Fragrant lamb kebabs recipe

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



Ingredients



For the kebabs

625g (1¼lb) lean minced lamb

2 shallots, diced

50g (2oz) breadcrumbs

fresh parsley, chopped

fresh mint, chopped

1 egg

½tsp cinnamon

½tsp allspice

½tsp cumin

½tsp mace

To serve

½ cucumber

4 tomatoes

4 flat or pitta breads

¼ iceberg lettuce, chopped

bunch coriander, chopped

4tbsp natural yogurt



In a large bowl place the lamb, shallots, breadcrumbs, chopped herbs, egg and spices and use your hands to blend everything together equally. Shape into 8 sausages and place each one onto a metal skewer.



Heat the grill to high and then cook the kebabs under it on each side until brown, in total about 12 minutes.



Thinly slice the cucumber and tomato, then toast the flatbread and cut open.



Fill each flatbread with cucumber, tomato, lettuce and coriander. Remove the kebabs from the skewers and add them into the flatbreads. Serve with a small bowl of yogurt for dipping. 



From Tesco Realfood



More kebab Recipes: 



Minted lamb kebabs with tabbouleh

Chicken kebabs with lemon and coriander couscous

Chili-Lime Chicken Kabobs

Sirloin Kabobs Recipe

Marinated Lamb Kebabs with a Chile-Yogurt Sauce

Marinated Lamb Kebabs with a Chile-Yogurt Sauce



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Saudi Rice with Meat and Chickpeas - How to Make Saudi Rice with Meat and Chickpeas

Enjoy our collection of Delicious & Tasty Ramadan Recipes!



The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Saudi Rice with Meat and Chickpeas Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Saudi Rice with Meat and Chickpeas. 



Serves: 6 persons

Preparation time :     20 minutes

Cooking time :     1 hour, 30 minutes



Ingredients



750 g lamb, pieces with bones

8 cups water or 2 liters

2 dried limes

3 small cinnamon sticks

5 whole cloves

10 whole cardamom pods

½ tablespoon ground cumin

½ teaspoon ground black pepper

2 tablespoons ghee

3 medium onions or 500 g, chopped

3 cloves garlic, crushed

1 tin canned chickpeas or 450 g, drained

2 cubes MAGGI® Mutton Bouillon

2½ cups basmati rice or 500 g, washed and drained



Preparation



Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.



Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.



Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.



Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.



Nutritional Information



Fats :     28.00 g

Protein :     34.00 g

Carbohydrate :     97.00 g

Energy :     773.00 Kcal



More Middle Eastern recipes:



Iraqi Biryani

Iraqi Style Dolma

Chicken and Eggplant

Chicken with saffron, honey and macadamias

Middle Eastern sticky lamb shank stew

Arabian Biryani



Save and share Saudi Rice with Meat and Chickpeas recipe



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