Kabab Halabi Recipe

Photo: Kabab Halabi Recipe

Kabab Halabi is a kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria and Lebanon, named after the city of Aleppo (Halab). Kebab Halabi has around 26 variants including:

• Kebab karaz (cherry kebab in Arabic): meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one of Aleppo's main dishes especially among Armenians.
• Kebab kashkhash: rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts.
• Kebab Hindi: rolled meat with tomato paste, onion, capsicum and pomegranate molasses.
• Kebab kamayeh: soft meat with truffle pices, onion and various nuts.
• Kebab siniyye (tray kebab in Arabic): lean minced lamb in a tray added with chili pepper, onion and tomato.

Yield: 10 persons

Ingredients (10 persons)

Amount Measure Name
2.00 kg Ground Beef
20.00 g Knorr Beef Bouillon Powder
90.00 g Parsley
400.00 g Onion
5.00 g Black Pepper for taste
20.00 g Knorr Steak & Chops Seasoning
6.00 g Cumin
5.00 g Smoked paprika
1.00 kg Knorr Tomato Pronto
100.00 ml Extra virgin olive oil

Preparation

1. Mix ground beef with Knorr Beef Bouillon Powder, parsley, white onion, black pepper, Knorr Steak and Chops Spice Speciality Seasoning, cumin powder and paprika until it mixed through.
2. Turn the meat mix into round shape and brown both sides in a pan with olive oil.
3. In an oven tray, pour in Knorr Tomato Pronto then place the kebabs on top, cover with aluminium foil and bake in the oven for 20 minutes on 150°C.
4. Should be served with white rice on the side.

More from the Lebanese Recipes Kitchen:

Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra 

Tarator Sauce 

 

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Spicy chicken kebabs recipe

Photo: Spicy chicken kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy chicken kebabs recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy chicken kebabs.  

These fresh, spicy kebabs don’t just taste great – the whole family will enjoy making them

Easy
Makes 20
Prep 30 mins
Cook 15 mins
Plus marinating time
Low-fat

Ingredients

3 garlic cloves , roughly chopped
knob of fresh ginger , roughly chopped, plus extra to serve
1 orange , grated zest and juice
3 spring onions , roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4 small skinless boneless chicken breast fillets , cut into cubes
20 button mushrooms
20 cherry tomatoes
2 large red peppers , seeded and each cut into 10

Method

Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
 
Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Nutrition Per Serving

103 kcalories, protein 6g, carbohydrate 3g, fat 7 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.23 g

Recipe from Good Food magazine, January 2005.
 

More from the Lebanese Recipes Kitchen:

Kefta Kebabs and Cauliflower with Taratur Sauce 
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra

Tarator Sauce

Falafel

Save and share Spicy chicken kebabs recipe

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Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

Photo: Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kefta Kebabs and Cauliflower with Taratur Sauce Recipe Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kefta Kebabs and Cauliflower with Taratur Sauce. 

Two new dishes for us tonight: baked cauliflower with a delicious tahini sauce, and ground turkey meatballs with a pomegranate syrup.

Turkey Kefta Kebabs
2 tbsp olive oil
1 large onion, finely diced
1 large tomato, diced
2 large garlic cloves, minced
salt and pepper
1/2 tsp coriander
1/2 tsp cumin
2 tbsp chopped cilantro
1 lb ground turkey
1/4 dry white wine
pomegranate molasses

Heat a tablespoon of the oil in a nonstick skillet, and cook the onions and tomatoes, sprinkled with salt and pepper, over high heat until the onions start to wilt and brown, about 3 minutes. Add the garlic and cook for an additional minute.
 
In a large bowl, add the ground turkey, onion-tomato mix, salt, pepper, coriander, cumin, cilantro, and wine. Mix together well and form into small balls. The mix will feel *really* delicate and sticky.
 
In the skillet, heat the remaining tablespoon of oil over medium-high heat. Add the meatballs, and rotate every 30 seconds or so until all sides are seared. Cook for about 5 minutes, or until the meatballs reach an internal temperature of 150. Serve on a plate and drizzle the pomegranate molasses over the top.

Makes ~14

Cauliflower with Taratur
1 head cauliflower
olive oil
1 clove garlic, crushed
1 tsp salt
3 tbsp tahini
2 tbsp water
1/3 cup lemon juice
powdered red pepper

Heat the oven to 450F. Break the cauliflower into florets and place into a small bowl. Drizzle a little olive oil over the cauliflower and add a pinch of red pepper. Toss until all the cauliflower is coated, then place in a single layer on a baking sheet. Bake for 25 minutes or until browned and tender.
 
In a bowl, mix the crushed garlic and the salt. Add the tahini and blend well, then add the water and mix thoroughly. Add the lemon juice and blend until the sauce is whitish and smooth. Add red pepper to taste. Pour the sauce over the cauliflower and serve.

Source: WeHeartFood 

More from the Lebanese Recipes Kitchen: 

Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra

Tarator Sauce

Falafel

Hummus

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Moroccan lamb skewers with couscous recipe

Photo: Moroccan lamb skewers with couscous recipe
Photography by Steve Brown 

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Moroccan lamb skewers with couscous Recipe. Enjoy cooking quick & easy meals and learn how to make Moroccan lamb skewers with couscous. 

Ingredients

600g lamb leg steaks
160g packet Moroccan marinade
200g packet citrus-flavoured couscous
2 medium tomatoes, chopped
3 green onions, thinly sliced
60g baby rocket

Method

Step 1 Thinly slice lamb across the grain. Place in a glass or ceramic bowl. Add marinade. Toss to coat. Set aside for 15 minutes.

Step 2 Meanwhile, place couscous in a heatproof bowl. Cover with 320ml boiling water. Stand, uncovered, for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Cool for 5 minutes.

Step 3 Thread lamb onto skewers. Heat a large lightly greased heavy-based frying pan over medium-high heat. Cook skewers, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking.

Step 4 Add tomato, onion and rocket to couscous mixture. Gently toss to combine. Serve skewers with couscous mixture.

Notes
You'll need 12 (20cm) pre-soaked bamboo skewers.

Nutrition

Energy 2340kJ
Fat saturated 5.30g
Fat Total 14.00g
Carbohydrate sugars -
Carbohydrate Total 53.30g
Dietary Fibre 2.00g
Protein 52.80g
Cholesterol 139.00mg
Sodium 492mg

Super Food Ideas - September 2010 , Page 25
Recipe by Tracy Rutehrford 

More from the Lebanese recipes kitchen:
 
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce
Chicken skewers with hommus

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Kofte kebabs recipe

Photo: Kofte kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kofte kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kofte kebabs.

Recipe facts:
Takes: 45 mins to prepare and 15 mins to cook
Makes: 4

Ingredients

900g minced lamb
2 onions
5 garlic cloves, peeled
1-2tsp dried chilli flakes (optional)
2tsp dried oregano
1tsp dried mint
salt
pepper
olive oil

To serve
6tbsp Greek-style yoghurt
1tbsp chopped fresh mint leaves

Preparation:

Place the lamb mince in a large bowl. Place the onions and garlic in a food processor and blitz until very finely chopped, then add to the lamb mince. Add the chilli if using, the dried herbs and salt and pepper. Mix the ingredients until thoroughly combined, then place in the refrigerator for at least 30 minutes.

When ready to cook, heat a griddle pan (or barbecue) until smoking hot. Oil your hands to prevent the mixture sticking, then form equal amounts of the mixture around eight skewers. (If wooden, soak them for 15 minutes in water to prevent burning). Brush the kebabs with oil, then lay on the griddle and cook for 8-10 minutes or until just cooked through.

Serve alongside the yoghurt.
From TESCO realfood

More from the Lebanese Recipes Kitchen:

Lamb steak kebabs with mint
Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken
The best marinated lamb kebabs
Lamb kebabs with minted yoghurt
Lamb kebab with sage
Chicken skewers with hommus 

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The best marinated lamb kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try The best marinated lamb kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make The best marinated lamb kebabs.

If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie.

Lamb kebabs
Makes 6–8 kebabs

• 500g/1lb 2oz lamb, trimmed and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 2 red onions, peeled and quartered
• 2 red peppers, deseeded and cut into 2.5cm/1 inch pieces

for the marinade
• 1 tablespoon smoked paprika
• 2 cloves
• ½ teaspoon cumin seeds
• 2 teaspoons coriander seeds
• sea salt and freshly ground black pepper
• olive oil

First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!

Fish Kebabs
Makes 6–8 kebabs

• 500g/1lb 2oz monkfish tail (or cod or haddock), trimmed of all skin and bone and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 255g/9oz boiled new potatoes, halved

for the marinade
• 2 thumb-sized pieces of fresh ginger, thinly sliced
• juice and zest of 1 lemon
• 1 teaspoon turmeric
• 2 cloves of garlic
• 2 dried chillies, crumbled
• 1 handful of fresh mint
• 4 tablespoons natural yoghurt

Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth. Stir in the yoghurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes each side.

Chicken kebabs
Makes 6–8 kebabs

• 500g/1lb 2oz free-range boneless chicken breasts
• 4 courgettes, sliced very thinly lengthways
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on

for the marinade
• 1 handful of fresh coriander
• 1 handful of fresh mint
• 3 cloves of garlic
• 6 spring onions
• 1 red chilli
• zest and juice of 1 lemon
• sea salt and freshly ground black pepper
• olive oil

Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then weave the courgette strips in between the chicken pieces on the rosemary sticks or skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they're done. 

From www.jamieoliver.com 

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Lamb kebabs with minted yoghurt
Lamb kebab with sage
Chicken skewers with hommus
Spicy Beef Kebabs
Turkish Lamb & Eggplant Kebabs
Easy Chicken Kebabs 

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