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Ali1234Researcher
In: kebab, recipes

Skewer kebab recipe:

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  1. Ali1234 Researcher
    Added an answer on June 10, 2025 at 8:34 am

    Skewer kebabs are a universally loved dish, and there are countless variations depending on the region and even individual preference. To give you a fantastic recipe, I need a little more information about what kind of skewer kebab you're interested in. For example, are you looking for: * Shish KebaRead more

    Skewer kebabs are a universally loved dish, and there are countless variations depending on the region and even individual preference. To give you a fantastic recipe, I need a little more information about what kind of skewer kebab you’re interested in.
    For example, are you looking for:
    * Shish Kebab (Turkish/Middle Eastern style): Often made with lamb, beef, or chicken cubes marinated and grilled with vegetables.
    * Seekh Kebab (Indian/Pakistani style): Typically made with minced meat (lamb, beef, or chicken) mixed with spices, formed onto skewers, and grilled or tandoor-cooked.
    * Chicken Souvlaki (Greek style): Marinated chicken pieces, often with lemon and oregano, grilled on skewers.
    * Koobideh Kebab (Persian style): Minced lamb or beef, seasoned and grilled on flat skewers.
    * Vegetable Kebabs: A mix of various vegetables.
    * A specific type of meat (beef, chicken, lamb, etc.)?
    * Any dietary restrictions or preferences (e.g., gluten-free, dairy-free, spicy)?
    * What kind of equipment do you have (grill, oven, pan)?
    Once I have a better idea of what you’re looking for, I can provide a more tailored and detailed recipe!
    In the meantime, here’s a general recipe for a Classic Shish Kebab (Chicken or Beef) to get us started, assuming you have a grill or grill pan:
    Classic Skewer Kebab Recipe (Chicken or Beef)
    This recipe is versatile and can be adapted for chicken, beef, or even lamb.
    Yields: 4-6 servings
    Prep time: 30 minutes active, plus 2-4 hours marinating
    Cook time: 10-15 minutes
    Ingredients:
    For the Kebabs:
    * 1.5 lbs (about 680g) boneless, skinless chicken breast or thigh, cut into 1-inch cubes OR beef sirloin/tenderloin, cut into 1-inch cubes
    * 1 large bell pepper (any color, or a mix), cut into 1-inch squares
    * 1 large red onion, cut into 1-inch wedges
    * 1 pint cherry tomatoes (optional)
    * Wooden or metal skewers (if using wooden, soak in water for at least 30 minutes before use to prevent burning)
    For the Marinade:
    * 1/4 cup olive oil
    * 2 tablespoons lemon juice (freshly squeezed is best)
    * 2 cloves garlic, minced
    * 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
    * 1 teaspoon paprika
    * 1/2 teaspoon cumin
    * 1/4 teaspoon black pepper
    * 1 teaspoon salt (or to taste)
    * Pinch of red pepper flakes (optional, for a little heat)
    * 1 tablespoon fresh parsley, chopped (optional, for garnish)
    Instructions:
    * Prepare the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, cumin, black pepper, salt, and red pepper flakes (if using).
    * Marinate the Meat: Add the cubed chicken or beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably 4 hours, and up to overnight for best flavor.
    * Prepare Vegetables: While the meat is marinating, prepare your bell peppers and red onion.
    * Assemble the Kebabs: Once the meat is marinated, thread the meat and vegetables alternately onto the skewers. A typical pattern might be: meat, bell pepper, onion, meat, tomato (if using), bell pepper, onion, meat. Don’t pack them too tightly, as this can hinder even cooking.
    * Preheat Grill: Preheat your grill (gas or charcoal) to medium-high heat. If using a grill pan, heat it over medium-high heat with a little olive oil.
    * Cook the Kebabs: Place the skewers on the hot grill.
    * For Chicken: Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred on all sides. Internal temperature should reach 165°F (74°C).
    * For Beef: Cook for 8-15 minutes, turning occasionally, depending on your desired doneness (e.g., 8-10 minutes for medium-rare, 12-15 minutes for medium-well).
    * Rest and Serve: Once cooked, remove the kebabs from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
    * Garnish and Serve: Garnish with fresh chopped parsley if desired. Serve hot with rice, pita bread, a fresh salad, or a yogurt sauce (like tzatziki).
    Tips for Success:
    * Evenly Cut Pieces: Ensure all meat and vegetable pieces are cut to a similar size to promote even cooking.
    * Don’t Overcrowd: Leave a small space between ingredients on the skewer for better heat circulation.
    * Don’t Overcook: Overcooked meat will be dry. Use a meat thermometer if unsure.
    * Variety of Veggies: Feel free to experiment with other vegetables like zucchini, mushrooms, or pineapple.
    Let me know if you have a specific type of skewer kebab in mind, and I can give you a more targeted recipe!

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Ali1234Researcher
In: kebab

Shami Kebab! Eid Ul Adha Special!

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  1. Ali1234 Researcher
    Added an answer on June 6, 2025 at 5:08 am

    Ah, Shami Kebab! A true delight, especially for Eid al-Adha! Shami Kebabs are a beloved classic in South Asian cuisine, known for their incredibly tender, melt-in-your-mouth texture and rich, aromatic flavor. They're traditionally made with minced meat (often beef or mutton), chana dal (split chickpRead more

    Ah, Shami Kebab! A true delight, especially for Eid al-Adha!
    Shami Kebabs are a beloved classic in South Asian cuisine, known for their incredibly tender, melt-in-your-mouth texture and rich, aromatic flavor. They’re traditionally made with minced meat (often beef or mutton), chana dal (split chickpeas), and a blend of fragrant spices, then formed into patties and shallow-fried until golden.
    What makes Shami Kebab special for Eid al-Adha?
    Eid al-Adha, the “Festival of Sacrifice,” involves the sacrifice of an animal (like a goat, sheep, or cow) and the distribution of its meat among family, friends, and the less fortunate. This means there’s an abundance of fresh meat, making it the perfect time to prepare meat-centric dishes like Shami Kebabs.
    Here’s why they are particularly special for Eid al-Adha:
    * Utilization of fresh meat: The fresh meat from the sacrifice is ideal for making these tender kebabs.
    * Feasting and sharing: Eid al-Adha is a time for elaborate feasts and sharing food with loved ones and the community. Shami Kebabs are perfect for this, as they can be made in large batches and served as appetizers, sides, or even a light meal with bread or rice.
    * Rich and comforting: The combination of tender meat, lentils, and a complex array of spices creates a deeply satisfying and comforting dish, perfect for festive gatherings.
    * Cultural significance: They are a traditional dish in many South Asian households and a staple at Eid celebrations, carrying a sense of heritage and tradition.
    A little history of Shami Kebab:
    The origin of Shami Kebabs is often attributed to the royal kitchens of Lucknow, India, during the Mughal era. Legend has it that a Nawab (nobleman) who had lost his teeth still desired to enjoy rich, meaty dishes. His skilled chef, to cater to his master’s needs, created these incredibly soft and tender kebabs that required no chewing. The name “Shami” is also believed to have connections to “Bilad al-Sham,” the historical region of Syria, suggesting a Middle Eastern influence brought to India during the Mughal period.
    So, whether you’re making them from scratch for the first time or enjoying a tried-and-true family recipe, Shami Kebabs are an exquisite choice for your Eid al-Adha celebrations! Enjoy!

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