What is Kebab?
Kebab (kabab, kabob) is a wide variety of meat dishes originating in the Middle East, and now found worldwide.
In English, kebab with no qualification generally refers more specifically to shish kebab or döner kebab served wrapped in bread with a salad and a dressing.
But in the Middle East, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in multicultural countries around the globe.
Marinated Lamb Kebabs Recipe
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.
Cook Time: 15 min | Level: Easy | Yield: 4 to 6 servings
Recipe taken from here
Shish Kebab Recipe
1 boned lg. of lamb (beef)
1 med. onion, grated
2 c. white wine
1/2 tsp. salt
1/4 tsp. pepper
2 onions
3 tomatoes
1 green pepper
16 mushroom caps
1/8 lb. butter
1/4 tsp. thyme
1/4 tsp. ground cloves
1/2 tsp. parsley flakes
1/2 tsp. salt
Cut and trim leg of lamb into 2 inch squares. Place in bowl with grated onion, wine and salt and pepper. Marinate 6-8 hours. Drain and thread on skewers alternately with pieces of tomato, onion, mushroom and green pepper. Grill or broil, basting frequently with mixture of melted butter, thyme, cloves, parsley and salt. Grill until meat is fairly pink in center. Do not permit it to dry out. Serve with rice. Serves 6.
How to make Iraqi Kebabs
Kebab (kabab, kabob) is a wide variety of meat dishes originating in the Middle East, and now found worldwide.
In English, kebab with no qualification generally refers more specifically to shish kebab or döner kebab served wrapped in bread with a salad and a dressing.
But in the Middle East, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in multicultural countries around the globe.
Marinated Lamb Kebabs Recipe
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.
Cook Time: 15 min | Level: Easy | Yield: 4 to 6 servings
Recipe taken from here
Shish Kebab Recipe
1 boned lg. of lamb (beef)
1 med. onion, grated
2 c. white wine
1/2 tsp. salt
1/4 tsp. pepper
2 onions
3 tomatoes
1 green pepper
16 mushroom caps
1/8 lb. butter
1/4 tsp. thyme
1/4 tsp. ground cloves
1/2 tsp. parsley flakes
1/2 tsp. salt
Cut and trim leg of lamb into 2 inch squares. Place in bowl with grated onion, wine and salt and pepper. Marinate 6-8 hours. Drain and thread on skewers alternately with pieces of tomato, onion, mushroom and green pepper. Grill or broil, basting frequently with mixture of melted butter, thyme, cloves, parsley and salt. Grill until meat is fairly pink in center. Do not permit it to dry out. Serve with rice. Serves 6.
How to make Iraqi Kebabs
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