Kebabs

This is a quick and easy dinner, but so tasty, a perfect example of when simple is so good. The juicy chunks of chicken are so lemon-y, contrasted by the earthy aroma of rosemary. Notice that the chicken only has to be marinated for 30 minutes, unlike the many recipes you'll see requiring 4 hours to overnight. Yet, the flavor is well developed.Lemon Rosemary Chicken Kebabs~3 servings1/4 cup fresh

1 cup plain low-fat yogurt 1 tablespoon fresh lime juice 1 tablespoon sugar (or to taste) 1 teaspoon chopped fresh cilantro leaves 1 1/2 cups cubed seedless watermelon (about 1 inch cubes) 1 1/2 cups cubed cantaloupe (about 1 inch cubes) 1 1/2 cups cubed honeydew (about 1 inch cubes) 8 metal or bamboo skewers (soaked in water) In a small mixing bowl, [...]

I’ve had a major change of scenery lately that involves getting up at five and out to a job that I love but that is far from home.  No more getting paid to write big thoughts at the kitchen table and subsequently less time for the blog as well. To celebrate the change, I’m calling all readers [...]

"I could talk food all day. I love good food." Tom Brady There are recipes that you try & you think yum, but somehow life moves on & they get added to the list of 'things I tried at least once'. And then there's stuff you subconsciously turn to making quite often, comfort food, with seems to fill in the blanks perfectly. They tend to meet many boundaries with ease. These silken kebabs are

A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don"t miss this!

Continuing our presentation of the daily food we eat here in Xinjiang, we will now introduce you to our good friend Mr. Lamb. Now before Tiff and I arrived here in China we had never eaten lamb before - and mom's lamb-shaped cake for Easter doesn't count. Needless to say, new meats are always an interesting experience, and lamb is no exception.Uyghurs and LambUyghurs, one of the many different p

This is a very easy recipe. I bought some chicken and wanted to make something with whatever I had at home instead of following a recipe because more often than not, there is always one ingredient that I need to hop to the grocer's for and that's such a waste of time. I came up with this by simply adding whatever I could find on the spice shelf and in the refrigerator. The spicy mint chutney is w

Ingredients * 400g lamb fillets, cut into 2cm pieces * 2 garlic cloves, crushed * 2 tbs olive oil * 1 tbs dried oregano * 1 tbs sweet paprika * 1 tbs lemon juice * Afghan or Lebanese bread, to serve * Greek yoghurt, to serve * Lemon wedges, to serve * Greek salad * 2 green bullhorn capsicums, thinly sliced crossways * 2 Lebanese cucumbers, coarsely chopped

These kebabs work well with any type of fruit, including more exotic types such as star fruit, kumquats or prickly pears. To prevent fruit from browning, dip in pineapple or orange juice. 4 ounces low-fat, sugar-free lemon yogurt 1 teaspoon fresh lime juice 1 teaspoon lime zest 4 to 6 pineapple chunks 4 to 6 strawberries 1 kiwi, peeled and diced 1/2 [...]

Ingredients:12 ounces large white mushrooms, cleaned, cut in 1/2-inch slices2 medium green peppers, deseeded, cut into 1 1/2-inch squares2 bunches large green onions, white parts cut in 1/2-inch pieces, chop1/4 cup of the green parts & set aside4-6 garlic cloves, finely chopped1/4 cup lite soy sauce1 tablespoon dark sesame oil2 tablespoons sesame seeds, toasted, divided3 tablespoons sugar1/2 teaspoon black pepperbamboo skewers, soaked in water for at least an hourPreparation:1. Alternately thread the mushrooms, green peppers and green onions on the skewers (thread the mushrooms and peppers so they will lay flat on the grill).2. Place the skewers in one layer in a snug flat dish.3. Mix together the soy sauce, garlic, oil, sugar, black pepper and 1 tablespoon of the sesame seeds.4. Pour

Yakitori is a traditional Japanese skewered chicken dish. It is usually made from several bite-sized pieces of chicken meat, skewered on a bamboo skewer and barbecued.Here's a yakitori recipe that's only 1 point for each kebab!Weight Watchers Chicken Yakitori Kebabs recipeMakes 30 kebabsIngredients500 g skinless chicken breasts, cut into 2 cm cubes4 large spring onions, cut across into 30 pieces1 large green capsicum, seeded and cut into 30 small cubesFor the marinade3 tablespoons Japanese soy sauce1 garlic clove, crushed2 teaspoons clear honey1 tablespoon fresh ginger, finely chopped1 tablespoon sesame oil3 tablespoons sake or dry sherryPreparation1. Place the soy sauce, sake or sherry, garlic, honey, sesame oil and ginger in a shallow dish and stir together to mix.2. Add the chicken piec

Serves 4 Ingredients 250 g (9 oz ) fresh salmon fillet 250 g ( 9oz ) fresh cod fillet 1 garlic cloves, chopped or crushed 45 ml ( 3 tablespoons ) sunflower oil 45 ml ( 3 tablespoons) soy sauce 30 ml ( 2 tablespoons ) medium or day sherry 15 ml ( 1 tablespoons ) demerara sugar 1/2 tablespoon orange zest Cut the fish [...]

“Blues is to jazz what yeast is to bread. Without it, it's flat.”Carmen McRae, Jazz vocalist and pianist Indian Flatbread ... Chapati / RotiWrapping it up...fresh,healthy & fun!Here's what I did with part of the Turkish Adana Kebabs I made a few days ago. I made Indian unleavened flatbreads, chapati or roti, & made wraps using the kebabs as the filling, with bell peppers, onions, a Yogurt dip & a new discovery...Pomegranate Molasses. Served it with a Mexican corn salad on the side. I find unleavened flatbreads very healthy & versatile. They are made out of whole wheat flour dough only, which just has to be kneaded (as the Daring Bakers tag line comes to mind...We need to knead), no question of leavening agents, prior preparation etc, & above all, no preservatives .

"Do not dismiss the dish saying that it is just, simply food.The blessed thing is an entire civilization in itself"Abdulhak Sinasi Turkish Adana Kebabs...from a cuisine which is unique!Here's something new I made yesterday...Adana kebabs. The recipe comes from my younger sister who's known as the 'chicken queen' of our family. We're constantly digging into her reservoir of recipes because she's always trying different chicken recipes from cuisines across borders. These days she's exploring Turkish & North African cuisine, & I sit & wait for 'reviews & must try recommendations'! Lucky me...these kebabs from her Turkish-Mediterranean Cookbook were on the list of 'must tries' & were certainly worth the recommendations. The only hard work is the chopping...so for those of y

This is a canapé recipe. I'm not sure how canapés are considered, these days - and I suspect (and fear) from their increasingly rare appearance as a pre-prandial offering at dinner parties that they're in danger of being written off as too mannered for today's informal dining style. This would be a shame, I think. Partly because canapés occupy a place in my heart, and I recall with fondness the days - and nights - professionally spent churning out regiments of the things, serried ranks of them, for corporate events, and wedding receptions and birthday parties ........it might sound like madness, but in fact it was a deeply satisfying process.More importantly, though, canapés, if they're good, are very good! They have to be, given how hard they have to work. Only one mouthful ea

A very nice chicken kebabs recipe with a wonderful taste, that is much easier to make than the traditional procedure. Each kebab is only 2 points!Serve them hot with your favorite salsa, mint chutney or sauce.Weight Watchers Chicken Kebabs recipeMakes 12 kebabsIngredients2 chicken breasts4 pieces bread1/2 cup breadcrumbs2 dried garlic2 big onions2 green chilies1/2 teaspoon black peppersalt (as required)refined oil (for frying)Preparation1. Put chicken, onions, garlic, chillies, black pepper powder and salt in the blender and run until mixture is totally smooth (add very little water if at all necessary).2. Transfer the mixture to the bowl.3. Add bread crumbs and the bread pieces (crush them thoroughly with wet hands); mix them well using your hands.4. Heat the oil in a pan (fill almost 5 1

The first time I consumed a kebab in broad daylight should have been the last time I consumed a kebab in broad daylight. Having patronised the Balham Grill at 7pm, I made for home, nursing the polystyrene recepticle that housed my meatstuff.Once home, I entered the communal corridor outside my flat. It is my usual practice to sort the mail, and distribute said correspondence accordingly. But on this occasion I was impeded by my recepticle, the management of which made sorting the post a cumbersome affair. So I determined to store all the correspondence in my coat pocket, enter my flat, safely store my barbecued morsels and distribute the mail as usual.As I was fumbling for my keys, the communal door opened. It was Sheila from the flat upstairs. Her presence made me rather self-conscious, and I detected that my kebab was committing an olfactory offence. I apologised on behalf of the chicken shish:Me: "I'm sorry about the smell."Sheila: "What smell?"Me: "My kebab. I'm afraid my kebab m

Last Friday evening, I decided that I might like a kebab. My fellow commuter left me to my culinary adventure with a concerned look. I was in Balham, so made my way to the Balham Grill, just outside the Tube station. It was 6.30pm.At first everything was normal. I entered the Grill, observed the selection of barbecued meatstuffs illustrated on the menu, and made my choice: a small chicken shish. Having patronised the Grill previously, I knew that the 'small chicken shish' would more accurately be described as the 'medium chicken shish'. It really is a generous portion for £3.The morsels had been sizzling for five minutes when a gentleman appeared in the doorway of the Grill. He owned a sturdy walking stick, had a rather bent disposition, and obviously found all movement a chore. It took him many moments to enter the fast-food emporium and shuffle to the counter.After a brief discussion with the chef, during which our crippled fellow declared that he would purchase items totalling

Last night I made these kabobs and they were wonderful.Prep was easy,just cutting up the kielbasa and veggies.And the glaze took no time. I doubled the recipe to feed my family of 6 and had 3 left over.The flavors are great in this.Very summery.I served these with white rice and balsamic glazed sugar snap peas.Would recommend.Grilled Sweet & Sour Kielbasa Kebabsadapted from recipezaar1/4 cup brown sugar 1 tablespoon cornstarch 2/3 cup apple juice (I substituted applesauce) 1/4 cup cider vinegar 1 teaspoon orange zest 1 lb kielbasa, cut in chunks 1 green bell pepper, cut into chunks (or red bell pepper) 1 onion, cut into chunks 1 cup pineapple chunks In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well. Cook over medium heat until it boils and thickens, stirring constantly. Thread skewers with kielbasa, bell peppers, onions, and pineapples. When ready to barbeque, place kabobs on preheated grill. Cook 4 minutes. Br

The next day in Portugal I was wide awake at around 7am, and was really happy. The night before was great fun and I feel I was going to enjoy this holiday. Breakfast was not until 8am, so I dossed about on the free internet (on Apple Macs as well Han!) where I spoke to Guy, who implored me to “stop wasting time online and see things”. Christ mate, give me a chance! The breakfast was the best scrambled eggs I have ever tasted. Seriously. I was spouting things like “you don’t get eggs like that in our country”. Rick couldn’t see the fuss. He got first pick of the day: a town 40 minutes away called Sintra. First of all, this is where I noticed the difference in me and Rick. Rick is very good at reading maps, but he’d be damned speaking the language. Myself on the other hand was determined to learn a bit of the language, even if it was just “Please”, “Thank You”, “Sorry”, 1-10 and the very useful “I don&rsq

4 servings1 lb large shrimp (16-20/lb)2 teaspoons fresh ginger, finely grated2 Tablespoons olive oil1/4 cup orange juice, freshly squeezed1/4 cup lemon juice, freshly squeezedpinch red chili flakespinch of salt2 mangoes, peeledSoak 10-12 bamboo skewers in water for about 30 minutes to prevent burning.Make the marinade by combining the ginger, olive oil, orange and lemon juice and a pinch of red chili flakes and salt. Peel the shrimp and place in the marinade for 5 minutes. Slice the mangoes into about 12 chunks each. Skewer the shrimp alternating with the mango on the skewers and grill or broil for 5 minutes, turning once, until completely pink.Enjoy! With friendly permission from: Cooking with Amy

Spicy Shrimp Kebabs From Fiona Haynes These succulent shrimp take just minutes to cook. The spiciness comes from a blend of soy sauce, garlic, fresh ginger and chopped jalapeno pepper. Serve as a delicious appetizer or enjoy with a salad, or with rice and vegetables.INGREDIENTS: * 1/4 cup reduced-sodium soy sauce * 1 tsp sesame oil * 1 tsp brown sugar * 1 garlic clove, minced * 2 tsp freshly grated ginger * 1 tsp chopped jalapeno pepper * 4 scallions, finely chopped * 1 pound medium shrimp, peeled, deveinedPREPARATION:Combine soy sauce, sesame oil, sugar, garlic, ginger, jalapeno, scallions together in a glass bowl. Add shrimp and stir well. Cover and marinate for up to an hour.Presoak bamboo skewers in cold water. Preheat broiler or gill. Thread marinated shr

I apologize for not posting this yesterday evening but its better late than never huh? Anyway this is the dish which went along with the Cucumber Raita I posted earlier and I must say it was just heavenly as it turned out much better than when I prepared it several months ago. I practically couldn't walk after dinner yesterday.Marinating the lamb is probably the most important part, so let it marinate for at least 4-5 hours and don't be too hasty to just grill it before then. During the grilling process, try to get it done quickly and evenly as this will hold in the moisture and make the meat tender.Ingredients1 lb boneless Lamb - wash & cut into cubes2 small OnionsOnions - finely chopped1 inch pc GingerGinger - chopped5 cloves of GarlicGarlic - chopped1 tsp Red Chili PowderRed Chili Powder1 tsp Cumin PowderCumin Powder4 Green ChiliesGreen Chilies3 cups plain YoghurtSalt to tasteDirections1] Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghur