Spice up the summer grilling routine with these aromatic, garlic- and anise-marinated kabobs. The fresh herbs in the marinade complement the satisfying richness of the raita.

Combine the parsley, garlic, thyme, anise seed, fennel seed, and oregano in a medium bowl. Whisk in the oil and vinegar to make a marinade. Add the beef cubes and marinate for 2 hours.

Skewer the beef cubes and grill over medium heat until the outside is browned and the inside is cooked as desired (about 3 minutes on each side for medium to medium-rare, depending on the size of the cubes). Top each kabob with a ball of the raita and serve.

Combine all ingredients in a small bowl to make a paste. Form into balls about the size of a walnut. Refrigerate until serving.








By chef Tracy O'Grady of Willow restaurant in Arlington, VA
Photography by Renée Comet