How To make Spicy Kebabs
2 lb Pork or lamb
-(boneless), lean, cut -into 1 1/2 inch cubes 1/4 c Peanut butter, smooth
1 t Coriander, ground
1 1/2 t Salt
1/2 t Cayenne pepper (or more,
-to taste) 1 t Cumin, ground
1/2 t Pepper
4 Onions
1 Garlic clove, minced
1 1/2 t Lemon juice
1 T Brown sugar
1 T Soy sauce
Grate the onions. This is best done using a food processor. Mincing is not good enough; you want to end up with something wet and mushy. Don't stick your nose into the food processor. Put all the ingredients into a large bowl, mix well, and cover. Refrigerate for several hours, mixing occasionally. Put meat cubes on skewers, keeping as much of the onion mixture on them as you can. Grill over hot coals, turning to brown each side, for 20 to 25 minutes or until meat is cooked through. (Lamb should still be slightly pink; pork should not.) NOTES: * Spicy pork or lamb kebabs -- I copied this from a newspaper or magazine a long time ago; I forget where. It was originally for pork, but it's good with lamb, too. * You could probably put some vegetables (onions, bell peppers) on the skewers between the meat chunks; watch out that the veggies don't burn. : Difficulty: easy. : Time: 15 minutes preparation, several hours marinating, 30 minutes cooking. : Precision: Approximate measurement OK. : Jeffrey Mogul : DEC Western Research Lab, Palo Alto, California, USA : {ucbvax,decvax}!decwrl!mogul mogul@decwrl.DEC.COM : Copyright (C) 1986 USENET Community Trust
How To make Spicy Kebabs's Videos
Making lamb mince kebabs! (Spicy meatballs!)
Kebabs and roti make for the perfect road trip meal - whenever the children went for school excursions, they would be the envy of their classmates because their packed lunch would be rotis and kebabs!
Making these spicy meatballs is actually not not as complicated as one would initially think and then its into the oven to bake until done and a quick chutney for it to be cooked in.
Ingredients:
For Kebabs:
500g Lamb mince - makes ~15 medium kebabs
1 medium onion finely diced
Handful of spring onions
Handful fresh dhania and mint
1 green chillie cut finely
1 tsp ginger garlic
1 tsp fine salt
1 tbs Mrs Balls chutney
1 egg
1 tsp BBQ spice
1 tsp Steak and chops spice
1/2 tsp mixed dried herbs
1/2 tsp paprika
Fresh ground black pepper
For chutney:
2 Large tomatoes grated
1/2 cup tomato puree
1 med onion, grated
1 tbs mixed masala
1 tsp hurdee
2 green chillies
1 tsp crushed giner and garlic
1/2 tsp mustard seeds
1 tsp salt
1 tsp sugar
1/3 cup oil
splash of lemon juice
Dhania and spring onion to garnish
Best served with hot hot rotis!
Laura Vitale's Spiced Kebabs
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Spicy Lamb Kebabs Recipe - MYVIRGINKITCHEN
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Barry goes to his mate Will's house (an actual chef!) and learns how to make spicy lamb kebabs.
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Ingredients - hit pause
500g lamb mince
1 red chilli
1/2 red onion
1 garlic clove
good handful fresh coriander
small tub of natural yoghurt
some fresh chopped mint
2tsp of cumin
salt / pepper to season
lambs lettuce to sit it on #barrylewis
Spicy Beef Kebabs with Rice Pilaf
Print this recipe here:
Ingredients
The Pickled Onion Recipe here
The Tzatziki Recipe here
For the Kebabs:
2 pounds (900g) ground beef or lamb
2 small onions, peeled and quartered
1 small bunch of cilantro or parsley, washed and dried
4 garlic cloves
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
2 teaspoons salt, or to taste
2 serrano chillies
4 tablespoons olive oil
For the Rice Pilaf:
1/4 cup olive oil
4-5 scallions, thinly sliced
1 (16 oz/440g) can of chickpeas, drained
2 garlic cloves, grated or a teaspoon of granulated garlic powder
2 cups Basmati rice
2 cups water or broth
2 teaspoons salt
freshly cracked black pepper to taste
1/4 cup fresh lemon juice
Instructions
Make the Kebabs:
Place the ground beef in a large mixing bowl. Season with salt, cumin, and coriander.
In a food processor that has been fitted with the blade attachment add one of the quartered onions and pulse until very finely chopped. Be careful to not turn it into a puree. Transfer the chopped onion to a strainer and season with a pinch of salt. This will help draw out the liquid.
Chop the other onion and add to the strainer. After about 10 minutes, discard the liquid and add the onions to the beef mixture.
Add the garlic cloves to the food processor and pulse until minced. Add the serrano chillies and pulse until very finely chopped. Transfer the mixture to the mixing bowl.
Add the cilantro leaves along with the delicate stems to the food processor and pulse until very finely chopped. Add to the beef mixture.
Add the olive oil as well and knead until everything is evenly incorporated. It is best to do this with kitchen gloves. At this point the beef mixture can be covered with plastic wrap and refrigerated for 3-4 hours or overnight for maximum flavor.
Form the kebabs: Measure 3 oz (85g) of the meat mixture and form them into balls. Roll them into round patties or into approximately 6-inch long kebabs. Place them on a baking tray lined with parchment paper.
Freezer Instructions: At this point the kebabs can be wrapped with plastic wrap and stored in the freezer for up to 2 months. Thaw in the refrigerator and then grill, pan-fry, or cook in the air fryer.
Cook the Kebabs:
My favorite way to cook the kebabs is in a cast-iron skillet, pan-fried. Place a cast-iron skillet over medium-high heat and add a layer of olive oil. Once the oil is nice and hot, add 5-6 kebabs to the pan and cook them approximately 3 minutes per side. Transfer the kebabs to a tray that has been lined with paper towels to absorb any excess oil.
In the air-fryer: Preheat teh air fryer to 400 °F. Brush the kebabs with olive oil and cook them 4 minutes per side. serve.
Grill them in a barbecue grill: brush the kebabs with olive oil and grill 2-3 minutes per side.
Make the Rice Pilaf:
Rinse the rice 3-4 times with cold water to get rid of any dirt or excess starch. Soak in cold water for 10-15 minutes.
Add the olive oil and scallions to a pot and cook over medium heat for 3-4 minutes or until soft. Add the garlic and warm through.
Add the chickpeas and season with a pinch of salt and pepper.
Drain the water from the rice and add the rice to the pot along with 2 cups of water, lemon juice, and 2 teaspoons of salt.
Mix everything together and bring to a boil. Cover the pot with the lid and reduce the heat to low. Cook for 15 minutes.
Fluff the rice and serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
How to Make Seekh Kebabs
Can't go wrong with kebabs. #shorts
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Quick and EASY Lamb Kebabs Recipe
Check out this succulent and delicious Lamb Kebab recipe... One of my absolute favorites!!
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Ingredients:
2 lb Ground Lamb - You can also use Chicken or Beef
1 Tsp Salt
1 Tsp Chili Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala or 7 spices (Optional)
1 Tsp Chili Flakes (Optional)
1 Tsp Ginger & Garlic paste
1 Onion - Finely chopped
2-3 Green Chilies - Finely chopped
Cilantro - Finely chopped
Tips:
Be sure to chop the veggies very finely. The kebabs will be difficult to shape otherwise.
Add 1-2 Tbsp of all purpose flour to your mixture if the kebabs are too soft to shape.
You can marinate your mixture if you would like. Keep in mind, the longer the mixture marinates the softer it gets (harder to shape)
Sprinkle with lemon juice and serve with Yogurt and Mint sauce...
Enjoy!
~A
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