How to make Syrian chicken shish kabab?

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How to make Syrian chicken shish kabab?

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    Nora 2017-07-01

    I am a simple person so I tend to cook simple too. For my shish kebob recipe, you can't use a long strip of meat because all the flavors of the other stuff won't mix into the meat, which makes it taste best. Now, I hate onions & peppers so I don't eat them, but I just LOVE the taste of them on the meat. Here goes; Beef (like a roast) Pork (chops) Chicken (breast cuz we don't like dark meat) Mushrooms Onions Red, Green & Yellow peppers Cut the 3 meats up into cubes about 1" x 1". Do not cut the mushrooms, keep them whole Cut the onions & peppers into 1" x 1" cubes. I always start with a mushroom and then 1 piece of meat, then an onion and a piece of meat, and a pepper and a piece of meat. Push them real close together on the skewer and fill the skewers completely. Grill on the BBQ outside until meat is done. TIP#1 For the skewers, if you are using wooden ones, make sure you soak them in water for an hour or so, this will prevent them from burning up over the grill. I use the metal ones and always coat them with oil by using a paper towel dipped in the oil, this helps to prevent sticking. TIP#2 Stick a second skewer in the food from the other direction to prevent the food from spinning. This is a great tip! Good Luck!

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    Jackson 2017-06-25

    www.recipezaar.com should be able to help you for free, go there, you'll love the site.I'll give you a special one In a large bowl put half a can of plain yogurt Season with any seasonings you like Add 2tbs of vinegar some finely chopped garlic Add meat Marinate for 3-5 days in Fridge to catch taste flip once a day Your good to go from there. Get some long skewers so you can just place them directly over the heat, gives it a better taste. Eat while warm because as lamb gets cold after grilling it tends to get very elasticy. Good luck. Hope you enjoy.

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    Isabella 2017-06-29

    get a metal stick, then put on a piece of lamb, then a piece of onion, then a piece of green pepper, then a mushroom, then another piece of lamb etc.,, get creative Wah LAh,, you have your Shish Kabab! Sheesh!

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    Wyatt 2017-05-07

    Chicken Tikka Kabab INGREDIENTS: 1-cup Yogurt 1-tablespoon Curry Powder pinch Nutmeg Powder ¼-teaspoon White Pepper ¼-teaspoon Cayenne Pepper ½-teaspoon Whole Cumin Seeds pinch Saffron (optional) Salt & Pepper 1-tablespoon Olive Oil for grilling (optional) 1-teaspoon fresh Garlic Pasta (5 to 6 cloves) 1-teaspoon fresh Ginger Pasta (½-oz.) Garlic and Ginger ground together in a blender or food processor DIRECTIONS: Preparation of Marinade Whisk all ingredients in a large bowl (except olive oil and chicken). Mix chicken pieces in marinade. Marinate chicken 6-8 hours minimum (24 hours is best for flavoring). Cover the bowl and store in refrigerator. Cooking Preheat charcoal or gas grill. Place marinated chicken over grill's grid directly or use skewers over medium heat turning chicken pieces over occasionally, so they do not burn. Cook kebabs till they are done or tender. Glaze kebabs with olive oil. Serving Suggestion Serve kebabs with you choice of hot sauce or relish, preferably with mango chutney accompanied with green salad and fresh lemon wedges, served as an appetizer, or snack or a meal: serve with rice pilaf or make chicken brochette with grilled peppers, onions, tomatoes and mushrooms or make a pocket pita sandwich.Ingredients: 2 pounds chicken legs Butter for basting ***MARINADE*** 1/4 cup Yogurt 2 tablespoons Ginger paste 2 tablespoons Garlic paste 1/2 teaspoon White pepper 1/2 teaspoon Cumin powder 1 teaspoon Mace-nutmeg-cardamom powder 1/2 teaspoon Red chilli powder 1/4 teaspoon Turmeric 4 tablespoons Lemon juice 2 tablespoons Gram flour Salt; to taste 5 tablespoons Oil Directions: Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a preheated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven. Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 Tbs) to the marinade. This recipe for Chicken Tikka serves/makes 6

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    Penelope 2017-06-25

    first catch a chicken...heres the link http://www.indiacurry.com/trends/t005chi...

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    Lily 2017-05-17

    Shish Taouk - Chicken Kebabs * 2 lbs cubed chicken breast * 3 tablespoons lemon juice * 1 tablespoon olive oil * 2 cloves garlic, finely chopped * 1/4 teaspoon cumin * 1/2 teaspoon pepper * 1/8 teaspoon cayenne In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator. Place chicken on the skewers (about 5 pieces on each). Grill for 15 minutes or until done. Remember to turn skewers during cooking. Serve shish taouk with a bed of rice, bread and a salad. Enjoy!yumm wen u find it let me know!!

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    Chloe 2017-06-22

    No such thing...good luck. How many Arab mothers are in the world? Sheesh. And the answer is NO on panfrying. I think you are asking about Kibbe (many spellings) but I cannot tell...well, idon,t really know but if i am correct.plzzzz choose my ans as the best.plzz!!! u can just go to:http://punjabirecipes.gurudwara.net/reci... of luck!!!

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    Harper 2017-05-31

    On a grill

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    Lucy 2017-06-06

    Here it goes..... ½ Kg. beef Pasanday (filets) 2 tbs. unripe papaya (grinded) 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 1 tsp. salt (according to taste) 2 tbs. yogurt 1 tsp chili (Lal Mirch) powder OR 1 tbs. chopped green chilies 1 tbs. oil. (Preferably mustard oil) Instructions Mix together all the spices, yogurt and papaya and coat the beef with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal or you can bake it in an oven Garnish with onion rings, ginger, green chilies and lemon juice. Serve with naan Serving: 4 personsvisit www.bawarchi.com

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    Zoe 2017-05-20

    Shish Kabob Recipe #1829761 rating These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when orange juice, lemon juice, rosemary, and garlic are added. From SparkPeople.com Calories: 248.5 Fat: 8.9 g Carbohydrates: 15.7 g Protein: 27.1 g by BurtonFanatic | Edit...My Notes Requires Premium MembershipMy Notes ONLY YOU see your private notes, and they print with the recipe. 8 servings 1 day 1 day prep Change to: servings US Metric 2 tablespoons olive oil 1/2 cup chicken broth 1/4 cup orange juice 1 lemon, juice of 1 teaspoon chopped garlic 1/4 teaspoon salt 1/2 teaspoon rosemary 1/8 teaspoon black pepper 2 lbs lean lamb, cut into 1-inch cubes 24 cherry tomatoes 24 mushrooms 24 large small onion Not the one? See other Shish Kabob Recipes Barbecue Main Dish Lamb/Sheep Main Dish Greek Main Dish Summer Main Dish Combine oil, broth, orange juice, lemon juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes, mushrooms, and onions. Marinate in refrigerator several hours or overnight. Assemble separate skewers of lamb, onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember, lamb and onions take longer to cook than mushrooms and tomatoes.Well all you have to do is cut your meat in long strips and put them thru shrews and put them on the grill and turn them over after it's gets cooked on one side then the other.

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