abacus.
[12] From left to right: Assyrtiko, Malagousia, Moschofilero, Retsina, Roditis, and Vidiano (photo © The Nibble).
7. BEVERAGE PAIRINGS WITH MEZZE
With a mixed mezze spread—hummus, tzatziki, tyrokafteri, tabbouleh, olives, feta, pita, perhaps dolmades—the best choice is a dry, high-acid white, a dry rosé, or a crisp lager/pilsner. They refresh the palate between creamy, salty, herbal, lemony, and occasionally spicy bites.
The best nonalcoholic beverage is sparkling or still water with lemon or cucumber: cold, cleansing, and never competitive with the food. We fill a large pitcher of ice water and ice cubes with thin slices of both lemon and cucumber.
But, there’s a large choice of wine, beer, and distilled Greek spirits to consider.
Greek White Wines
Assyrtiko is considered the best all-purpose Greek wine for mezze. Dry, brisk, mineral, and lemony, it is particularly good with hummus, olives, feta, dolmades, seafood, and lemony dishes.
Here are other options, Might we suggest getting several of them for a Greek wine tasting with your mezze?
Malagousia, slightly more aromatic and rounded than Assyrtiko, a good pairing for tzatziki, herbs, grilled vegetables, and milder cheeses. A particularly good option if the platter is more vegetable- and yogurt-dip-focused.
Moschofilero, a fragrant, floral, zesty white that’s especially nice with tzatziki, fresh herbs, cucumber, tabbouleh, and a spicy feta dip such as tyrokafteri.
Retsina, famed for being flavored with pine resin. It was done to keep the Nazis from taking the wine, but the Greeks learned to enjoy the flavor. A well-made modern Retsina can be terrific with salty cheeses, olives, grilled vegetables, and herb-forward dishes, although it’s more of a stylistic choice than a universal crowd-pleaser.
Roditis, a lighter, crisp, easy-drinking style that’s a good casual choice for a broad spread of dips, pita, olives, and salads.
Vidiano, a fuller-bodied Cretan white to consider if the mezze includes richer
Greek Rosé & Red Wines
Dry Greek rosé is perhaps the most flexible choice when the platter includes both cold dips and grilled or spicy foods, and is widely recommended for varied mezze spreads. Look for a dry rosé based on Agiorgitiko, Xinomavro, or a blend.
Light red wines pair with lamb meatballs, kebabs, sausage, or other meatier dishes. Serve a light Agiorgitiko or a young Xinomavro, lightly chilled.
Non-Greek Whites
Look to lighter, unoaked whites, or again, a tasting of several.
Albariño, crisp, citrusy, and lightly saline, is excellent with lemon, herbs, seafood, olives, and feta. It’s the non-Greek substitute for Assyrtiko.
Cava or another dry sparkling wine is versatile with a broad variety of flavors. Bubbles and acidity reset the palate after creamy hummus, tzatziki, feta, olive oil, and fried foods.
Dry Riesling has a bright acidity that handles cucumber, lemon, salty cheeses, and yogurt beautifully. A dry rather than off-dry Riesling pairs with most mezze. If there are spicy mezze like tyrokafteri, the small small touch of residual sugar an off-dry works nicely.
Grüner Veltliner, one of our personal favorite whites, is peppery and particularly good with herbaceous dishes such as bean or grain salads, cucumbers, vegetable fritters.
Muscadet, lean, dry, and minerally, is best with seafood mezze, olives, dips, and lighter vegetable preparations.
Provence-style dry rosé is an all-around choice for a mixed platter.
Sauvignon Blanc is a good choice with cucumbers, feta or goat cheeses, tabbouleh, and anything accented with lemon, mint, or parsley. Choose a restrained, dry example from the Loire Valley (Pouilly Fuisse, Sancerre, and others), Italy’s Alto Adige or Friuli-Venezia, Australia’s Adelaide Hills, and California’s Sonoma and other cooler coastal regions. Avoid tropical warm-weather styles from the warmer parts of Australia, New Zealand, South Africa, Napa Valley and other warmer California regions.
Vermentino is a “Mediterranean-friendly” white with citrus, herbs, and often a faint hint of salty sea breeze. It’s a great partner for olive oil, herbs, grilled vegetables, and feta.
[13] Beyond wine, try a lager or Pilsner beer, wheat beer/witbier, dry cider, or distilled spirits like ouzo, tsipouro, and raki (photo © The Nibble).
Beer & Cider
Belgian-style witbier/bière blanche, wheat beer with a soft texture and citrus-spice character, pairs very well with cucumber, herbs, hummus, lemon, and tzatziki.
Dry cider is a nice alternative for herbs, grilled halloumi, herb-forward dishes, salty feta, and vegetable dishes.
Lager or Pilsener are popular beer choices, and you may be able to find a Greek lagers such as Mythos. All are especially refreshing with grilled foods, salty cheeses, and spicy dips.
Greek Distilled Spirits
These traditional distillates of grape pomace are popularly served in Greece and Cyprus with mezze.
Ouzo is a dry apéritif made from neutral spirits that have been distilled and flavored with anise and other botanicals. When diluted with water, the clear spirit turns milky. Its taste is similar to other anise liquors like arak, pastis, mastika, sambuca, and our next entry.
Raki/tsipouro are the same rustic grape-pomace brandy, but Turkey trademarked the name “raki” so Greece uses tsipouro. It can be unflavored or anise-infused and stays clear with water. Choose an unflavored version if you don’t want the anise.
Bottoms up, and have a delicious mezze feast!
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*Labor Day is observed on the first Monday in September. It was created by the labor movement in the late 19th century and became a federal holiday in 1894. Here’s more about it.
†The word kebab came to the English language in the late 17th century, from the Arabic word kabāb. Kabāb, in turn, derived from kabab, from the Persian, Turkish and Urdu languages. Transliterated from the Arabic alphabet, there are various spellings including kabob and kebap. See them Section 4, above.
‡The Levant was a large area in southwest Asia: south of the Taurus Mountains, with the Mediterranean Sea as the western boundary, and the north Arabian Desert and Mesopotamia in the east. “Levant” is an English term that first appeared in 1497. It originally referred to the “Mediterranean lands east of Italy.” The historical area comprises modern-day Iraq, Israel, Jordan, Lebanon, Palestine and Syria. Among other popular foods, Levantine cuisine gave birth to baklava, falafel, kebabs, mezze (including tabbouleh, hummus and baba ghanoush), pita and za’atar, among other dishes that are enjoyed in the U.S. and around the world.
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