Kebabs are to the East a hot dog and a burger to the West. Kebab meat, which is more exotic, has more flavors and is considered the art of cooking kebab. There are different types of kebabs, with different types of meat, and each type has its own smell and taste. Each region in the Arab states has its own unique flavor. Doner Kebab is famous in Turkey and Shish Kebab and Chelow Kebab are famous in Iran; also Shami Kebab and Kathi Kebab in India. Each of these nations makes their kebabs uniquely and adds flavors exotic meats making it a delicacy that few can resist. Since most of these kebabs are for meat-eaters, they can be substituted with any meat, including chicken. veal and pork there is a popular Kebab with lions. This is Potato Kebab.
Turkish Doner Kebab:
1 mna leg of lamb meat
2 tbs red hot chili peppers
1 tsp turmeric powder
2 tsp salt
2 oz butter
2 large green chilies
1 yellow onion, roughly chopped.
1 egg
1 oz oil
Take the meat and cut off all the fat. Cut into 4 inch pieces and balance with meat tenderizer. When they are thin, and evenly spaced, place them in a bowl. Finely grind all the spices together and the green chilies and onions together. marinade the meat and oil and mix. Marinate for at least 24 hours.
Once the meat has soaked all the flavor of the spices thread the meat skewers. Beat the egg with the butter, and lightly brush the meat with the mixture. You can simply put the skewers in the oven during the Turkish insolence in the special meat Doner Boiler. It is turned every few minutes so that the meat is cooked evenly. The skewers should be placed on a flat tray so that the meat cooks in the cooking marinade and retains its moisture. . They do not overcook. When the redness of the meat comes out, the dish should be taken out. Cooking time in the oven is about 20 minutes at 350 degrees. You can cook less if you want the meat rare. Serve on flatbread with tomatoes and hummus.
Shish Kebab-Iranian Style:
1 lb ground lamb, ground meat
2 large green chilies chopped
1 egg
1 tsp Ground Red Peppers
1 tsp Ground Cumin Seeds
Salt to taste
3 Tbs finely chopped parsley
3 Tbs finely chopped mint leaves
tsp ground black pepper
tsp ground cloves
tsp ground cinnamon
1 red onion finely chopped
2 cloves of garlic finely chopped.
a cup of oil
The essence of this kebab is roughly ground spices. All the spices and ingredients are finely ground so that they retain a rough texture but remain unnoticeable while eating the kebab. The meat itself is minced, but again retains more texture than the ground meats available on the market. Everything, except the olive oil, is mixed and separated for 8-10 hours. Then the meat is stretched thinly on skewers. The meat should be flat on the skewer and oblong in shape. The meat is brought with oil and toasted. When the food soaks very thin fast cooking. After it turns golden, take off the grill and serve with all your sauce instead.
Chelow Kebab Iranian Style:
1 lb. of Lamb
2 yellow onions given
3 crushed garlic cloves
3 large tomatoes
tsp
Salt to taste
tsp all spice powder
The marinade is made by mixing all the ingredients except the tomatoes together with the meat which is cut into 1/2 inch thick and 2 inch long pieces. Meat fat should be kept in a reasonable amount. Marinate for at least 24 hours for full flavor. The meat is then threaded onto very thin long metal skewers with the tomatoes placed evenly between the meat cubes. Brush the meat with the remaining marinade and grill for 4-6 minutes on each side. This kebab is usually served with rice bread or pita bread.
Shami Kebab of India:
I s ground food
2 green chillies finely chopped
1 large onion finely chopped
3 Tbs finely chopped parsley
2 eggs
tsp all spice powder
Salt to taste
1 cup one flower or olive oil
Grind and cook the meat with all the dry spices. When the water is thoroughly dried [the food does not retain moisture] and the meat is fully cooked remove the minced meat from the pot. and put it in a bowl. Add the rest of the ingredients and mix with the meat. Mix with your hand or a spatula, you can use alternate food processors to give the best results such as thin meat and strings separate the meat from the meat in a large texture. Make small meat patties, but no more than 1 inch thick and 4 inches wide. Something like a min burger.
Lightly coat the pan with oil and cool on high heat. But when the food is cooked, it is not necessary because of the low heat. When the outside is golden brown on both sides, take off the heat and put your hot burger bunsi with any sauce on it. prerogative or self.
Kathi Kebab of India
1 lb. of lamb
1 tsp cumin powder
2 tsp chili powder
1 tsp Lemon juice
3 cloves of garlic
1/2 tsp black pepper
Salt to taste
1/2 cup oil
Lamb cut into 2 inch squares, and all other ingredients except oil should be rubbed. fines the flour is spread over the meat, and the marinade is allowed to marinate overnight. Pieces of meat are rubbed with oil and skewered. It is also made in mi or rice. The meat is done when the color changes from red to brown. Serve hot with lemon wedges for more flavor and taste.
Potato Shami Kebab:
I s potatoes
Finely chop 2 onions
2 green peppers, finely chopped
2 cloves of garlic finely chopped
2 Tbs finely chopped celery
Salt to taste
1 tsp all spice powder
1 tsp red chili powder
1 tbs lemon juice
2 eggs
Oil to fry
Cook the skin of potatoes with dry spices. When the water is tender, drain completely and mash the potatoes. Mix in the remaining ingredients and make into 1 inch thick circular patties. In a bowl, mix the eggs until fluffy. Add oil to the pan to line the bottom of the pan and heat. Take each patty and dip it into the beaten egg until evenly coated. Fry until golden brown. This kebab is great in taste and perfect in timing.
