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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Hummus and Grilled Vegetable Wrap Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus and Grilled Vegetable Wrap Recipe. Enjoy tasty & easy Middle Eastern hummus recipes and learn how to make Hummus and Grilled Vegetable Wrap.

Cook Time: 8 min
Level: Easy
Yield: 4 servings, serving size - 1 wrap

2007 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger Episode: Super Foods

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Directions

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg

Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein

Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

More Middle Eastern Recipes:

Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)

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Falafel with Avocado Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel with Avocado Spread Recipe. Enjoy tasty & easy Middle Eastern falafel recipes and learn how to make Falafel with Avocado Spread.

Best Vegetarian Entrée. Our first column devoted to vegetarian cooking debuted in the January/February 1995 issue. Since then, we've included hundreds of meatless dishes. The beauty of this Latin twist on the classic Middle Eastern sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

YIELD: 4 servings (serving size: 1 stuffed pita half)

Ingredients

Patties:
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil

Spread:
1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt

Remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens

Preparation

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

Ann Taylor Pittman, Cooking Light SEPTEMBER 2007


More Falafel Recipes:

Spicy falafels
Warm felafel salad with hummus and tomato
Falafel Mix
Tameya
Quick falafel with cucumber & herb salad
Chickpea and herb falafel

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Cucumber Chicken Pita Sandwiches

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

This refreshing sandwich recipe is a great choice for sweltering days when it's just too hot to cook. Simply top off a pita round with traditional ingredients like chicken, lettuce, and tomato, then dress with a creamy homemade yogurt and cucumber sauce. The dressing can be made ahead and chilled for up to six hours, so it's also a great idea for summer parties.

Ingredients

1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dillweed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese

Directions

1. For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint. Set aside.

2. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately. Makes 4 servings.

3. Make-Ahead Tip: Prepare dressing; cover and chill up to 6 hours.

Recipe source BHG.com


Easy Pita Pizzas - Spicy Chicken Shawarma Recipe - Meatball Sandwiches Recipe

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Meatball Sandwiches Recipe

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

Minty meatballs with a stream of yogurt sauce and served in pita give a Middle Eastern spin to budget-friendly meatball sandwiches. No matter what kind of bread you use, these meatball sandwiches are sure to be a hit. From start to finish, this meal will be ready in 30 minutes.

Ingredients

1 beaten egg
1/4 cup skim milk
1/4 cup fine dry bread crumbs
1/4 cup snipped fresh parsley
3 tablespoons finely chopped onion
4 teaspoons sesame seeds, toasted
1 clove garlic, minced
1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
3/4 pound lean ground beef or lamb
Nonstick spray coating
2 large pita bread rounds, halved
1/2 cup shredded lettuce
1 medium tomato, chopped
1 cup plain low-fat yogurt

Directions

1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.

2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).

3. With a slotted spoon remove meatballs from skillet and drain on paper towels.

4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.

recipe source BHG.com

Meatball & Tabouli Wrap - Meatball Stew (Dawood Basha) - Lebanese-style lamb wrap

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Falafel and hommus wrap

Enjoy best Lebanese & middle eastern sandwich recipes and learn how to make Falafel and hommus wrap.

Ingredients (serves 4)
4 multigrain wraps
1/2 cup hommus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) falafel with sesame seeds, halved

Method
Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes

• You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye.
• Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Source
Super Food Ideas - February 2009, Page 40
Recipe by Liz Macri

Falafel burgers - Falafel Recipe - Hummus Without Tahini Recipe

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BEST BEEF SHAWARMA SANDWICH RECIPE !!! BEEF SHAWARMA RECIPE PART 2

Step By Step On How To Make Great A SHAWARMA SANDWICH. PART 2

For This Shawarma Sandwich Recipe and Other Great Mediterranean Food Recipes
Go To www.DedeMed.com .

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BEST BEEF SHAWARMA SANDWICH RECIPE !!! BEEF SHAWARMA RECIPE PART 1

Enjoy your shawarma sandwich during Ramadan. Step By Step Ramadan recipe On How To Make Great A BEEF SHAWARMA SANDWICH. PART 1 For This Shawarma Sandwich Recipe and Other Great Mediterranean Food Recipes Go To www.DedeMed.com

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Falafel Sandwiches with Yogurt-Tahini Sauce

Falafel is a healthy, vegetarian-friendly meal from the Middle East and Mediterranean. It's worth the effort to seek out Greek yogurt, which is thick, rich, and creamy. Make the sauce up to three days in advance and the falafel mixture up to one day ahead; bake falafel patties just before serving.

How to Prepare a Falafel Sandwich!

Ingredients - Serves 6

Sauce

• 1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
• 1 tablespoon tahini (sesame-seed paste)
• 1 tablespoon fresh lemon juice

Falafel

• 3/4 cup water
• 1/4 cup uncooked bulgur
• 3 cups cooked chickpeas (garbanzo beans)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1/3 to 1/2 cup water
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cumin
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 3 garlic cloves
• Cooking spray

Remaining ingredients

• 6 (2.8-ounce) Mediterranean Style white flatbreads (such as Toufayan)
• 12 (1/4-inch-thick) slices tomato
• Chopped fresh cilantro (optional)

Preparation

• To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.
• To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
• Preheat oven to 425°.
• Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.
• Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.