Kabas r basicaly grilled meat or chicken , well marinated for a few hours ( better over night) , then to get the best flavour , it has to be grilled in charcoal As for thi ingredients , mostly it goes by experience .. but usually u use quiet a good amount of finely choped onions( preferably minced or choped by al electric choper to get the most of juice for the marinade .. U add salt and black peper to taste ( be generous with te black peper .. it gives it a distinctive flavour . u can add also the juice of a lemon , or 2 limes to the marinade .. or if u dont have neither , just a tablespoon of vinager will do mix sll that , then add the meat( chicken , lamb , veal , or beef ) and refrigirate for several hours before arranging it on scewers with alternate slices of bell peper , tomatoes , and onions , and grilling on charcoal until done . Serve immedietly with green and tomato salad , boiled rice , or simply with peta bread U can use minced mead by mixing the meat with the marinade , the make them into finger shape , push a scewer through them , then grill in the same manner . This is generally the way our kababs r made , and there is no food on earth that tasts as good Nabila / Cairo /; Egypt
--- On Thu, 10/7/08, melissa <m_hodgkiss@yahoo. com> wrote:
From: melissa <m_hodgkiss@yahoo. com>
Subject: Re: [realfood] Grilled Chicken Kebabs ATTN: Nabila Mokhtar
To: realfood@yahoogroup s.com
Date: Thursday, 10 July, 2008, 5:42 PM
Hi Nabila, do you have any good recipes for the kabobs?
Thanks!
Missi
--- On Thu, 7/10/08, nabila mokhtar <nabilamokhtar2@ yahoo.com> wrote:
From: nabila mokhtar <nabilamokhtar2@ yahoo.com>
Subject: Re: [realfood] Grilled Chicken Kebabs
To: realfood@yahoogroup s.com
Date: Thursday, July 10, 2008, 2:17 AM
| In my openion , For chicken , it is better to use wooden scewers , as it does not require long time and heat to cook .. As for meat Kebabs( that is how we say it) , it is better to use metal scewres , as when they get hot , it gets the meat cooked from inside too Nabila / Cairo / Egypt
--- On Tue, 8/7/08, melissa <m_hodgkiss@yahoo. com> wrote:
From: melissa <m_hodgkiss@yahoo. com>
Subject: Re: [realfood] Grilled Chicken Kebabs
To: realfood@yahoogroup s.com
Date: Tuesday, 8 July, 2008, 7:10 AM
Which is better, since I have never made "Kebabs", should I use the wooden ones or the metal. Can anyone tell me?
Thanks
Missi
--- On Mon, 7/7/08, harveyjohnmorris <no_reply@yahoogroup s.com> wrote:
From: harveyjohnmorris <no_reply@yahoogroup s.com>
Subject: [realfood] Grilled Chicken Kebabs
To: realfood@yahoogroup s.com
Date: Monday, July 7, 2008, 7:34 PM
Grilled Chicken Kebabs
1/4 cup apricot jam
1/2 teaspoon cayenne pepper
coarse kosher salt and ground black pepper
1 pound boneless chicken breast, cut into 1-inch cubes
8 apricots, pitted and quartered
1 small red onion, cut into 2-inch wedges with layers separated
Heat grill to medium. Lightly oil grates. Soak four 12-inch wooden
skewers in shallow dish of water for 15 minutes (or use metal ones).
Make basting sauce in small saucepan. Heat jam, cayenne and 1
tablespoon water over medium-low heat until jam is liquified. Season
with salt and pepper.
On each skewer, alternately threat 5 pieces of chicken with 8 pieces
of apricot and 4 pieces of onion. Begin and end with chicken. Grill
kebabs, turning occasionally, and brush with basting sauce until
chicken is cooked through and apricots begin to char (12 to 14
minutes).
Baked Chicago recipes
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