Fragrant lamb kebabs recipe

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

Ingredients

For the kebabs
625g (1¼lb) lean minced lamb
2 shallots, diced
50g (2oz) breadcrumbs
fresh parsley, chopped
fresh mint, chopped
1 egg
½tsp cinnamon
½tsp allspice
½tsp cumin
½tsp mace
To serve
½ cucumber
4 tomatoes
4 flat or pitta breads
¼ iceberg lettuce, chopped
bunch coriander, chopped
4tbsp natural yogurt

In a large bowl place the lamb, shallots, breadcrumbs, chopped herbs, egg and spices and use your hands to blend everything together equally. Shape into 8 sausages and place each one onto a metal skewer.

Heat the grill to high and then cook the kebabs under it on each side until brown, in total about 12 minutes.

Thinly slice the cucumber and tomato, then toast the flatbread and cut open.

Fill each flatbread with cucumber, tomato, lettuce and coriander. Remove the kebabs from the skewers and add them into the flatbreads. Serve with a small bowl of yogurt for dipping. 

From Tesco Realfood

More kebab 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

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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

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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

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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 

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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

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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

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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

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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

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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

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Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe. Enjoy tasty & easy Middle Eastern Food and learn how to make Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous.


Cook Time: 23 min | Level: Easy | Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 tablespoon butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
Toasted pita, for serving
Special equipment: metal skewers

Directions

Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.

Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.

Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.

Combine yogurt with garlic, mint and parsley.

In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.

Stir the lemon juice into yogurt to thin.

Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Steppin' Up to Spring 

More kebab Recipes: 

Lebanese Lamb Kabobs
Tandoori lamb kebabs
Chicken masala skewers
Harissa lamb & pepper kebabs
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad
Kabob Chicken  

Save and share Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous recipe

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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

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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

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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

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Harissa lamb & pepper kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Harissa lamb & pepper kebabs Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Harissa lamb & pepper kebabs. 
 
Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

Easy
Serves 4
Prep 15 mins
Cook 8 - 10 mins
Low-fat

Ingredients
2 tbsp harissa paste
400g lamb steak, trimmed of any fat and chopped into chunks
2 red peppers , chopped into large chunks
2 red onions , each cut into 8 wedges through the root so the wedges don't fall apart
250g couscous , flavoured or plain
PLUS 1 tbsp olive oil

Method
1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.

2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.

3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

Nutrition per serving
351 kcalories, protein 25g, carbohydrate 41g, fat 11 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.26 g

Recipe from Good Food magazine, May 2010. 

Doner kebab - Beyti Kebab - BBQ Beef Shish Kebab Recipe

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Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

The Lebanese Recipes Kitchen (The home of Tasty Middle Eastern/Lebanese Food Recipes) invites you to try Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap recipe. Enjoy easy and delicious Middle Eastern cooking and learn how to make Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap.

Cook Time: 15 min  Level: Intermediate  Yield: 4 servings

Ingredients

1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping tablespoons fresh thyme leaves
1 level tablespoon ground chili pepper
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated
Sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
A small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
A bunch of fresh flat-leaf parsley, leaves picked
Extra-virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping tablespoons plain yogurt

Directions

Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.

Middle Eastern spiced lamb and vegetable skewers recipe - BBQ Lamb Kabobs - Kefta Kabob Recipe

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Kabob Chicken - Traditional Chicken Shish Kebabs

Grilling with some Chicken Shish Kabob! The fun part about Chicken Kebabs is that you can make them with just about any vegetable ( bell peppers, onions, tomatoes, and mushrooms) For these Shish Kabobs I went for a colorful array of vegetables including red, green, and purple bell peppers, and some onion. I love to eat grilled vegetables they taste very good.

Ingredients
4 - 5 pounds of Boneless Skinless Chicken Breast
1 Large Green Pepper
2 Small Red Peppers
2 Small Purple Peppers
2 Spanish Onions
2 Bottle of Lawry’s Louisiana Red Pepper Marinade (you can use any marinating sauce you would like, anything from teriyaki, Italian dressing…)

Equipment used for this recipe
Metal Skewers or Wood Skewers
Large Platter
Knife
Cutting Board
Grill Wok
2 Zip Lock bags

Preparation
1. Cut up your chicken breast into bite size chunks and throw them into a zip lock bag. Then pour in enough marinade to cover all of the chicken. Place in the fridge to marinate.

2. Cut up your bell peppers and onions into small pieces about 1 inch by 1 inch in size. Then place all of your vegetables into a zip lock bag and pour in your marinade to cover the vegetables. Place your chicken and vegetables in the fridge to marinate over night.

3. After your vegetables and chicken are done marinating it is time to start kabobing them. You can do this any way that you would like but I normally do a two different vegetables and then a piece of chicken. So on and so on. Another option if you have a grill wok is to just throw them in your wok and cook everything up that way. That will save you time from having to kabob everything which can be time consuming.

4. Now you have to just grill everything up. Be sure to turn your Shish Kabobs ever now and then so that they cook evenly. To make sure your chicken is cooked properly you can cut open a few pieces and make sure there is no pink on the inside.

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Kefta Kabob Recipe

In the simplest form, kefta consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. Kefta is sometimes made with fish or vegetables rather than meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean, Central Europe, Asia and India. According to a 2005 study done by a private food company, there were 291 different kinds of kefta in Turkey, where it is very popular. In Arab countries, kefta is usually shaped into cigar-shaped cylinders. Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron.

Ingredients

1lb. ground beef 15% fat
.3 lb. ground lamb
2 tbs. chopped parsley
1tsp. salt
1/2 tsp. black pepper
1/2 tsp. sumac
1/4 tsp. ground nutmeg
1 tsp. 7 spices
olive oil for pan frying

Preparation

Combine all ingredients except olive oil. Shape meat into 2-3 inch ovals or shape onto skewers. Cook on grill for 3-4 minutes on each side and be careful while turning not to break the meat. Or heat a pan and add 2-3 tbs of olive oil and add kefta ovals, cook for 3-4 minutes on each side or until browned. Serve with hummus, garlic and salad.

serves 5 people

Source - DedeMed

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Halloumi Cheese kebabs with thyme & lemon baste

Preapare the grill and enjoy barbecuing in the backyard with a wonderful Halloumi kebabs with thyme & lemon baste.


Ingredients

FOR THE KEBABS

• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes

FOR THE LEMON BASTE

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread , to serve

Preparation

• Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
• To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
• Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

BBQ Beef Shish Kebab Recipe

It's spring time, the barbecue season, prepare your grill and enjoy BBQ Beef Shish Kebab with Parsley Salad Recipe. An easy to make dish with little preparation, nicely accompanied by the parsley salad. Experience this BBQ Beef Shish Kebab with Parsley Salad recipe. Watch this video and enjoy a perfect barbecue recipe.

Beef: How To Make BBQ Beef Shish Kebab With Parsley Salad

BBQ Lamb Kabobs

Lebanese flavors enhance these lamb kabobs with hints of cinnamon, paprika, lemon juice and garlic.

This simple, yet scrumptious marinade is also great with chicken and fish.

It's best to marinate the lamb overnight. This really infuses the flavors which are released when cooked over a hot barbecue.

The kabobs can be served smothered in garlic sauce with some salad, fresh bread or even pilau rice.

Simply, simmer two cups of rice with four cups of chicken stock for 10 minutes and then throw in some chopped parsley, coriander, pinenuts and you're done!

Ingredients:

• 500gms of lamb loin
• 4 garlic cloves, crushed
• 1/4 cup of lemon juice
• 1/4 cup of olive oil
• 1 tsp of paprika
• 1 tsp of cinnamon
• 1 tsp of sea salt
• Wooden skewers soaked in water for 30 minutes
• 1 bulb of garlic, peeled
• 1/4 cup good quality olive oil
• 2 Tbsp lemon juice
• 1 tsp sea salt

Preparation:

• Cut the lamb into bite-size pieces and trim fat off if necessary.
• In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb pieces.
• Coat the meat thoroughly and then cover and refrigerate for at least two hours or even overnight.
• Now for the garlic sauce.Peel the garlic and place in a blender.
• Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt. Continue to blend.
• Now add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
• Refrigerate until you need it.
• Once you're ready to cook the lamb, heat up the barbecue and skewer the lamb pieces.
• Barbecue the lamb until desired doneness.
• Serve with salad, fresh bread or even a pilau rice.

BBQ Shish Kabob Video

Turkish Fish Kebab

Yummy Turkish Fish Kebab dish. When most people think of kebabs, the image of beef or lamb and vegetables on a skewer come to mind. Fish, however, makes an excellent addition to any skewer. This recipe features an excellent fish marinade that really brings out the flavor of the fish, while still maintaing the "grilled" flavor. You should always remember the turkish Cuisine with plenty of delicious and tasty recipes.

Ingredients:

• Haddock or Salmon steak, cut in 16 piece chunks
• 1 white onion, divided into 8-10 pieces
• 1/2 red bell pepper, cut in medium sized chunks
• 1/2 green bell pepper, cut in medium sized chunks
• 8 cherry tomatoes
  

Marinade:

• 50 ml vinegar
• 50 ml extra virgin olive oil
• Salt
• Pepper
  

Preparation:

• Arrange the fish, red pepper, green pepper, onion and tomatoes in order on the skewers. Make 2 skewers for 1 serving. Whisk marinade ingredients in a large shallow plate. Place the skewers in it and allow them to marinate for 1 hour in the fridge and make sure to turn the skewers over from time to time. Let it sit at room temperature for 15 minutes before cooking.

• Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers frequently so that all sides of the fish are cooked equally for a total of 10 minutes. Every time you turn the skewers, brush the fish and vegetables with marinade.

• Place them on a plate and sprinkle some oregano all over. Serve Fish Kebab with lemon wedges, black olives and pide (pita) slices.

Makes 2 servings.

Tip: If you're using wooden skewers, soak in water for about 1/2 hour to prevent them from burning.