Chicken Tikka - How to Make Chicken Tikka

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tikka Recipe. Enjoy grilling and learn how to make Chicken Tikka.

Ingredients

½ kilo boneless skinless chicken breast
1 cup yogurt
salt and pepper
1 tsp cumin
1 tsp ground coriander
1 Tbsp paprika
4 Tbsps fresh coriander, chopped

Method

• Wash chicken breasts, pat dry then cut evenly into cubes
• Mix together the yogurt, cumin, coriander, salt and pepper

* For red Tikka, add paprika to the yogurt mix and stir until it turns red in color
* For green Tikka, add coriander the yogurt mix and stir until it turns green

• Place the chicken in the yogurt mix, cover and refrigerate for 6 hours
• After marinating the chicken, place cubes on wooden skewers making sure the chicken is placed in the middle of the skewers
• Lay the chicken skewers on a baking pan and cook in a 350 degree oven for 30 minutes
• You can also grill the skewers to add grill marks to the chicken

Chef Osama

More Grilling Recipes: 

Minted lamb kebabs with tabbouleh
Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce

Save and share Chicken Tikka recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Minted lamb kebabs with tabbouleh recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Minted lamb kebabs with tabbouleh Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Minted lamb kebabs with tabbouleh.

Ingredients

1 x 560g (1lb 3oz) pack minted lamb kebabs
olive oil, for brushing
125g (4oz) couscous
175ml (6½fl oz) hot chicken or veg stock
15g (½oz) chopped walnuts
1 large carrot
1 large cooked beetroot
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped

For the dressing:
1 small clove garlic, crushed
¼ tsp cinnamon
1 tbsp red wine vinegar
2 tbsp olive oil
1 orange, zest and juice

Preparation:

Heat a griddle pan, or the grill, until really hot. Brush the kebabs with a little olive oil and cook for about
10 minutes, turning often, until they are browned all over and cooked through.

Meanwhile, put the couscous in a large bowl and pour over the hot stock. Cover with clingfilm and leave for 5-10 minutes, until all the stock has been absorbed and the couscous is soft. Heat a small pan over a medium heat, add the walnuts and cook for 3 minutes, until lightly toasted. Leave to cool.

Peel the carrot, then finely chop, along with the beetroot. Fluff up the couscous with a fork, then stir through the veg, parsley, mint and walnuts, reserving a little of the herbs and some walnuts to garnish. Whisk together all the dressing ingredients, stir through the couscous and serve alongside the kebabs.

From Tesco Realfood

More kebab Recipes: 

Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs

Save and share Minted lamb kebabs with tabbouleh recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken kebabs with lemon and coriander couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken kebabs with lemon and coriander couscous Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Chicken kebabs with lemon and coriander couscous. 

Ingredients

4 skinless chicken breasts
1 tbsp olive oil
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250g couscous
3 tbsp fresh coriander, chopped
100g pitted black olives, chopped
Seasoning

Preparation

If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinate for 10 minutes or 1 hour if you have time.

Preheat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minutes turning occasionally or until cooked.

Meanwhile, prepare the couscous to the packet instructions, then fluff up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.

Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

TESCO Realfood 

More kebab Recipes: 

Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

Save and share Chicken kebabs with lemon and coriander couscous recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chili-Lime Chicken Kabobs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chili-Lime Chicken Kabobs Recipe. Enjoy tasty & easy Middle Eastern Barbecue Recipes and learn how to make Chili-Lime Chicken Kabobs.  

Prep Time: 15 Min | Cook Time: 15 Min | Ready In: 1 Hr 30 Min

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Nutritional Information

Amount Per Serving  Calories: 227 | Total Fat: 13g | Cholesterol: 65mg 

More kabob Recipes: 

Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs

Save and share Chili-Lime Chicken Kabobs Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Sirloin Kabobs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sirloin Kabobs Recipe. Enjoy tasty & easy Middle Eastern Food and learn how to make Sirloin Kabobs. 

Prep Time: 15 Min | Cook Time: 15 Min | Ready In: 8 Hrs 30 Min

Ingredients

1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces
skewers
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 fresh pineapple - peeled, cored and cubed

Directions

1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.

2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.

3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.

4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Nutritional Information

Amount Per Serving  Calories: 327 | Total Fat: 17.4g | Cholesterol: 76mg 

More kabob Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs

Save and share Sirloin Kabobs Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Summer Lamb Kabobs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Summer Lamb Kabobs recipe. Enjoy tasty Middle Eastern grilling recipes and learn how to make Summer Lamb Kabobs.

Lamb and garlic go so well together. In this recipe the combination of herbs and spices complement this meat and make a great family and friend favorite.

Prep Time: 20 Min | Cook Time: 12 Min | Ready In: 8 Hrs 32 Min

Ingredients

5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1/3 cup melted butter or margarine

Directions

1. Place lamb in a large bowl.
2. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
3. Preheat outdoor grill for direct heat.
4. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
5. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
6. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Nutritional Information

Amount Per Serving  Calories: 406 | Total Fat: 30.3g | Cholesterol: 90mg 

More kebab Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers

Save and share Summer Lamb Kabobs Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Middle Eastern Lamb Skewers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Lamb Skewers Recipe. Enjoy tasty Middle Eastern BBQ and learn how to make Middle Eastern Lamb Skewers.  

Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern–style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.

YIELD: 4

Ingredients

1 medium onion, quartered
1 clove peeled garlic
4 flat-leaf parsley sprigs
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground allspice
1 tablespoon kosher salt
pinch of saffron threads
1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes
2 tablespoons vegetable oil
Warm pita and Greek-style plain yogurt for serving

Preparation

In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.

Michael Solomonov, Food & Wine JUNE 2009

More Middle Eastern Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers

Save and share Middle Eastern Lamb Skewers Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Marinated Lamb Kebabs with a Chile-Yogurt Sauce

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Marinated Lamb Kebabs with a Chile-Yogurt Sauce Recipe. Enjoy tasty & easy Middle Eastern grilling recipes and learn how to make Marinated Lamb Kebabs with a Chile-Yogurt Sauce. 

Cook Time: 8 min | Level: Intermediate

Ingredients

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Chile-Yogurt Sauce:

1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

Directions

To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.

While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.

To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.

Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

Recipe courtesy Caprial and John Pence, Caprial and John's Kitchen, Ten Speed Press, 2002
Show: Sara's SecretsEpisode: Chefs Cook at Home: John and Caprial

More kebab Recipes: 

Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers
Harissa lamb & pepper kebabs

Save and share Marinated Lamb Kebabs with a Chile-Yogurt Sauce recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Marinated Lamb Kebabs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Marinated Lamb Kebabs Recipe. Enjoy tasty & easy Middle Eastern salad dishes and learn how to make Marinated Lamb Kebabs.

Cook Time: 15 min | Level: Easy | Yield:  4 to 6 servings

Ingredients

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

Directions

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.

Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.

Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.

Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
    
2009, Ina Garten, All Rights Reserved
Show: Barefoot Contessa - Episode: Go Greek

More kebab Recipes: 

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers
Harissa lamb & pepper kebabs
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad

Save and share Marinated Lamb Kebabs recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan chicken skewers recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken skewers Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Moroccan chicken skewers.  

Ingredients (serves 4)

750g Lilydale chicken breast fillets, chopped
2 tablespoons Moroccan seasoning
1 1/4 cups chicken stock
1 cup couscous
1 tablespoon extra-virgin olive oil
150g chargrilled red capsicum, chopped
150g chargrilled eggplant, chopped
1/3 cup coriander leaves
olive oil cooking spray
1/3 cup Greek-style yoghurt

Method

1. Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.
2. Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.
3. Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.
4. Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.
5. Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.

Notes
You will need 12 pre-soaked skewers

Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.

Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.

Source
Super Food Ideas - November 2006, Page 24
Recipe by Tracy Rutherford

More BBQ Recipes:

Grilled Moroccan Chicken
Moroccan Beef Kebab Skewers
Lebanese Lamb Kabobs
Lamb and Olive Skewers with Cucumber Salad
Moroccan Chicken Skewers with Herb Sauce
Moroccan Rub Lamb Chops

Save and share Moroccan chicken skewers recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef kofta with saffron yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef kofta with saffron yoghurt Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Beef kofta with saffron yoghurt.

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.

3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.

4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

More Kofta Recipes:

Chicken kofta
Lamb kofta with mint and garlic yoghurt
Lamb kofta with fattoush
Lamb kofta with quke salad & saffron yoghurt
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap
Lamb kofta with Lebanese bread and hummus  

Save and share Beef kofta with saffron yoghurt recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Grilled Moroccan Chicken

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grilled Moroccan Chicken Recipe. Enjoy quick & easy recipes and learn how to make Grilled Moroccan Chicken.  

Prep Time: 35 mins
Total Time: 42 mins

Ingredients (Serves 4):

1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Directions:

1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.

2. Process until smooth.

3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.

4. Preheat the grill to medium hot.

5. Grill chicken breasts 5-7 minutes on each side, or until done.

Similar Recipes:

Moroccan Beef Kebab Skewers
Lebanese Lamb Kabobs
Lamb and Olive Skewers with Cucumber Salad
Moroccan Chicken Skewers with Herb Sauce
Moroccan Rub Lamb Chops
Tandoori lamb kebabs

Save and share Grilled Moroccan Chicken recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Beef Kebab Skewers

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Beef Kebab Skewers Recipe. Enjoy quick & easy recipes and learn how to make Moroccan Beef Kebab Skewers. 

Prep Time: 10 mins
Total Time: 25 mins

Ingredients (Serves 4):

1 1/2-2 lbs beef stew meat, less than 1 inch thick
2 tablespoons parsley, finely chopped
1/3 cup olive oil
1/2 small onion, grated
1 tablespoon tomato paste
1 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Directions:

1. Cut any large pieces of meat in half so they will cook faster. Then place the beef cubes in a medium bowl. Chop the parsley & add it to the beef, set aside to be used later.

2. Pour the olive oil in a small glass bowl. Add the spices, vinegar & tomato paste, stir until well blended. Grate the onion & add it to the oil mixture.

3. Stir the mixture in with the beef until it is well coated. Cover with a lid & place in the refrigerator to marinate for at least 2 hours.

4. Place the beef on skewers, leaving a little gap between each piece. Grill on each side until the meat is no longer pink inside, between 10-15 minutes.

5. Serve with thick bread instead of utensils. (Moroccans eat most of their food with their right hand, using only bread to scoop up the meal).

Similar Recipes: 

Lebanese Lamb Kabobs
Lamb and Olive Skewers with Cucumber Salad
Moroccan Chicken Skewers with Herb Sauce
Moroccan Rub Lamb Chops
Tandoori lamb kebabs
Skewered beef with oyster sauce 

Save and share Moroccan Beef Kebab Skewers recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lebanese Lamb Kabobs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lamb Kabobs Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Lamb Kabobs. 

To give dinner kabobs a touch of Lebanese influence, combine ground lamb with fresh herbs, onion, and bread crumbs, and then shape the mixture into logs before you skewer and grill. Cucumber and yogurt team up as a garden-fresh sauce to be served with the kabobs. Lamb is a great source of protein and essential vitamins and minerals.

Ingredients

1 small onion, finely chopped
1/2 cup soft bread crumbs
4 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 tablespoons snipped fresh cilantro
2 teaspoons snipped fresh oregano
2 teaspoons snipped fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper (optional)
2 eggs, beaten
1-1/2 pound ground lamb
1/2 of a small peeled and seeded cucumber (optional)
3/4 cup plain yogurt (optional)
Thinly sliced cucumber (optional)
Salt and pepper (optional)

Directions

1. Combine onion; bread crumbs; garlic; parsley; cilantro; oregano; mint; 1/2 teaspoon cumin; cinnamon; crushed red pepper, if desired; and eggs in a large mixing bowl. Add lamb; mix well. Divide mixture into 8 portions. Shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide.

2. Place skewers on the rack of the grill directly over medium heat. Grill lamb skewers for 10 to 12 minutes or until an instant-read thermometer inserted into the meat registers 160 degree F, turning once.

3. In a small bowl, stir together cucumber and yogurt, if desired. Season to taste with salt and pepper, if desired. Serve with Cucumber Yogurt Sauce, sliced cucumber, and grilled lemon wedges, if desired. Makes 4 servings.

4. Tip: For grilled lemon wedges,cut a lemon into 8 wedges. Place on the grill rack next to the skewers that last 2 to 3 minutes of grilling, turning to brown evenly.

Recipe source BHG.com

BBQ Lamb Kabobs - Kabob Chicken - Doner kebab

Save and share Lebanese Lamb Kabobs Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb and Olive Skewers with Cucumber Salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and Olive Skewers with Cucumber Salad Recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb and Olive Skewers with Cucumber Salad.

Cook Time: 8 min
Level:  Easy
Yield: 4 servings

Ingredients

3 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley, freshly chopped
1 teaspoon garam masala
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean lamb meat, cut in 1-inch cubes
16 garlic stuffed green olives
16 cherry tomatoes
4 pita pocket bread, for serving
Cucumber Salad, recipe follows
Store-bought tzatziki sauce, for serving
Special equipment: 8 (10-inch) bamboo skewers, soaked in water for about 30 minutes

Directions

Light broiler. Line a baking sheet with foil and set aside.

In a medium bowl, combine oil, parsley, garam marsala, garlic salt, pepper, and cubed lamb, mix thoroughly to coat all lamb cubes.

To make skewers, alternate lamb, tomato and olives. Finish with a piece of lamb so that there are 3 cubes of lamb per skewer. Place skewers on prepared baking sheet. Broil 4 to 6 inches from heat source for 2 minutes per side for 8 total minutes.

Serve skewers hot with pita bread, Cucumber Salad and tzatziki sauce.

Serving Ideas: Rosemary skewers would be fantastic with these kebabs. Be sure to wrap exposed rosemary leaves with foil to keep from burning.

Cucumber Salad

1 large cucumber, peeled and diced into 1/4-inch cubes
1 medium onion, diced
1/4 cup feta cheese, crumbled
3 tablespoons zesty Italian dressing
Salt and freshly ground black pepper

In a medium bowl combine all ingredients and toss to combine. Serve with lamb skewers.

Recipe courtesy Sandra Lee, 2008 

Middle Eastern spiced lamb and vegetable skewers - Baked chicken & lamb skewers - Lamb skewers

Save and share Lamb and Olive Skewers with Cucumber Salad

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Chicken Skewers with Herb Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Chicken Skewers with Herb Sauce Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan Chicken Skewers with Herb Sauce. Enjoy the Moroccan cuisine.

Cook Time: 12 min
Level: Easy
Yield: 5 skewers

Ingredients

For the chicken:

1 tablespoon Hungarian paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 boneless, skinless chicken breasts, cut into 1-inch cubes
5 (8-inch) wooden skewers, soaked 1 hour

For the Herb Sauce:

1/4 cup cilantro leaves
1/2 cup mint leaves
1/4 teaspoon ground cumin
1/2 tablespoon ground ginger
1/2 tablespoon kosher salt
1 lime, juiced
1 1/2 teaspoons honey
1/2 cup olive oil

Directions

Preheat the grill or grill pan to medium-high heat.

For the Chicken:

Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.

For the Herb Sauce:

Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.

Janet Johnston

Recipe courtesy Janet Johnston

Baked chicken & lamb skewers - Twice-spiced coriander chicken skewers - Traditional Chicken Shish Kebabs

Save and share Moroccan Chicken Skewers with Herb Sauce Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Rub Lamb Chops Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Rub Lamb Chops recipe . Enjoy tasty Middle Eastern food and learn how to make yummy Moroccan Rub Lamb Chops.

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients

6 loin lamb chops
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin, a palm full
2 teaspoons ground turmeric, eyeball it
1 teaspoon sweet paprika, 1/3 palm full
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
1 lemon, wedged

Directions

Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon

Recipe courtesy Rachael Ray

Moroccan lamb Recipe - Moroccan lamb with apricots, almonds & mint recipe - Easy Moroccan Lamb Dinner Recipe

Save and share Moroccan Rub Lamb Chops Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Tandoori lamb kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tandoori lamb kebabs recipe . Enjoy tasty Middle Eastern food and learn how to make tasty dish of Tandoori lamb kebabs.

Equipment
You'll need 8 pre-soaked bamboo skewers

Ingredients (serves 8)

300g lamb mince
2cm piece ginger, finely chopped
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 tablespoons tandoori curry paste
1/3 cup plain, natural yoghurt
olive oil cooking spray

Method

1. Place mince, ginger, garlic, cumin and a pinch of salt in a medium bowl. Using your hands, mix until well combined. Shape into eight 10cm-long sausages. Thread onto skewers. Place in a large ceramic dish.

2. Combine tandoori paste and yoghurt in a bowl. Pour over skewers and turn to coat. Cover and refrigerate for 3 hours or overnight, if time permits.

3.  Preheat a barbecue plate or chargrill on medium-high heat. Lightly spray with oil. Cook kebabs for 6 minutes each side or until cooked through. Remove to a plate. Cover and set aside for 5 minutes. Serve with raita (see related recipe).

Notes

Use wet hands when shaping mince into sausages to prevent the mixture sticking to your hands.

Source
Super Food Ideas - October 2007, Page 42
Recipe by Alison Adams
 
Doner kebab - Beyti Kebab - Harissa lamb & pepper kebabs recipe

Save and share Tandoori lamb kebabs recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Skewered beef with oyster sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Skewered beef with oyster sauce Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Skewered beef with oyster sauce.

A simple yet impressive nibble that gives a contemporary edge to party food

Easy
Makes 12
Prep 10 mins
Cook 15 mins plus 1 hr marinating

Ingredients
150ml oyster sauce
50ml chicken stock
2 long red chillies , sliced (seeds in if you want, or out if not)
2 spring onions , sliced

FOR THE SKEWERS
12 bamboo skewers
400g rump steaks , cut into 4cm strips
50ml light soy sauce
1 tsp sesame oil
groundnut or vegetable oil , for griddling
lime wedges, to serve

Method
1. Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.

2. Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they're easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.

3. Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.

Nutrition per serving
68 kcalories, protein 7g, carbohydrate 0g, fat 4 g, saturated fat 1g, fibre 0g, sugar 2g, salt 1.38 g

Recipe from Good Food magazine, December 2008.

BBQ Beef Shish Kebab Recipe - Herb and garlic beef with crisp potatoes - Beef Shawarma

Save and share Skewered beef with oyster sauce recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken masala skewers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken masala skewers Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Chicken masala skewers.  

These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Easy
Serves 4
Prep 15 mins
Cook 12 mins Plus marinating if you have time
Low-fat, Super healthy

Ingredients
150ml 0% fat Greek yogurt
2 tbsp masala paste
handful of coriander leaves, chopped, plus extra leaves to serve
juice 1 lime , pinch of zest, plus wedges to serve
4 skinless, boneless chicken breasts , each cut into 6 chunks
wholemeal chapatis , to serve

FOR THE SALAD
250g pack cherry tomatoes , hulled or quartered
1 red onion , finely chopped
1 cucumber , cut into chunks

Method
1. In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.

2. Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.

3. Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

Try

Up the veg count
Add chunks of courgette, cubes of pepper or onion wedges to the skewers.

Nutrition per serving
227 kcalories, protein 39g, carbohydrate 8g, fat 4 g, saturated fat 1g, fibre 2g, sugar 6g, salt 0.77 g

Recipe from Good Food magazine, July 2010. 


Baked chicken & lamb skewers - Twice-spiced coriander chicken skewers recipe - Traditional Chicken Shish Kebabs

Save and share Chicken masala skewers Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.