1. Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).

2. Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat.

3. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.

Make ahead: Make kebabs through step 2 and chill up to 1 day ahead.

Note: Nutritional analysis is per serving.

1. Heat a medium pot over medium-high heat, 2 minutes. Add oil, then stir in onion and garlic. Cook, stirring often, until onion is translucent, about 4 minutes.

2. Pour in bulgur and stir to coat with oil. Add broth. Let mixture come to a boil, then stir in spinach, cover, and reduce heat to simmer. Cook until all liquid has been absorbed and bulgur is tender, about 20 minutes. Season with salt and lemon juice.

Note: Nutritional analysis is per serving.

Combine all ingredients in a large serving bowl and toss gently.

*The chefs prefer French feta, which is milder and creamier than Greek, but any good-quality feta cheese will work.

Note: Nutritional analysis is per serving.

1. Preheat oven to 350°. Lay tortilla triangles on a baking sheet. Using a pastry brush, lightly brush triangles with butter. In a small bowl, combine anise, cinnamon, and sugar, then sprinkle over tortillas. Bake until golden and crisp, 12 to 15 minutes.

2. Spoon about 1/4 cup yogurt into a small bowl. Make a well in the center of the yogurt and spoon in 1 tsp. honey, then sprinkle with some pistachios. Repeat to make 7 more servings. Serve each with 4 tortilla crisps and 2 sliced figs.

Note: Nutritional analysis is per serving.