How to make Shish Tawook

 
Watch how easy it is to make this Shish Tawook recipe. Shish Tawook are Middle Eastern Spiced Chicken Kabobs. I've paired them with a Feta-Cheese Yogurt Sauce!

Save and share How to make Shish Tawook

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.

 
Watch how easy it is to make this Shish Tawook recipe. Shish Tawook are Middle Eastern Spiced Chicken Kabobs. I've paired them with a Feta-Cheese Yogurt Sauce!

Save and share How to make Shish Tawook

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.

reade more... Résuméabuiyad

Lamb Recipe - How to Make Kofta Kebabs

In this video, you'll see how to make grilled kebabs with ground lamb or beef. You'll season the ground meat with garlic and fragrant spices and grill it on skewers. Serve with flat bread and yogurt sauce. 

Save and Share Lamb Recipe - How to Make Kofta Kebabs

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.

In this video, you'll see how to make grilled kebabs with ground lamb or beef. You'll season the ground meat with garlic and fragrant spices and grill it on skewers. Serve with flat bread and yogurt sauce. 

Save and Share Lamb Recipe - How to Make Kofta Kebabs

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.

reade more... Résuméabuiyad

Chargrilled vegetables with haloumi recipe

Photo: Chargrilled vegetables with haloumi recipe

Brighten up the evening with this vegetable and haloumi starter or side dish that's a beautiful mixture of colours and textures.

To Prep 0:15
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6

Ingredients

250 sweet potato, peeled
2 Lebanese eggplant
2 yellow zucchini
1 red capsicum, seeded
2 red onions, cut into wedges
2 x 250g packets haloumi cheese (see note)
1/3 cup (80ml) olive oil
2 cloves garlic, crushed

Dressing

2/3 cup prepared basil pesto
2 tbs olive oil, extra
1 tbs lemon juice

Method

Step 1
Slice sweet potato into 5mm thick rounds. Slice zucchini into three pieces lengthways. Slice capsicum into 1cm thick strips. Slice each packet of halloumi into 6 slices. Combine oil and garlic, and brush over vegetables and cheese.

Step 2
Place pesto into a small bowl and whisk in extra oil and lemon juice. Set aside.

Step 3
Chargrill or barbeque vegetables and cheese for 2-3 minutes each side until soft. As the vegetables cook, remove them to a plate and cover to keep warm.

Step 4
To serve, arrange vegetables and cheese on serving plates and drizzle with dressing. Serve with toasted Turkish bread, if desired.

Notes

If haloumi is unavailable, use feta but cook it on a flat grill plate for 1-2 mins only.

Fresh Living - May 2005 , Page 53
Recipe by Christine Sheppard

Photography by Steve Brown  

More from the Lebanese Recipes kitchen:

Haloumi kebabs with feta and herb dip
Quick Grilling Tips
Setting Up a Grill 
BBQ haloumi skewers and Mediterranean vegetables   
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab 


Save and share Chargrilled vegetables with haloumi 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.

Photo: Chargrilled vegetables with haloumi recipe

Brighten up the evening with this vegetable and haloumi starter or side dish that's a beautiful mixture of colours and textures.

To Prep 0:15
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6

Ingredients

250 sweet potato, peeled
2 Lebanese eggplant
2 yellow zucchini
1 red capsicum, seeded
2 red onions, cut into wedges
2 x 250g packets haloumi cheese (see note)
1/3 cup (80ml) olive oil
2 cloves garlic, crushed

Dressing

2/3 cup prepared basil pesto
2 tbs olive oil, extra
1 tbs lemon juice

Method

Step 1
Slice sweet potato into 5mm thick rounds. Slice zucchini into three pieces lengthways. Slice capsicum into 1cm thick strips. Slice each packet of halloumi into 6 slices. Combine oil and garlic, and brush over vegetables and cheese.

Step 2
Place pesto into a small bowl and whisk in extra oil and lemon juice. Set aside.

Step 3
Chargrill or barbeque vegetables and cheese for 2-3 minutes each side until soft. As the vegetables cook, remove them to a plate and cover to keep warm.

Step 4
To serve, arrange vegetables and cheese on serving plates and drizzle with dressing. Serve with toasted Turkish bread, if desired.

Notes

If haloumi is unavailable, use feta but cook it on a flat grill plate for 1-2 mins only.

Fresh Living - May 2005 , Page 53
Recipe by Christine Sheppard

Photography by Steve Brown  

More from the Lebanese Recipes kitchen:

Haloumi kebabs with feta and herb dip
Quick Grilling Tips
Setting Up a Grill 
BBQ haloumi skewers and Mediterranean vegetables   
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab 


Save and share Chargrilled vegetables with haloumi 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.

reade more... Résuméabuiyad

Haloumi kebabs with feta and herb dip recipe

Photo: Haloumi kebabs with feta and herb dip recipe

Barbecue up a storm with these vegetarian kebabs.

Ingredients

Equipment
You will need 12 pre-soaked skewers.

Ingredients

12 mini roma tomatoes
1 large brown onion, cut into thin wedges
250g haloumi cheese, cut into 12 pieces
1 red capsicum, cut into 12 pieces
2 zucchini, cut into twelve 2cm-thick rounds
12 button mushrooms
1 large lemon, juiced
2 tablespoons olive oil
1 tablespoon thyme leaves, chopped
1 small red chilli, deseeded, finely chopped
olive oil cooking spray

Feta and herb dip

250g feta cheese, chopped
1 garlic clove, crushed
1 lemon, juiced
1/4 cup olive oil
2 tablespoons dill, chopped
2 tablespoons mint leaves, chopped Method

Step 1
Make feta and herb dip; Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.

Step 2
Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.

Step 3
Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.

Step 4
Spray a cold barbecue plate with oil. Preheat on high heat. Reduce heat to medium-high. Cook kebabs for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm with feta and herb dip.

More from the Lebanese Recipes kitchen:

Quick Grilling Tips
Setting Up a Grill
BBQ haloumi skewers and Mediterranean vegetables 
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs

Save and share Haloumi kebabs with feta and herb dip 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.

Photo: Haloumi kebabs with feta and herb dip recipe

Barbecue up a storm with these vegetarian kebabs.

Ingredients

Equipment
You will need 12 pre-soaked skewers.

Ingredients

12 mini roma tomatoes
1 large brown onion, cut into thin wedges
250g haloumi cheese, cut into 12 pieces
1 red capsicum, cut into 12 pieces
2 zucchini, cut into twelve 2cm-thick rounds
12 button mushrooms
1 large lemon, juiced
2 tablespoons olive oil
1 tablespoon thyme leaves, chopped
1 small red chilli, deseeded, finely chopped
olive oil cooking spray

Feta and herb dip

250g feta cheese, chopped
1 garlic clove, crushed
1 lemon, juiced
1/4 cup olive oil
2 tablespoons dill, chopped
2 tablespoons mint leaves, chopped Method

Step 1
Make feta and herb dip; Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.

Step 2
Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.

Step 3
Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.

Step 4
Spray a cold barbecue plate with oil. Preheat on high heat. Reduce heat to medium-high. Cook kebabs for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm with feta and herb dip.

More from the Lebanese Recipes kitchen:

Quick Grilling Tips
Setting Up a Grill
BBQ haloumi skewers and Mediterranean vegetables 
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs

Save and share Haloumi kebabs with feta and herb dip 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.

reade more... Résuméabuiyad

Quick Grilling Tips

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites to learn how to Quick Grilling Tips. Enjoy the Lebanese Cuisine and our grilling tips.  

 

Grilling Tip No. 1

Bring steaks and pork chops to room temperature before grilling them. Keep fish and chicken refrigerated.

Grilling Tip No. 2

Season foods generously on both sides with salt and pepper.

Grilling Tip No. 3

Be sure to preheat the grill to medium-high before you begin.

Grilling Tip No. 4

When searing foods, always keep the lid open.

Grilling Tip No. 5

Don't flip food often or move it around (unless you are doing so to avoid flare-ups).

Grilling Tip No. 6

Let steaks, chops, and chicken rest for 10 minutes before serving.

Source: Martha Stewart  

More from the Lebanese Recipes kitchen:

Setting Up a Grill
BBQ haloumi skewers and Mediterranean vegetables
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers   

Save and share Quick Grilling Tips

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.

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites to learn how to Quick Grilling Tips. Enjoy the Lebanese Cuisine and our grilling tips.  

 

Grilling Tip No. 1

Bring steaks and pork chops to room temperature before grilling them. Keep fish and chicken refrigerated.

Grilling Tip No. 2

Season foods generously on both sides with salt and pepper.

Grilling Tip No. 3

Be sure to preheat the grill to medium-high before you begin.

Grilling Tip No. 4

When searing foods, always keep the lid open.

Grilling Tip No. 5

Don't flip food often or move it around (unless you are doing so to avoid flare-ups).

Grilling Tip No. 6

Let steaks, chops, and chicken rest for 10 minutes before serving.

Source: Martha Stewart  

More from the Lebanese Recipes kitchen:

Setting Up a Grill
BBQ haloumi skewers and Mediterranean vegetables
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers   

Save and share Quick Grilling Tips

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.

reade more... Résuméabuiyad

Setting Up a Grill

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites to learn how to Set Up a Grill. Enjoy the Lebanese Cuisine and our grilling tips.  

 
Lighting 

Using a chimney starter is the best way to light a charcoal grill. Never use lighter fluid, as its odor and chemical components can penetrate your food. Place a few sheets of crumpled newspaper inside the bottom of the cylinder and fill to the brim with charcoal.

Preparing the Coals

Light the paper in several places, which will ignite the coals. After 20 to 30 minutes, when the coals are ashy white, pour the coals in an even layer across the grate.

Creating Direct and Indirect Heat

For direct heat, spread the coals evenly over the lower grate. For indirect heat, pile coals on one side of the grill; place meat on the other side. Keep the lid closed (with vents open) to trap heat inside. Or arrange coals around a drip pan (such as a disposable aluminum pan) with food centered over pan. You will need to replenish the hot coals about every hour.

Cleaning Grates

Heat the grill about 10 minutes before each use to let the stuck-on bits of food burn off. Then scrub with a wire brush to free the grates of charred debris and residue. Repeat after cooking. The stiff brass bristles rub off grime, while the steel blade tackles cooked-on bits and pieces.

Oiling the Cooking Surface

To keep meat from sticking, use a heatproof silicone brush to coat the grate with vegetable oil (or rub grate with an oiled rag or paper towel, holding with tongs). Apply the oil just before you place the meat on the grill; otherwise it may burn off before you start cooking.
 
More from the Lebanese Recipes kitchen: 

BBQ haloumi skewers and Mediterranean vegetables 
BBQ lamb kofta kebabs with houmous dressing 
BBQ Beef Shish Kebab 
BBQ Lamb Kabobs
Falafel & halloumi burgers 
Moroccan vegetables with halloumi 

Save and share Setting Up a Grill

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

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites to learn how to Set Up a Grill. Enjoy the Lebanese Cuisine and our grilling tips.  

 
Lighting 

Using a chimney starter is the best way to light a charcoal grill. Never use lighter fluid, as its odor and chemical components can penetrate your food. Place a few sheets of crumpled newspaper inside the bottom of the cylinder and fill to the brim with charcoal.

Preparing the Coals

Light the paper in several places, which will ignite the coals. After 20 to 30 minutes, when the coals are ashy white, pour the coals in an even layer across the grate.

Creating Direct and Indirect Heat

For direct heat, spread the coals evenly over the lower grate. For indirect heat, pile coals on one side of the grill; place meat on the other side. Keep the lid closed (with vents open) to trap heat inside. Or arrange coals around a drip pan (such as a disposable aluminum pan) with food centered over pan. You will need to replenish the hot coals about every hour.

Cleaning Grates

Heat the grill about 10 minutes before each use to let the stuck-on bits of food burn off. Then scrub with a wire brush to free the grates of charred debris and residue. Repeat after cooking. The stiff brass bristles rub off grime, while the steel blade tackles cooked-on bits and pieces.

Oiling the Cooking Surface

To keep meat from sticking, use a heatproof silicone brush to coat the grate with vegetable oil (or rub grate with an oiled rag or paper towel, holding with tongs). Apply the oil just before you place the meat on the grill; otherwise it may burn off before you start cooking.
 
More from the Lebanese Recipes kitchen: 

BBQ haloumi skewers and Mediterranean vegetables 
BBQ lamb kofta kebabs with houmous dressing 
BBQ Beef Shish Kebab 
BBQ Lamb Kabobs
Falafel & halloumi burgers 
Moroccan vegetables with halloumi 

Save and share Setting Up a Grill

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

reade more... Résuméabuiyad

Spicy chicken kebabs recipe

Photo: Spicy chicken kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy chicken kebabs recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy chicken kebabs.  

These fresh, spicy kebabs don’t just taste great – the whole family will enjoy making them

Easy
Makes 20
Prep 30 mins
Cook 15 mins
Plus marinating time
Low-fat

Ingredients

3 garlic cloves , roughly chopped
knob of fresh ginger , roughly chopped, plus extra to serve
1 orange , grated zest and juice
3 spring onions , roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4 small skinless boneless chicken breast fillets , cut into cubes
20 button mushrooms
20 cherry tomatoes
2 large red peppers , seeded and each cut into 10

Method

Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
 
Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Nutrition Per Serving

103 kcalories, protein 6g, carbohydrate 3g, fat 7 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.23 g

Recipe from Good Food magazine, January 2005.
 

More from the Lebanese Recipes Kitchen:

Kefta Kebabs and Cauliflower with Taratur Sauce 
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra

Tarator Sauce

Falafel

Save and share Spicy chicken 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.

Photo: Spicy chicken kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy chicken kebabs recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy chicken kebabs.  

These fresh, spicy kebabs don’t just taste great – the whole family will enjoy making them

Easy
Makes 20
Prep 30 mins
Cook 15 mins
Plus marinating time
Low-fat

Ingredients

3 garlic cloves , roughly chopped
knob of fresh ginger , roughly chopped, plus extra to serve
1 orange , grated zest and juice
3 spring onions , roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4 small skinless boneless chicken breast fillets , cut into cubes
20 button mushrooms
20 cherry tomatoes
2 large red peppers , seeded and each cut into 10

Method

Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
 
Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Nutrition Per Serving

103 kcalories, protein 6g, carbohydrate 3g, fat 7 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.23 g

Recipe from Good Food magazine, January 2005.
 

More from the Lebanese Recipes Kitchen:

Kefta Kebabs and Cauliflower with Taratur Sauce 
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra

Tarator Sauce

Falafel

Save and share Spicy chicken 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.

reade more... Résuméabuiyad

Buy Supreme Quality Charcoal for Your Barbecue (Thomas H. Rhodes)

If you enjoy an outdoor barbecue then, there is nothing best than the charcoal barbecue. Charcoal is the most commonly used fuel for grilling and barbecuing. Food lovers often love to have their barbecue cooked over a charcoal flame as it is what induces that peculiar and authentic taste to the food being cooked. Nothing beats the aroma of the food that is cooked over a charcoal or wooden barbecue not even the so called modern gas grills. The quality of charcoal too plays a very important role in the barbecue apart from the quality of meat, ingredients used and arrangement of the grills. To enjoy a good meal one should always buy best quality charcoal for cooking.

There are specifically made barbecue grills are available in the market that makes use of the charcoal as the main source of heat generation in order to cook the meat thoroughly from inside out. The form, pattern and size of the grills may vary from place to place. Thus depending upon your requirement you can pick up a size that cat cater to your family needs. To ensure that the meat is well cooked and has that peculiar aroma, it must be cooked on low heat over supreme quality charcoals. Following the step by step guide of the barbecue meat helps you bring forth onto the table something amazing not only in looks but at the same time in taste too.

Also while, barbecuing makes sure that you do not add the charcoal lighter fluid to the already heated charcoals as they can further strengthen the heat which in turn might result into the fire that might be hazardous. This should be avoided in all situations as they can lead to unwanted and unnecessary burns and rashes. If a little care and attention is paid, one can easily cook food without getting oneself hurt or injured. Soak the charcoals beforehand only in the charcoal liquid for about 10mins to get absorbed.

Care should also be taken while igniting your barbecue grill to make sure that the meat being cooked is not burnt and is well cooked from inside out, leaving no raw corners. Place the meat only when the charcoal is well heated and appears to be white hot and ashy. Further you can serve the meal thus cooked with freshly chopped veggies or a salad. The dishes that are prepared in the similar fashion are simply mouthwatering and lend an exceptional taste in the mouth.

If what you are seeking is a place to buy charcoal than there are several vendors on the web these days that are involved in the selling of quality charcoal and other such elements that help you enjoy a beautiful meal after all the hard work and efforts that have been made by you. Charcoal is easily available in the e-stores as well as in the physical stores at cost-effective rates. They are usually stocked in a pyramid fashion. Spread out the heated charcoal evenly all around the grill to enjoy the best barbecued food ever.

Thomas Rhodes is a foodie and specially loves barbecue recipes . He owns a site that is indulged into the selling of elements that are related to barbecuing and grilling. You can buy high charcoal briquettes at authentic rates for the best barbecue food.

If you enjoy an outdoor barbecue then, there is nothing best than the charcoal barbecue. Charcoal is the most commonly used fuel for grilling and barbecuing. Food lovers often love to have their barbecue cooked over a charcoal flame as it is what induces that peculiar and authentic taste to the food being cooked. Nothing beats the aroma of the food that is cooked over a charcoal or wooden barbecue not even the so called modern gas grills. The quality of charcoal too plays a very important role in the barbecue apart from the quality of meat, ingredients used and arrangement of the grills. To enjoy a good meal one should always buy best quality charcoal for cooking.

There are specifically made barbecue grills are available in the market that makes use of the charcoal as the main source of heat generation in order to cook the meat thoroughly from inside out. The form, pattern and size of the grills may vary from place to place. Thus depending upon your requirement you can pick up a size that cat cater to your family needs. To ensure that the meat is well cooked and has that peculiar aroma, it must be cooked on low heat over supreme quality charcoals. Following the step by step guide of the barbecue meat helps you bring forth onto the table something amazing not only in looks but at the same time in taste too.

Also while, barbecuing makes sure that you do not add the charcoal lighter fluid to the already heated charcoals as they can further strengthen the heat which in turn might result into the fire that might be hazardous. This should be avoided in all situations as they can lead to unwanted and unnecessary burns and rashes. If a little care and attention is paid, one can easily cook food without getting oneself hurt or injured. Soak the charcoals beforehand only in the charcoal liquid for about 10mins to get absorbed.

Care should also be taken while igniting your barbecue grill to make sure that the meat being cooked is not burnt and is well cooked from inside out, leaving no raw corners. Place the meat only when the charcoal is well heated and appears to be white hot and ashy. Further you can serve the meal thus cooked with freshly chopped veggies or a salad. The dishes that are prepared in the similar fashion are simply mouthwatering and lend an exceptional taste in the mouth.

If what you are seeking is a place to buy charcoal than there are several vendors on the web these days that are involved in the selling of quality charcoal and other such elements that help you enjoy a beautiful meal after all the hard work and efforts that have been made by you. Charcoal is easily available in the e-stores as well as in the physical stores at cost-effective rates. They are usually stocked in a pyramid fashion. Spread out the heated charcoal evenly all around the grill to enjoy the best barbecued food ever.

Thomas Rhodes is a foodie and specially loves barbecue recipes . He owns a site that is indulged into the selling of elements that are related to barbecuing and grilling. You can buy high charcoal briquettes at authentic rates for the best barbecue food.

reade more... Résuméabuiyad

Barbecue Recipes for That Authentic Barbecue Taste (Thomas H. Rhodes)

Most people have a misconception about Barbecue and often used to define something that is cooked on a grill or oven with ideally a tomato sauce as a marinade. But in reality it is not a dish. Instead, it is a cooking technique that is most commonly used by the South Africans. Gradually with the passage of time, it has now been admired by people across the world, due to the authentic wooden aroma that it adds to the food that is being baked.

Barbecuing is not the same as grilling and includes cooking of food at low temperatures for prolonged periods. Barbecue is the procedure of cooking and smoking the meat over the wood or the charcoal and is usually carried out in an outdoor environment. They remind you of that good and pleasant countryside life along with that peculiar rustic smell of the fresh air and the simplicity associated.

If you are innovative within your kitchen than you definitely can try some tricks with regards to the barbecue foods as well. Different varieties of Barbecue recipes are easily available on the web world with each one being absolutely different from other in taste. Also, there are plenty of ingredients available these days apart from the simple sausages for barbecue to add variety to the food cooked. Strawberries, pineapple, corns, honey, raspberries, mustard and veggies are just a few examples of elements that are used to add extra to the meal.

Most barbecue admirers have a personal barbecue grill and make use of it at least once in a week to savor their appetite as well as to spend quality time with their family and loved ones. It is not only that peculiar taste of the Barbecue recipes that make it simply standout but also the fun that is associated with the same that has made it the favorite cuisine of people. While the meat is being cooked, you have ample amount of time to spend leisure time with your loved ones.

If the step by step guideline for Barbecue recipes is followed, you are sure to end up something utterly delightful on your plate, which is sure to make your relatives completely spellbound. There is no limit on the different dishes that can be prepared over a barbecue. The various spices and ingredients used in the various recipes add that tinge of unique flavor to the meat cooked, making it utterly mouthwatering. The smell of the meat cooked on to the charcoal, coal or softwood itself is enough to arouse your appetite.

Whether it is the steaks, hamburgers, chickens, ribs, hotdogs and such cooked over the Barbecue, they can be very well served with salad and glass of wine. Your guests are sure to love the unique taste of the meat. Try a different recipe every time to break the boredom in your kitchen by spending some good time with your loved ones for a change from your busy modern lives. Barbecue is not only about the food but it is way beyond that.

Thomas Rhodes hosts a site that is dedicated to barbecue recipes and offers some excellent Barbecue recipes steaks and tips as well. To learn more about Barbecue recipes, feel free to checkout our website for some mouthwatering and look quality coal, charcoal and soft wood productsand more products on our shop.

Most people have a misconception about Barbecue and often used to define something that is cooked on a grill or oven with ideally a tomato sauce as a marinade. But in reality it is not a dish. Instead, it is a cooking technique that is most commonly used by the South Africans. Gradually with the passage of time, it has now been admired by people across the world, due to the authentic wooden aroma that it adds to the food that is being baked.

Barbecuing is not the same as grilling and includes cooking of food at low temperatures for prolonged periods. Barbecue is the procedure of cooking and smoking the meat over the wood or the charcoal and is usually carried out in an outdoor environment. They remind you of that good and pleasant countryside life along with that peculiar rustic smell of the fresh air and the simplicity associated.

If you are innovative within your kitchen than you definitely can try some tricks with regards to the barbecue foods as well. Different varieties of Barbecue recipes are easily available on the web world with each one being absolutely different from other in taste. Also, there are plenty of ingredients available these days apart from the simple sausages for barbecue to add variety to the food cooked. Strawberries, pineapple, corns, honey, raspberries, mustard and veggies are just a few examples of elements that are used to add extra to the meal.

Most barbecue admirers have a personal barbecue grill and make use of it at least once in a week to savor their appetite as well as to spend quality time with their family and loved ones. It is not only that peculiar taste of the Barbecue recipes that make it simply standout but also the fun that is associated with the same that has made it the favorite cuisine of people. While the meat is being cooked, you have ample amount of time to spend leisure time with your loved ones.

If the step by step guideline for Barbecue recipes is followed, you are sure to end up something utterly delightful on your plate, which is sure to make your relatives completely spellbound. There is no limit on the different dishes that can be prepared over a barbecue. The various spices and ingredients used in the various recipes add that tinge of unique flavor to the meat cooked, making it utterly mouthwatering. The smell of the meat cooked on to the charcoal, coal or softwood itself is enough to arouse your appetite.

Whether it is the steaks, hamburgers, chickens, ribs, hotdogs and such cooked over the Barbecue, they can be very well served with salad and glass of wine. Your guests are sure to love the unique taste of the meat. Try a different recipe every time to break the boredom in your kitchen by spending some good time with your loved ones for a change from your busy modern lives. Barbecue is not only about the food but it is way beyond that.

Thomas Rhodes hosts a site that is dedicated to barbecue recipes and offers some excellent Barbecue recipes steaks and tips as well. To learn more about Barbecue recipes, feel free to checkout our website for some mouthwatering and look quality coal, charcoal and soft wood productsand more products on our shop.

reade more... Résuméabuiyad

BBQ haloumi skewers and Mediterranean vegetables recipe

Photo: BBQ haloumi skewers and Mediterranean vegetables recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try BBQ haloumi skewers and Mediterranean vegetables Recipe. Enjoy the Middle Eastern Cuisine and learn how to make BBQ haloumi skewers and Mediterranean vegetables.

Vegetarians will love these BBQ haloumi cheese skewers, cooked with Mediterranean vegetables and served in warm pitta bread. So simple!

Makes 6 skewers
Takes 10 minutes to prepare, 2 hours to marinade and 20 minutes to cook
 
Ingredients

1 garlic clove, crushed
18 whole pitted black olives
100ml (3fl oz) olive oil
400g (l4oz) haloumi cheese
3 large tomatoes
6 new potatoes
2 large courgettes
1 red onion
1 aubergine
6 kebab skewers
Pitta bread to serve

Method
 
1. Blend (or chop finely) the garlic, olives and olive oil together to form a marinade.

2. Cut the cheese into 2.5cm (1in) cubes.

3. Cut tomatoes into four and remove the seeds. Cut potatoes in half lengthways, boil until tender and drain.

4. Chop the remaining vegetables into 2.5cm (1in) cubes and thread them onto skewers with the potatoes and tomatoes.

5. Marinade the kebabs for two hours. Prepare barbecue for cooking if not using grill.

6. Cook over barbecue or grill until tender, turning after two minutes on each side, and serve immediately in pitta bread.

© The Vegetarian Society 2008
 
More from the Lebanese Recipes kitchen:
 
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers
Moroccan vegetables with halloumi
Halloumi Cheese kebabs with thyme & lemon baste

Save and Share BBQ haloumi skewers and Mediterranean vegetables 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.

Photo: BBQ haloumi skewers and Mediterranean vegetables recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try BBQ haloumi skewers and Mediterranean vegetables Recipe. Enjoy the Middle Eastern Cuisine and learn how to make BBQ haloumi skewers and Mediterranean vegetables.

Vegetarians will love these BBQ haloumi cheese skewers, cooked with Mediterranean vegetables and served in warm pitta bread. So simple!

Makes 6 skewers
Takes 10 minutes to prepare, 2 hours to marinade and 20 minutes to cook
 
Ingredients

1 garlic clove, crushed
18 whole pitted black olives
100ml (3fl oz) olive oil
400g (l4oz) haloumi cheese
3 large tomatoes
6 new potatoes
2 large courgettes
1 red onion
1 aubergine
6 kebab skewers
Pitta bread to serve

Method
 
1. Blend (or chop finely) the garlic, olives and olive oil together to form a marinade.

2. Cut the cheese into 2.5cm (1in) cubes.

3. Cut tomatoes into four and remove the seeds. Cut potatoes in half lengthways, boil until tender and drain.

4. Chop the remaining vegetables into 2.5cm (1in) cubes and thread them onto skewers with the potatoes and tomatoes.

5. Marinade the kebabs for two hours. Prepare barbecue for cooking if not using grill.

6. Cook over barbecue or grill until tender, turning after two minutes on each side, and serve immediately in pitta bread.

© The Vegetarian Society 2008
 
More from the Lebanese Recipes kitchen:
 
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers
Moroccan vegetables with halloumi
Halloumi Cheese kebabs with thyme & lemon baste

Save and Share BBQ haloumi skewers and Mediterranean vegetables 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.

reade more... Résuméabuiyad

BBQ lamb kofta kebabs with houmous dressing recipe

Photo: BBQ lamb kofta kebabs with houmous dressing recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try BBQ lamb kofta kebabs with houmous dressing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make BBQ lamb kofta kebabs with houmous dressing.

The special ingredient in this healthy barbecue recipe is the houmous in the dressing - it goes perfectly with the warming, spicy BBQ meatballs.

Serves 4
Ready in 10 minutes


Ingredients

500g organic lamb mince
1 tbsp Moroccan spice mix (we used Schwartz)
1 spring onion, finely chopped
2 tbsp chopped fresh coriander, plus extra for the salad
4 tbsp apricot jam, warmed
3 tbsp houmous
150g natural yogurt
Warm pittas, to serve (we used Sainsbury's Taste The Difference Mixed Olive Pittas)
Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

© delicious. magazine 

More from the Lebanese recipes kitchen:

Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh
Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers  

Save and Share BBQ lamb kofta kebabs with houmous dressing 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.

Photo: BBQ lamb kofta kebabs with houmous dressing recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try BBQ lamb kofta kebabs with houmous dressing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make BBQ lamb kofta kebabs with houmous dressing.

The special ingredient in this healthy barbecue recipe is the houmous in the dressing - it goes perfectly with the warming, spicy BBQ meatballs.

Serves 4
Ready in 10 minutes


Ingredients

500g organic lamb mince
1 tbsp Moroccan spice mix (we used Schwartz)
1 spring onion, finely chopped
2 tbsp chopped fresh coriander, plus extra for the salad
4 tbsp apricot jam, warmed
3 tbsp houmous
150g natural yogurt
Warm pittas, to serve (we used Sainsbury's Taste The Difference Mixed Olive Pittas)
Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

© delicious. magazine 

More from the Lebanese recipes kitchen:

Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh
Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers  

Save and Share BBQ lamb kofta kebabs with houmous dressing 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.

reade more... Résuméabuiyad

Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh Recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh. 

Chicken Shish Tahouk

4 chicken breasts
6 crushed garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cinnamon
1 tsp sea salt
wooden skewers soaked in cold water to prevent burning

Method:

Cut the chicken into thin strips. Add chicken to a large non-reactive bowl along with the garlic, lemon juice, olive oil, paprika, cinnamon and sea salt. Mix well to coat the chicken. Cover with plastic wrap and refrigerate for at least 2 hours.
 
Meanwhile, prepare the garlic sauce and Tabouleh.
 
Next, skewer the chicken pieces.
 
Heat up the barbecue or a hot skillet and brush with a little olive oil. Cook chicken, until done, about 5 minutes on each side. Serve with garlic sauce and tabouleh.

Lebanese Garlic Sauce

2 garlic bulbs
1/4 cup good quality olive oil
2 tbs lemon juice
1 tsp sea salt

Method:

Peel the garlic and place cloves 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 and continue to blend.
 
Add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
 
Cover and refrigerate sauce until serving time.

Tabouleh

2 bunches of parsley
2 tbs mint
1/2 cup Spanish onion
2 vine ripened tomatoes
1/2 cup bulghar wheat
1/4 to 1/2 cup olive oil
1 1/2 tsp sea salt
Juice from 1 lemon
1 cup boiling water

Method:

Place bulghar wheat in a bowl with the boiling water. Cover and let it stand for 20 minutes. Strain the bulghar wheat to drain off any excess water. Set aside.
 
Finely chop the parsley and mint. Place in a large mixing bowl.
 
De-seed the tomatoes and then dice them. Dice the Spanish onion. Place tomato and onion in the mixing bowl with the parsley and mint.
 
Add the cooled bulghar wheat to the parsley mixture. Add the lemon juice, remaining salt and olive oil. Mix thoroughly with a fork to combine ingredients.
 
Cover and refrigerate until serving.
 
Source Taste Buddies

More from the Lebanese recipes kitchen:  

Lamb Kofta with Herbed Tzatziki 
Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs 
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers   

Save and share  Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh 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.

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh Recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh. 

Chicken Shish Tahouk

4 chicken breasts
6 crushed garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cinnamon
1 tsp sea salt
wooden skewers soaked in cold water to prevent burning

Method:

Cut the chicken into thin strips. Add chicken to a large non-reactive bowl along with the garlic, lemon juice, olive oil, paprika, cinnamon and sea salt. Mix well to coat the chicken. Cover with plastic wrap and refrigerate for at least 2 hours.
 
Meanwhile, prepare the garlic sauce and Tabouleh.
 
Next, skewer the chicken pieces.
 
Heat up the barbecue or a hot skillet and brush with a little olive oil. Cook chicken, until done, about 5 minutes on each side. Serve with garlic sauce and tabouleh.

Lebanese Garlic Sauce

2 garlic bulbs
1/4 cup good quality olive oil
2 tbs lemon juice
1 tsp sea salt

Method:

Peel the garlic and place cloves 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 and continue to blend.
 
Add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
 
Cover and refrigerate sauce until serving time.

Tabouleh

2 bunches of parsley
2 tbs mint
1/2 cup Spanish onion
2 vine ripened tomatoes
1/2 cup bulghar wheat
1/4 to 1/2 cup olive oil
1 1/2 tsp sea salt
Juice from 1 lemon
1 cup boiling water

Method:

Place bulghar wheat in a bowl with the boiling water. Cover and let it stand for 20 minutes. Strain the bulghar wheat to drain off any excess water. Set aside.
 
Finely chop the parsley and mint. Place in a large mixing bowl.
 
De-seed the tomatoes and then dice them. Dice the Spanish onion. Place tomato and onion in the mixing bowl with the parsley and mint.
 
Add the cooled bulghar wheat to the parsley mixture. Add the lemon juice, remaining salt and olive oil. Mix thoroughly with a fork to combine ingredients.
 
Cover and refrigerate until serving.
 
Source Taste Buddies

More from the Lebanese recipes kitchen:  

Lamb Kofta with Herbed Tzatziki 
Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs 
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers   

Save and share  Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh 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.

reade more... Résuméabuiyad

Lamb Kofta with Herbed Tzatziki Recipe

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

Serves 4
 
Ingredients:

1 large onion, finely chopped
2 garlic cloves, crushed
1kg (2.2 pounds) lamb mince (you can find lamb mince at any Woolworths or ask your butcher very nicely to mince a leg of lamb for you)
2tbsn each freshly chopped mint and parsley
1tsbn freshly chopped oregano (you can also use 2tsp dried)
2tsp ground coriander
1tsp ground cumin
1/2 tsp each nutmeg, cinnamon and cloves
salt & pepper to taste
1 egg

Pita breads, toasted, to serve
Chunky Tzatziki to serve

Preparation:

Pre-heat the oven to 200°c.
 
Fry the onion and garlic in a bit of olive oil until soft and translucent (about 5-7 minutes).
 
Combine the lamb mince with all the herbs and spices in a large bowl and add the cooked onion and garlic. Add the egg and mix well. At this point you can cover the bowl and refrigerate or form the Koftas immediately.
 
Form the lamb mixture into koftas (oval shaped meatballs) and place on a sheet of wax paper.
 
Heat a few tablespoons of oil in a large frying pan and brown the koftas for 2 minutes per side. I like to serve my Koftas on kebab sticks so at this point I skewer them onto bamboo skewers and then place them on the baking tray. Place on a baking tray and place in the oven for 10-15 minutes until they are cooked.
 
Serve the koftas with toasted pita breads and the chunky tzatziki.

More from the Lebanese recipes kitchen:

Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs 
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers 
Moroccan Beef Kebab Skewers
 
Save and share Lamb Kofta with Herbed Tzatziki 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.

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

Serves 4
 
Ingredients:

1 large onion, finely chopped
2 garlic cloves, crushed
1kg (2.2 pounds) lamb mince (you can find lamb mince at any Woolworths or ask your butcher very nicely to mince a leg of lamb for you)
2tbsn each freshly chopped mint and parsley
1tsbn freshly chopped oregano (you can also use 2tsp dried)
2tsp ground coriander
1tsp ground cumin
1/2 tsp each nutmeg, cinnamon and cloves
salt & pepper to taste
1 egg

Pita breads, toasted, to serve
Chunky Tzatziki to serve

Preparation:

Pre-heat the oven to 200°c.
 
Fry the onion and garlic in a bit of olive oil until soft and translucent (about 5-7 minutes).
 
Combine the lamb mince with all the herbs and spices in a large bowl and add the cooked onion and garlic. Add the egg and mix well. At this point you can cover the bowl and refrigerate or form the Koftas immediately.
 
Form the lamb mixture into koftas (oval shaped meatballs) and place on a sheet of wax paper.
 
Heat a few tablespoons of oil in a large frying pan and brown the koftas for 2 minutes per side. I like to serve my Koftas on kebab sticks so at this point I skewer them onto bamboo skewers and then place them on the baking tray. Place on a baking tray and place in the oven for 10-15 minutes until they are cooked.
 
Serve the koftas with toasted pita breads and the chunky tzatziki.

More from the Lebanese recipes kitchen:

Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs 
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers 
Moroccan Beef Kebab Skewers
 
Save and share Lamb Kofta with Herbed Tzatziki 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.

reade more... Résuméabuiyad

Yummy Honey Chicken Kabobs Recipe

Photo: Yummy Honey Chicken Kabobs Recipe

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

You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)”

Ingredients

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Directions

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
 
Preheat the grill for high heat.
 
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
 
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

From  allrecipes.com
 
More from the Lebanese recipes kitchen:

Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce

Save and share Yummy Honey 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.

Photo: Yummy Honey Chicken Kabobs Recipe

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

You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)”

Ingredients

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Directions

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
 
Preheat the grill for high heat.
 
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
 
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

From  allrecipes.com
 
More from the Lebanese recipes kitchen:

Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce

Save and share Yummy Honey 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.

reade more... Résuméabuiyad

Moroccan lamb skewers with couscous recipe

Photo: Moroccan lamb skewers with couscous recipe
Photography by Steve Brown 

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Moroccan lamb skewers with couscous Recipe. Enjoy cooking quick & easy meals and learn how to make Moroccan lamb skewers with couscous. 

Ingredients

600g lamb leg steaks
160g packet Moroccan marinade
200g packet citrus-flavoured couscous
2 medium tomatoes, chopped
3 green onions, thinly sliced
60g baby rocket

Method

Step 1 Thinly slice lamb across the grain. Place in a glass or ceramic bowl. Add marinade. Toss to coat. Set aside for 15 minutes.

Step 2 Meanwhile, place couscous in a heatproof bowl. Cover with 320ml boiling water. Stand, uncovered, for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Cool for 5 minutes.

Step 3 Thread lamb onto skewers. Heat a large lightly greased heavy-based frying pan over medium-high heat. Cook skewers, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking.

Step 4 Add tomato, onion and rocket to couscous mixture. Gently toss to combine. Serve skewers with couscous mixture.

Notes
You'll need 12 (20cm) pre-soaked bamboo skewers.

Nutrition

Energy 2340kJ
Fat saturated 5.30g
Fat Total 14.00g
Carbohydrate sugars -
Carbohydrate Total 53.30g
Dietary Fibre 2.00g
Protein 52.80g
Cholesterol 139.00mg
Sodium 492mg

Super Food Ideas - September 2010 , Page 25
Recipe by Tracy Rutehrford 

More from the Lebanese recipes kitchen:
 
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce
Chicken skewers with hommus

Save and share Moroccan lamb skewers with 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.

Photo: Moroccan lamb skewers with couscous recipe
Photography by Steve Brown 

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Moroccan lamb skewers with couscous Recipe. Enjoy cooking quick & easy meals and learn how to make Moroccan lamb skewers with couscous. 

Ingredients

600g lamb leg steaks
160g packet Moroccan marinade
200g packet citrus-flavoured couscous
2 medium tomatoes, chopped
3 green onions, thinly sliced
60g baby rocket

Method

Step 1 Thinly slice lamb across the grain. Place in a glass or ceramic bowl. Add marinade. Toss to coat. Set aside for 15 minutes.

Step 2 Meanwhile, place couscous in a heatproof bowl. Cover with 320ml boiling water. Stand, uncovered, for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Cool for 5 minutes.

Step 3 Thread lamb onto skewers. Heat a large lightly greased heavy-based frying pan over medium-high heat. Cook skewers, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking.

Step 4 Add tomato, onion and rocket to couscous mixture. Gently toss to combine. Serve skewers with couscous mixture.

Notes
You'll need 12 (20cm) pre-soaked bamboo skewers.

Nutrition

Energy 2340kJ
Fat saturated 5.30g
Fat Total 14.00g
Carbohydrate sugars -
Carbohydrate Total 53.30g
Dietary Fibre 2.00g
Protein 52.80g
Cholesterol 139.00mg
Sodium 492mg

Super Food Ideas - September 2010 , Page 25
Recipe by Tracy Rutehrford 

More from the Lebanese recipes kitchen:
 
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce
Chicken skewers with hommus

Save and share Moroccan lamb skewers with 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.

reade more... Résuméabuiyad

Lamb Steaks with Moroccan Spiced Rice Recipe

Photo: Lamb Steaks with Moroccan Spiced Rice Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lamb Steaks with Moroccan Spiced Rice Recipe. Enjoy cooking quick & easy meals and learn how to make Lamb Steaks with Moroccan Spiced Rice.

Try these lamb steaks with a Moroccan flavour.

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins
Cook 20 mins
Level: Easy
Serves: 2, Easily doubled
Source: Good Food magazine, March 2006.

Ingredients

100g basmati rice
½ stock cube or 1 tsp stock powder
4-6 lamb chops, depending on size, or 2 lamb leg steaks
1 tbsp olive oil
1 onion , chopped
1 garlic clove , chopped
1 tbsp pine nuts
1 tsp each ground cumin and coriander
4 dried apricots , chopped
chopped parsley or coriander
1 lemon , cut into wedges

Method

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

Try

Making it veggie

Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.

Nutrition per serving

635 kcalories, protein 37g, carbohydrate 56g, fat 31 g, saturated fat 11g, fibre 3g, sugar 12g, salt 1.3 g

More from the Lebanese recipes kitchen:

Moroccan-Rubbed Grilled Steak & Sweet Potatoes
Lamb steak kebabs with mint 
Grilled Skirt Steak
How to barbecue steaks
Grilled Lamb Steaks with Peperonata
Quick steak grill

Save and share Lamb Steaks with Moroccan Spiced Rice 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.

Photo: Lamb Steaks with Moroccan Spiced Rice Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lamb Steaks with Moroccan Spiced Rice Recipe. Enjoy cooking quick & easy meals and learn how to make Lamb Steaks with Moroccan Spiced Rice.

Try these lamb steaks with a Moroccan flavour.

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins
Cook 20 mins
Level: Easy
Serves: 2, Easily doubled
Source: Good Food magazine, March 2006.

Ingredients

100g basmati rice
½ stock cube or 1 tsp stock powder
4-6 lamb chops, depending on size, or 2 lamb leg steaks
1 tbsp olive oil
1 onion , chopped
1 garlic clove , chopped
1 tbsp pine nuts
1 tsp each ground cumin and coriander
4 dried apricots , chopped
chopped parsley or coriander
1 lemon , cut into wedges

Method

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

Try

Making it veggie

Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.

Nutrition per serving

635 kcalories, protein 37g, carbohydrate 56g, fat 31 g, saturated fat 11g, fibre 3g, sugar 12g, salt 1.3 g

More from the Lebanese recipes kitchen:

Moroccan-Rubbed Grilled Steak & Sweet Potatoes
Lamb steak kebabs with mint 
Grilled Skirt Steak
How to barbecue steaks
Grilled Lamb Steaks with Peperonata
Quick steak grill

Save and share Lamb Steaks with Moroccan Spiced Rice 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.

reade more... Résuméabuiyad

Build-Your-Own Shish Kabobs Recipe

Photo: Shish Kabobs Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Middle Eastern Shish Kabobs Recipe. Enjoy cooking quick & easy meals and learn how to make Middle Eastern Shish Kabobs.

Cuisine: Middle Eastern
Recipe Type: Main Dish
Total Time: 2 hr 55 min | Prep 40 min | Inactive 2 hr 0 min | Cook 15 min   
Level: Easy
Yield: 4 servings
Source: Recipe courtesy Bob Blumer
Show: The Surreal Gourmet Episode: Some Assembly Required

Ingredients
Meats for Kabobs:

Dijon-Rosemary Steak:

1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:

1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.

Directions

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

More BBQ from the Lebanese recipes kitchen:

Shish Taouk (Chicken Kebab Recipe)
BBQ Beef Shish Kebab
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Shish Taouk with White Rice
Beyti Kebab
Adana Kebab

Save and Share Middle Eastern Shish 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.

Photo: Shish Kabobs Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Middle Eastern Shish Kabobs Recipe. Enjoy cooking quick & easy meals and learn how to make Middle Eastern Shish Kabobs.

Cuisine: Middle Eastern
Recipe Type: Main Dish
Total Time: 2 hr 55 min | Prep 40 min | Inactive 2 hr 0 min | Cook 15 min   
Level: Easy
Yield: 4 servings
Source: Recipe courtesy Bob Blumer
Show: The Surreal Gourmet Episode: Some Assembly Required

Ingredients
Meats for Kabobs:

Dijon-Rosemary Steak:

1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:

1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.

Directions

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

More BBQ from the Lebanese recipes kitchen:

Shish Taouk (Chicken Kebab Recipe)
BBQ Beef Shish Kebab
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Shish Taouk with White Rice
Beyti Kebab
Adana Kebab

Save and Share Middle Eastern Shish 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.

reade more... Résuméabuiyad

Baharat beef kebabs with chickpea tabouli recipe

Photo: Baharat beef kebabs with chickpea tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baharat beef kebabs with chickpea tabouli recipe. Enjoy the good taste of food and learn how to make Baharat beef kebabs with chickpea tabouli.

Ingredients

2 tsp smoked paprika
2 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
1.2kg beef scotch fillet, cut into 2cm pieces
Olive oil spray
2 cups store-bought tabouli
400gcan chickpeas, rinsed, drained
Lebanese bread, to serve
Eggplant dip, to serve

Method

Step 1 Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.

Step 2 Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.

Notes

Tip: Stop bamboo skewers from burning by first soaking them in cold water for 20 minutes. Skewers can be made up to 24 hours ahead and stored in the fridge, which will help the flavours develop.

taste.com.au - March 2011
Recipe by Michelle Southan, Food editor - Australian Good Taste
Photography by Brett Stevens  

More from the Lebanese Recipes Kitchen: 
 
Lamb kebab with sage 
Shish Taouk (Chicken Kebab Recipe) 
Moroccan Beef Kebab Skewers 
Beyti Kebab 
Doner kebab 
Chicken Kebab Salad

Save and share Baharat beef kebabs with chickpea tabouli 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.

Photo: Baharat beef kebabs with chickpea tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baharat beef kebabs with chickpea tabouli recipe. Enjoy the good taste of food and learn how to make Baharat beef kebabs with chickpea tabouli.

Ingredients

2 tsp smoked paprika
2 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
1.2kg beef scotch fillet, cut into 2cm pieces
Olive oil spray
2 cups store-bought tabouli
400gcan chickpeas, rinsed, drained
Lebanese bread, to serve
Eggplant dip, to serve

Method

Step 1 Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.

Step 2 Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.

Notes

Tip: Stop bamboo skewers from burning by first soaking them in cold water for 20 minutes. Skewers can be made up to 24 hours ahead and stored in the fridge, which will help the flavours develop.

taste.com.au - March 2011
Recipe by Michelle Southan, Food editor - Australian Good Taste
Photography by Brett Stevens  

More from the Lebanese Recipes Kitchen: 
 
Lamb kebab with sage 
Shish Taouk (Chicken Kebab Recipe) 
Moroccan Beef Kebab Skewers 
Beyti Kebab 
Doner kebab 
Chicken Kebab Salad

Save and share Baharat beef kebabs with chickpea tabouli 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.

reade more... Résuméabuiyad

Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli Recipe

Photo: Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli Recipe. Enjoy Middle Eastern food and learn how to make Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli. 

Serves 6

Ingredients

Marinade
1 cup Olive Oil
1 Clove Garlic crushed
2 tablespoons Lemon Zest
1 teaspoon Cumin roasted and ground
1 teaspoon Coriander roasted and ground

Tabbouli
½ cup burghal soaked in 1/2 cup cold water overnight
1 cup Parsley chopped
¼ cup Mint leaf chopped
1 small Red Onion
2 Tomatoes seeded and diced
¼ cup Extra Virgin Olive Oil
¼ cup Lemon Juice
2 Garlic Cloves crushed
Salt & Pepper

Char Grilled Eggplant
Olive Oil
6 Slices Eggplants
6 Slices Eggplants 20mm thick
Salt & Pepper

Grilled Red Onions
4 Red Onions
Olive Oil
Salt & Pepper
1 tablespoon Butter
2 tablespoons red wine vinegar

Lamb
3 8 cutlet lamb racks best end

Method
 
Marinade

1. Grind cumin seed and coriander seed, place into dry pan and roast.
2. Place olive oil, crushed garlic, lemon zest, cumin and coriander in baking dish and mix.
3. Divide 8 cutlet rack into quarters.
4. For presentation cut one bone off the double lamb cutlet.
5. Trim a little excess fat.
6. Place in dish, drizzle with oil and cover with marinade.
7. Cover with clingwrap and put in fridge to marinade for several hours.

Tabbouli

1. To prepare tabbouli, mix burghal, chopped parsley, chopped mint, spanish onion, diced tomato, olive oil, lemon juice, garlic, salt and pepper.
2. Sit for several hours.

Char Grilled Eggplant

1. Brush Eggplant with olive oil, a little salt and pepper and grill on a grid pan.
2. Fry spanish onion with olive oil, add red wine vinegar and a knob of butter at the end.

Lamb

Divide 8 cutlet rack into quarters.
For presentation cut one bone off the double lamb cutlet.
Trim a little excess fat.
Place in dish, drizzle with oil and cover with marinade.
Cover with clingwrap and put in fridge to marinade for several hours. Alternatively marinade overnight.
Place cutlets in frypan, season with salt and pepper, brown.
Use a heavy based cast iron pan or a pan with a metal handle that can go from the stove top to the oven.
Preheat the oven to 220 celsius, place frypan into oven and bake for 8-10 minutes.
Remove, let rest for 5 to 8 minutes.

To Serve

To serve, pile tabbouli in centre of plate, place eggplant and onions to the side and sit two cutlets on top, pour over a demi glase.

Recipe by Philip Johnson from Short Orders 

More from the Lebanese Recipes Kitchen: 
 
Imam bayildi with BBQ lamb & tzatziki
Moroccan Rub Lamb Chops 
Grilled Lamb Chops 
Lebanese Lamb 
Lebanese Lamb Chops with Lemony Lettuce 
Lemon & Oregano Lamb Chops 

Save and share Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli 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.

Photo: Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli Recipe. Enjoy Middle Eastern food and learn how to make Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli. 

Serves 6

Ingredients

Marinade
1 cup Olive Oil
1 Clove Garlic crushed
2 tablespoons Lemon Zest
1 teaspoon Cumin roasted and ground
1 teaspoon Coriander roasted and ground

Tabbouli
½ cup burghal soaked in 1/2 cup cold water overnight
1 cup Parsley chopped
¼ cup Mint leaf chopped
1 small Red Onion
2 Tomatoes seeded and diced
¼ cup Extra Virgin Olive Oil
¼ cup Lemon Juice
2 Garlic Cloves crushed
Salt & Pepper

Char Grilled Eggplant
Olive Oil
6 Slices Eggplants
6 Slices Eggplants 20mm thick
Salt & Pepper

Grilled Red Onions
4 Red Onions
Olive Oil
Salt & Pepper
1 tablespoon Butter
2 tablespoons red wine vinegar

Lamb
3 8 cutlet lamb racks best end

Method
 
Marinade

1. Grind cumin seed and coriander seed, place into dry pan and roast.
2. Place olive oil, crushed garlic, lemon zest, cumin and coriander in baking dish and mix.
3. Divide 8 cutlet rack into quarters.
4. For presentation cut one bone off the double lamb cutlet.
5. Trim a little excess fat.
6. Place in dish, drizzle with oil and cover with marinade.
7. Cover with clingwrap and put in fridge to marinade for several hours.

Tabbouli

1. To prepare tabbouli, mix burghal, chopped parsley, chopped mint, spanish onion, diced tomato, olive oil, lemon juice, garlic, salt and pepper.
2. Sit for several hours.

Char Grilled Eggplant

1. Brush Eggplant with olive oil, a little salt and pepper and grill on a grid pan.
2. Fry spanish onion with olive oil, add red wine vinegar and a knob of butter at the end.

Lamb

Divide 8 cutlet rack into quarters.
For presentation cut one bone off the double lamb cutlet.
Trim a little excess fat.
Place in dish, drizzle with oil and cover with marinade.
Cover with clingwrap and put in fridge to marinade for several hours. Alternatively marinade overnight.
Place cutlets in frypan, season with salt and pepper, brown.
Use a heavy based cast iron pan or a pan with a metal handle that can go from the stove top to the oven.
Preheat the oven to 220 celsius, place frypan into oven and bake for 8-10 minutes.
Remove, let rest for 5 to 8 minutes.

To Serve

To serve, pile tabbouli in centre of plate, place eggplant and onions to the side and sit two cutlets on top, pour over a demi glase.

Recipe by Philip Johnson from Short Orders 

More from the Lebanese Recipes Kitchen: 
 
Imam bayildi with BBQ lamb & tzatziki
Moroccan Rub Lamb Chops 
Grilled Lamb Chops 
Lebanese Lamb 
Lebanese Lamb Chops with Lemony Lettuce 
Lemon & Oregano Lamb Chops 

Save and share Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli 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.

reade more... Résuméabuiyad

Kafta Recipe

Photo: Kafta Recipe

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

Ingredients

1 cup finely chopped parsley
500g each lamb and beef mince
1 large onion, finely chopped
1 tsp salt
½ tsp white pepper

Preparation

Combine all ingredients in a large bowl and using your hands knead the mixture until smooth. According to Foaud, the secret to good Lebanese food is ' the touch of the hand'.

Dampen your hands with water and shape the mixture around skewers. Barbecue until golden brown and cooked through. To serve, split and open out flat bread and fill with tabouleh. Top with a kafta, close over the bread and use that to hold the kafta while you remove the skewer. Use torn off pieces of bread to pick up some of the kafta and tabouleh. 

From sbs.com.au
Created by Fouad Sayed 

More from the Lebanese Recipes Kitchen:
  
Chicken kofta with spiced burghul pilaf 
Beef kofta with saffron yoghurt 
Chicken Kofta Curry 
Lamb kofta with fattoush 
Lamb kofta with mint and garlic yoghurt  
Lamb kofta with Lebanese bread and hummus

Save and Share Kafta 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.

Photo: Kafta Recipe

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

Ingredients

1 cup finely chopped parsley
500g each lamb and beef mince
1 large onion, finely chopped
1 tsp salt
½ tsp white pepper

Preparation

Combine all ingredients in a large bowl and using your hands knead the mixture until smooth. According to Foaud, the secret to good Lebanese food is ' the touch of the hand'.

Dampen your hands with water and shape the mixture around skewers. Barbecue until golden brown and cooked through. To serve, split and open out flat bread and fill with tabouleh. Top with a kafta, close over the bread and use that to hold the kafta while you remove the skewer. Use torn off pieces of bread to pick up some of the kafta and tabouleh. 

From sbs.com.au
Created by Fouad Sayed 

More from the Lebanese Recipes Kitchen:
  
Chicken kofta with spiced burghul pilaf 
Beef kofta with saffron yoghurt 
Chicken Kofta Curry 
Lamb kofta with fattoush 
Lamb kofta with mint and garlic yoghurt  
Lamb kofta with Lebanese bread and hummus

Save and Share Kafta 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.

reade more... Résuméabuiyad