Kaftah / Minced Meat Kebabs Recipe

Serves 4

Kaftah is traditionally molded onto skewers to make a kind of minced meat Sausage but you can just as easily shape it into patties or meat balls to either grill or cook over the stove, preferably in a non-stick pan.

Ingredients

2 medium onions, peeled and quartered
50g flat-leaf parsley (1/4 bunch), leaves only
600g minced lamb, preferably from the shoulder
1 tsp Adonis Kaftah Spices
Sea salt
2 medium onions, thinly sliced
2 tbsp coarsely chopped flat-leaf parsley
2 tbsp Adonis sumac
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 large pita bread, opened at the seam

Cooking instructions

Put the onion and parsley in a food processor and process until finely chopped. Transfer to a mixing bowl; add the minced lamb, Adonis kaftah spices and salt . Mix well with your hands until well blended. Taste and adjust the seasoning if necessary. Divide the meat into 12 equal portions.

Pre-heat your grill to high, or prepare a charcoal barbecue.

Roll each portion of kaftah into a ball. Place one ball of kaftah in the palm of your hand, take a long skewer, preferably a flat one as the meat will hold better onto it, and start wrapping the meat around the skewer, squeezing it upwards, then downwards to bind it around the skewer in the shape of a long sausage. Grill for 2-3 minutes on each side, or until the meat is done to your liking.

Mix the ingredients for the salad garnish together. Season with salt and Adonis Sumac to taste. Arrange the two layers of pita, one on top of the other, rough side up. Spread the garnish over the bread. Then slide the kaftah off the skewers onto the salad garnish. Serve immediately.

Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh) Recipe

Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)

Serves 6

This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start the recipe the day before you plan to serve it so that the kebabs can marinate overnight.

Ingredients

2 lbs. lamb tenderloin or boneless shank or neck, cut into 1-1/2-inch chunks
1 cup walnuts
3/4 cup pomegranate molasses
2 cloves garlic, crushed
2 Tbs. grapeseed oil
1 cup loosely packed fresh flat-leaf parsley, plus extra chopped for garnish
Sea salt and freshly ground black pepper

Directions

Place the meat in a large casserole dish. In a food processor, grind the walnuts, pomegranate molasses, garlic, and olive oil into a puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.

If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling. Thread 3 or 4 pieces of meat onto each skewer 1/4 inch apart, leaving 2 inches of space at the end. Discard the marinade. Brush or wipe extra marinade from the skewers. Leave the meat out while you heat the grill so it can come up to room temperature (no more than 45 minutes total).

Prepare a hot grill.

Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally. When done, the meat should be slightly charred on the outside and very pink on the inside. Transfer to a serving platter and season with salt and pepper. Garnish with parsley and serve.

Source: Fine Cooking

Grilled Steak Kebab Pitas with Ginger & Garlic Dressing Recipe

Grilled Steak Kebab Pitas with Ginger & Garlic Dressing

Serves 4 as a main course, 6-8 as a “small plate.”

Add some Mediterranean flair to tonight's grilled steak. These kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to the finished dish. The bamboo skewers need to soak for 20 minutes before assembling the kebabs, so keep that in mind before you start.

Ingredients

1/2 cup extra-virgin olive oil; more for brushing
1 Tbs. finely grated ginger
1 Tbs. green Tabasco or other jalapeño hot sauce
2 tsp. cider vinegar
1 small to medium clove garlic, finely grated or minced
Kosher salt and freshly ground black pepper
1-1/2 to 1-3/4 lb. 1-inch-thick boneless beef strip steaks (2 to 3 steaks), trimmed and cut into 1-inch cubes
6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
1 large red bell pepper, cored and cut into 1-1/4- to 1-1/2- inch squares
6 to 8 pita breads, preferably pocketless
2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine

Directions

In a 1-cup liquid measuring cup, whisk the 1/2 cup oil with the ginger, Tabasco, vinegar, garlic, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.

Thread four cubes of meat onto each skewer, inserting a red pepper square between the cubes. (You may not need all the skewers.) Brush the kebabs with oil and sprinkle lightly with salt and pepper.

Just before grilling, lightly oil the grill grates. Set the kebabs on the grill and cook, with the lid closed, turning every 2 min., 4 to 6 min. total for medium rare. Warm the pitas on the grill.

To serve, slide each kebab off its skewer into a pita. Top each with some of the lettuce. Whisk the dressing to recombine and drizzle over the meat and vegetables.
Serving Suggestions

Pair the Grilled Steak Kebab Pitas with this Pasta Salad with Grilled Eggplant and Feta.

nutrition information (per serving):
Size : based on eight servings with eight pitas, Calories (kcal): 400, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 4, Protein (g): 20, Monounsaturated Fat (g): 12, Carbohydrates (mg): 35, Polyunsaturated Fat (mg): 2, Sodium (g): 540, Cholesterol (g): 35, Fiber (g): 2,

Source: Fine Cooking
Photo: Scott Phillips

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita Recipe

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita

Serves 4 as a main course

Main-dish salads are summer's answer to the one-bowl weeknight meal. They're super easy to put together, and in this case, the lamb salad is light but complete. It's also a great alternative for those nights when you want a juicy, meaty salad, but need a break from beef.

Ingredients

6 Tbs. fresh lemon juice
2 large cloves garlic, mashed or crushed through a garlic press
1-1/4 tsp. ground allspice
3/4 tsp. kosher salt; more as needed
3/4 tsp. freshly ground black pepper
1/2 cup plus 2 Tbs. extra-virgin olive oil
2 lb. boneless lamb leg or shoulder meat, trimmed well and cut into 1-1/2-inch cubes (to yield about 1-1/2 to 1-3/4 lb.)
1 small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6 cups)
1 large cucumber, peeled, seeded, and cut into large dice
2 tomatoes, cut into large dice
1 cup packed mint leaves (from about 21/2 to 3 oz. mint sprigs), roughly chopped
2 pita breads, 5 to 6 inches in diameter

Directions

Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 Tbs. of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.

Combine the lettuce, cucumber, tomatoes, and all but about 2 Tbs. of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 Tbs. oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.

Grill the lamb, turning the skewers every 90 seconds or so, until cooked to medium, 6 to 8 min. Remove from the grill and let the lamb rest for 5 minutes. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb with 3 Tbs. of the vinaigrette (whisk to recombine first).

Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto four plates. Top the salads with the lamb and sprinkle with the remaining mint. Serve immediately.
Serving Suggestions

Toast some extra pitas and serve with Garlic-Yogurt Sauce.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 657, Fat (kcal): 44, Fat Calories (g): 397, Saturated Fat (g): 8, Protein (g): 38, Monounsaturated Fat (g): 30, Carbohydrates (mg): 29, Polyunsaturated Fat (mg): 4, Sodium (g): 471, Cholesterol (g): 100, Fiber (g): 6,

Source: Fine Cooking
Photo: Scott Phillips

Lebanese Shish Tawook Chicken Kabob Recipe

Lebanese Shish Tawook Chicken Kabob

Try our Chicken Shish Tawook Recipe, an Easy Way to Make Delicious Middle Eastern Chicken Kabobs.

Ingredients

2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
1 cup of freshly squeezed lemon juice
a small slice of lemon with the peel (optional, don't put too much)
15 cloves of garlic, crushed
6 table spoons of plain yogurt (Greek yogurt)
6 table spoons of olive oil
2 table spoons of red vinegar (apple cider vinegar)
1.5 to 2 teaspoons of ground white pepper
⅓ teaspoon of ground ginger spice
½ teaspoon of ground thyme, or ground oregano
⅓ teaspoon of paprika
1+ teaspoon of salt (or to taste)
½ to 1 teaspoon of tomato paste
Lebanese Garlic Paste (see our recipe here) to be served with shish tawook

Instructions

1. Mix all ingredients well together while rubbing the chicken
2. Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
3. Skewer the chicken right before grilling
4. Grill on medium heat for 12-18 minutes maximum
5. As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)
6. Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.

Author: Esperance Sammour
Source: mamaslebanesekitchen.com

Chargrilled pumpkin and haloumi salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chargrilled pumpkin and haloumi salad Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chargrilled pumpkin and haloumi salad.

Solve a dinner dilemma with this easy Chargrilled pumpkin and haloumi salad recipe.

To Prep 0:15 | To Cook 0:10 | INGREDIENTS 9 | DIFFICULTY EASY | SERVINGS 4

Ingredients

Olive oil cooking spray
500g jarrahdale pumpkin, peeled, thinly sliced
1/2 x 250g packet haloumi cheese, sliced
150g baby spinach
1/2 cup walnuts
2 tablespoons sunflower seeds
1/4 cup torn fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar
1 tablespoon olive oil

Method
 
Step 1
Spray a chargrill with oil. Heat over medium heat. Cook pumpkin for 3 to 4 minutes each side or until tender. Transfer to a bowl. Cook haloumi for 1 minute each side or until golden.

Step 2
Add haloumi, spinach, walnuts, sunflower seeds and parsley to pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.

Notes

Serve with grilled chicken or beef kebabs.

Nutrition

Energy 1236kJ
Fat saturated 5.00g
Fat Total 22.00g
Carbohydrate sugars 9.00g
Carbohydrate Total 10.00g
Dietary Fibre 5.00g
Protein 12.00g
Cholesterol 17.00mg
Sodium 919.43mg

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 34
Recipe by Kim Coverdale

Photography by Steve Brown  

More Recipes from the Hummus Blog:

Cracked wheat and parsley salad (Tabooleh)  
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Persian-spiced fish with quinoa salad recipe
Chicken and chickpea tabouli salad recipe
Middle Eastern Carrot Salad Recipe 
   
Save and share Chargrilled pumpkin and haloumi salad recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Barbecued lamb with Lebanese garlic sauce recipe

 The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Barbecued lamb with Lebanese garlic sauce Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Barbecued lamb with Lebanese garlic sauce.

To Prep 0:30
To Cook 0:50
INGREDIENTS 16
DIFFICULTY EASY
SERVINGS 6

Ingredients 

1.5kg boned lamb shoulder
2 teaspoons allspice
1/3 cup olive oil
1 baby cos lettuce heart, trimmed, leaves separated
400g tomato medley mix, halved
1 Lebanese cucumber, halved, sliced
1/2 small red onion, thinly sliced
1/2 cup torn fresh mint leaves
1/4 cup lemon juice
Lebanese bread, warmed, to serve

Lebanese garlic sauce 

6 garlic cloves, peeled, roughly chopped
1 teaspoon sea salt
1/4 cup lemon juice
1 egg white
1 cup rice bran oil
2 tablespoons iced water

Method

Step 1
Place lamb in a shallow glass or ceramic dish. Add allspice and 1/4 cup oil. Rub to coat lamb all over. Cover. Refrigerate for 2 hours, if time permits.

Step 2
Make Lebanese garlic sauce: Place garlic, salt and 1 tablespoon lemon juice in a food processor. Process, scraping down sides often, until garlic is finely chopped. Add egg white. Process until smooth. With motor operating, gradually add half the oil in a slow steady stream. Then gradually add remaining lemon juice in a slow steady stream, followed by remaining oil. Gradually add iced water. Process until mixture is white and fluffy. Spoon into a bowl. Cover. Refrigerate until required.

Step 3
Preheat a barbecue chargrill (with hood) on medium-low. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with barbecue hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.

Step 4
Combine lettuce, tomato, cucumber, onion and mint in a bowl. Place lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle dressing over salad. Toss to combine.

Step 5
Slice lamb. Serve with salad, Lebanese bread and garlic sauce.

 Notes

Cook's note: The garlic sauce makes double the amount you'll need, but can't be halved because of the egg white.

Lebanese garlic sauce: This Lebanese garlic sauce is known as toum, the Arabic word for garlic. It's particularly good with chicken, but also works with meat and vegetables.

Preparation time excludes 2 hours refrigeration time.

Nutrition

Energy 3660kJ    
Fat saturated 12.90g
Fat Total 46.20g    
Carbohydrate Total 52.20g    
Dietary Fibre 4.70g
Protein 59.80g    
Cholesterol 167.00mg
Sodium 880.00mg    

All nutrition values are per serve.
Super Food Ideas - August 2013 , Page 14
Recipe by Claire Brookman

Photography by Andrew Young    

More Recipes from the Hummus Blog: 

Lemon and oregano lamb kebabs 
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding  
Lebanese cream slice    
Sesame Halva     

Save and share Barbecued lamb with Lebanese garlic sauce recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe

Photo: Moroccan Beef Kebabs with Curried Couscous, Raita
and Charmoula Vinaigrette Recipe

Total Time:
2 hr 10 min
Prep: 1 hr 20 min
Inactive: 10 min
Cook: 40 min

Yield: 4 servings
Level: Intermediate

Ingredients

Couscous:
2 1/2 cups warm water
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups fine couscous
3 tablespoons olive oil

Raita:
1 cup Greek yogurt
1 tablespoon minced fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 small English cucumber, peeled, seeded, diced

Charmoula Vinaigrette:
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly ground black pepper

Moroccan Beef Kebabs:
1 1/2 pounds ground beef
1/2 cup finely minced red onion
2 ounces nonfat powdered milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon ground ginger
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive oil, for brushing
Pita bread, warmed, for serving

Directions

For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.

Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.

Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.

For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.

For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.

For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.

In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.

To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Charlie McManus, Crown Bar

SHOW: Diners, Drive-Ins and Dives
EPISODE: Hittin' the Grill

Save and share Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lemon and oregano lamb kebabs recipe

Photo: Lemon and oregano lamb kebabs recipe
Photography by William Meppem

These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.

To Prep 0:20
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

 Ingredients

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

Step 1
Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.

Step 2
Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.

Step 3
Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread. Notes

Note: Allow 4 hours marinating time.

Nutrition

Energy 2045kJ
Fat saturated 8.00g
Fat Total 23.00g
Carbohydrate sugars -
Carbohydrate Total 6.00g
Dietary Fibre 4.50g
Protein 61.00g
Cholesterol -
Sodium -

Australian Good Taste - October 2006 , Page 98
Recipe by Michelle Southan

More Recipes from the Hummus Blog:

Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding  
Lebanese cream slice    
Sesame Halva     
Eggplant Fatteh with Meat and Keshk 

Save and share Lemon and oregano lamb kebabs recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Spicy chicken kebabs recipe

Photo: Spicy chicken kebabs recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food 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 Recipes from the Hummus Blog:

Date Bake
Creamy Semolina Pudding
Lebanese cream slice  
Sesame Halva   
Eggplant Fatteh with Meat and Keshk
Best Baklava
 
Save and share Spicy chicken kebabs recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

Photo: Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Kefta Kebabs and Cauliflower with Taratur Sauce 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 recipes from the hummus blog:

Lamb Kebabs with Spicy Greens Tabbouleh
Spicy Beef Kebabs
Beef kebabs with yoghurt and mint
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs

Save and share Kefta Kebabs and Cauliflower with Taratur Sauce recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken skewers with hommus recipe - How to make Chicken skewers with hommus

Photo: Chicken skewers with hommus recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken skewers with hommus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken skewers with hommus. 

Lift the lid on your barbie to create nutritious kebabs that are perfect for spring entertaining or midweek dining.

Cooking Time 4 minutes

Equipment
You'll need 8 x 25cm presoaked skewers

Ingredients (serves 4)

2 lemons, juiced
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano leaves
800g Lilydale chicken breast fillets, cut into 3cm pieces
2 small red onions, cut into thin wedges
olive oil cooking spray
250g tub hommus dip, leafy green salad and lemon wedges, to serve

Method

Combine 1/2 cup lemon juice, oil and oregano in a large, shallow ceramic dish. Season with salt and pepper. Add chicken. Stir to coat. Cover and refrigerate for 30 minutes, if time permits.

Preheat a greased barbecue plate or chargrill on medium heat.

Thread onion and chicken onto skewers. Spray with oil. Barbecue or chargrill, turning and basting occasionally, for 4 to 5 minutes or until chicken is just cooked through.

Serve chicken skewers  with hommus, leafy green salad and lemon wedges.

Source
Super Food Ideas - September 2006, Page 61
Recipe by Annette Forrest 
 
More recipes from the hummus blog:

Lamb Kebabs with Spicy Greens Tabbouleh
Spicy Beef Kebabs
Beef kebabs with yoghurt and mint
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs

Save and share Chicken skewers with hommus recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb Kebabs with Spicy Greens Tabbouleh Recipe

Photo: Lamb Kebabs with Spicy
 Greens Tabbouleh Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb Kebabs with Spicy Greens Tabbouleh Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb Kebabs with Spicy Greens Tabbouleh.

4 servings

Ingredients

2 pounds ground lamb or ground chicken
1 1/4 cups flat-leaf parsley, chopped
1/3 cup mint leaves (a generous handful), finely chopped
1/4 cup grated onion
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
1 tablespoon ground coriander
1 tablespoon paprika
2 teaspoons ground cumin (about 2/3 palmful)
1/4 teaspoon ground cinnamon
Grated peel of 1 lemon and juice of 3 lemons
Salt and pepper
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
1 cup cracked bulgur wheat, prepared according to package directions
1 small red onion, finely chopped
1 cup packed baby spinach, finely chopped
1 cup arugula, finely chopped
2 plum or vine-ripened tomatoes, seeded and finely chopped
1/4 cup tahini paste
1 cup Greek yogurt
Pita or other flatbreads, to pass around the table

Directions

Position a rack in the upper part of the oven and preheat the broiler. In a large bowl, combine the lamb, 1/4 cup parsley, the mint, onion, two-thirds of the garlic, the tomato paste, coriander, paprika, cumin, cinnamon and lemon peel; season with salt and lots of pepper. Divide the meat mixture into 4 equal sections. Mold the meat in the shape of a log around 4 skewers. Drizzle with a little EVOO and place on a broiler pan. Broil the meat, turning once, for about 12 minutes.

In another large bowl, combine the cooked bulgur, the red onion, spinach, arugula, tomatoes, remaining garlic and 1 cup parsley and two-thirds of the lemon juice. Dress with 1/4 cup EVOO; season with salt and pepper.

In a small serving bowl, mix the tahini with about 3 tablespoons water. Stir in the yogurt.

Douse the kebabs with the remaining lemon juice. Slide the meat off the skewers and cut each log lengthwise into thirds. Pass the meat, tabbouleh salad, yogurt sauce and pitas around the table.

More recipes from the hummus blog:

Spicy Beef Kebabs
Beef kebabs with yoghurt and mint
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab

Save and Share Lamb Kebabs with Spicy Greens Tabbouleh Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Grilled aubergine and tomato salad recipe

Photo: Grilled aubergine and tomato salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Grilled aubergine and tomato salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Grilled aubergine and tomato salad.

Recipe facts:
Takes: 15 mins to prepare and 10 mins to cook
Serves: 4

Ingredients

1 aubergine, sliced lengthways
3tbsp olive oil
2 cloves garlic, chopped
½tsp dried crushed chilli flakes
1 lemon, juice and zest
200g (7oz) Sugardrop tomatoes
1 ball of mozzarella
½ packet (about 15g) mint leaves
½ packet (about 15g) parsley
a few leaves of basil

Cut aubergine into thin slices lengthways. Brush each slice with olive oil and grill in a griddle pan for 2-3 minutes on each side until tender and charred. Place in a serving dish.

Add garlic to griddle pan with the chilli flakes. Heat for just a few seconds then add the lemon juice and swirl though the pan. Drizzle it over the aubergine slices.

Crush the plum tomatoes and scatter over. Tear up the mozzarella and add to the dish. Season well.

Finely chop the mint and parsley, add the lemon zest and scatter over the salad with a few torn basil leaves.

TESCO realfood 

More recipes from the hummus blog:

Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew
Moroccan Spiced Chickpea Soup
Golden Couscous with Currants & Scallions 

Save and share Grilled aubergine and tomato salad

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Spicy Beef Kebabs Recipe

Photo: Spicy Beef Kebabs Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spicy Beef Kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy Beef Kebabs.

Total Time: 2 hr 32 min
Prep 20 min
Inactive 2 hr 0 min
Cook 12 min

Yield: 4 servings

Level: Easy

Ingredients

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12-inch) metal skewers

Directions

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Recipe courtesy Alton Brown, 2005
Show: Good Eats Episode: Dis-Kabob-Ulated

More recipes from the hummus blog:

Beef kebabs with yoghurt and mint
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe

Save and share Spicy Beef Kebabs recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Barbecued salmon with lemon and herbs recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Barbecued salmon with lemon and herbs Recipe. Enjoy Christmas Mains and learn how to make Barbecued salmon with lemon and herbs.

Whether you're having a weekend barbie, or planning a more casual Christmas, this salmon recipe could not be simpler. 

Ingredients (serves 12)

1/2 cup olive oil
2 garlic cloves, finely chopped
2 lemons, juiced
2 tablespoons small capers, drained, chopped
1/3 cup dill leaves, finely chopped
1 bunch lemon thyme, roughly chopped
sea salt
12 x 180g atlantic salmon fillets, skin on
lemon wedges, to serve

Method

Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.

Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.

Notes

Tip: You can replace the salmon with ocean trout. Compare the prices - often one is cheaper than the other.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest  

More recipes from the hummus blog:

Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus
Roasted Red Bell Pepper Hummus
Kibbeh bel-saniyyeh 

Save and share Barbecued salmon with lemon and herbs recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef kebabs with yoghurt and mint recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef kebabs with yoghurt and mint Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef kebabs with yoghurt and mint.

Get the kids to create these tasty kebabs which the whole family will love.

Cooking Time 20 minutes

Equipment

You will need to soak 8 bamboo skewers in cold water for 15 minutes for this recipe.

Ingredients (serves 4)

600g lean beef mince
100g (1/3 cup) tandoori paste
2 tsp vegetable oil
1 x 200g ctn natural yoghurt
2 tsp caster sugar
Mint leaves, to garnish

Method

Preheat grill on medium-high. Combine mince and tandoori paste in a bowl. Divide mince mixture into 8 equal portions. Shape each portion around a skewer into a 12cm sausage. Brush with oil and place on a baking tray. Cook under preheated grill for 3 minutes each side or until brown and cooked through.

Kids' task: Combine yoghurt and sugar in a small bowl. Divide kebabs among serving plates and top with yoghurt mixture. Garnish with mint and serve immediately.

Notes

Leftovers: Use tandoori paste as a marinade for chicken. Wine suggestion: Rosemount Traminer Riesling.

Source
Good Taste - February 2005, Page 54
Recipe by Jane Charlton

More Kebab Recipes

Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe

Save and share Beef kebabs with yoghurt and mint recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus.

Total Time: 3 hr 5 min
Prep 25 min
Inactive 2 hr 30 min
Cook 10 min

Yield: 4 servings
Level: Easy

Ingredients
Pomegranate Molasses-Mint Glaze:
1/2 cup pomegranate molasses
1 tablespoon clover honey
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
8 fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper

Kofte:

5 tablespoons canola oil
1 small red onion, finely diced
2 cloves garlic, smashed to a paste
3 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 1/2 pounds fresh tuna
1/4 cup chopped fresh flat-leaf parsley, plus whole leaves for serving
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Crushed Spicy Hummus, for serving, recipe follows

Directions

Special equipment: 12 wooden skewers soaked in water for 1 hour

For the glaze: Whisk together the pomegranate molasses, honey, lemon juice, mustard and mint and season with salt and pepper. Let the glaze sit at room temperature for at least 30 minutes.

For the kofte: Heat 2 tablespoons canola oil in a small saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more. Remove from the heat and let cool slightly.

Cut the tuna into large chunks and add it to a food processor along with the cooled spice mixture, the 1/4 cup chopped parsley and lemon zest. Season with salt and pepper. Process until fairly smooth. Transfer to a bowl and chill for at least 1 hour.

Preheat a charcoal grill to high heat using the direct heat method.

Divide the tuna mixture into 12 equal portions and roll into footballs. Brush the koftes with some of the remaining oil and sprinkle with salt and pepper. Grill until golden brown and slightly charred on all sides and just cooked through, about 2 minutes per side. Reserve some of the glaze for serving, and then brush the koftes with some of the remaining glaze each time you turn.

Transfer the skewers to a platter and mound some of the Spicy Hummus next to them. Drizzle the kebabs with more glaze and scatter the parsley leaves over the top.

Crushed Spicy Hummus:

Three 15-ounce cans chickpeas, drained, rinsed well and drained again
1/4 cup tahini
2 teaspoons toasted sesame oil
1 to 2 teaspoons honey
4 cloves garlic, smashed
1 serrano chile, sliced
Juice of 1 lemon
Few dashes hot sauce, such as Tabasco, optional
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Fresh flat-leaf parsley leaves, for garnish

Put two-thirds of the chickpeas in a food processor along with the tahini, sesame oil, honey, garlic, chile, lemon juice, hot sauce if using and season with salt and pepper. Puree until almost smooth. With the machine running, drizzle in enough olive oil to make a smooth but thick puree. Transfer to a serving bowl.

Put the remaining chickpeas in a bowl and mash coarsely with a potato masher. Spoon the mashed chickpeas on top of the puree. Drizzle with olive oil and scatter parsley leaves over the top.

Recipe courtesy Bobby Flay
Show: Bobby Flay's Barbecue Addiction Episode: Middle Eastern Supreme Barbecue

More Hummus Recipes: 

Greek Hummus
Harissa lamb & houmous flatbreads
Hummus Dip...Two Ways (Regular and Sundried Tomato)
Avocado houmous
Chipotle Hummus
Hummus with Preserved Lemon and Sun-Dried Tomatoes

Save and share Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Minted lamb kebabs with tabbouleh recipe - How to make Minted lamb kebabs with tabbouleh

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Minted lamb kebabs with tabbouleh Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Minted lamb kebabs with tabbouleh.

Ingredients

1 x 560g (1lb 3oz) pack minted lamb kebabs
olive oil, for brushing
125g (4oz) couscous
175ml (6½fl oz) hot chicken or veg stock
15g (½oz) chopped walnuts
1 large carrot
1 large cooked beetroot
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped

For the dressing:
1 small clove garlic, crushed
¼ tsp cinnamon
1 tbsp red wine vinegar
2 tbsp olive oil
1 orange, zest and juice

Preparation:

Heat a griddle pan, or the grill, until really hot. Brush the kebabs with a little olive oil and cook for about
10 minutes, turning often, until they are browned all over and cooked through.

Meanwhile, put the couscous in a large bowl and pour over the hot stock. Cover with clingfilm and leave for 5-10 minutes, until all the stock has been absorbed and the couscous is soft. Heat a small pan over a medium heat, add the walnuts and cook for 3 minutes, until lightly toasted. Leave to cool.

Peel the carrot, then finely chop, along with the beetroot. Fluff up the couscous with a fork, then stir through the veg, parsley, mint and walnuts, reserving a little of the herbs and some walnuts to garnish. Whisk together all the dressing ingredients, stir through the couscous and serve alongside the kebabs.

From Tesco Realfood

More Kebab Recipes

Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe
Sticky sausage kebabs with lemon potatoes 
 
Save and share Minted lamb kebabs with tabbouleh recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb rissoles with tabouli and hommus

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb rissoles with tabouli and hommus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb rissoles with tabouli and hommus.

Ingredients (serves 4)

650g lamb mince
1 egg, lightly beaten
1 cup rolled oats
1/4 cup roasted capsicum and sweet chilli spread (we used IXL brand)
olive oil cooking spray
400g tabouli (see note)
2/3 cup hommus
Lebanese bread rounds, quartered, to serve

Method

1. Combine mince, egg, oats and capsicum spread in a large bowl. Season with salt and pepper. Using damp hands, mix well to combine. Using 1/4 cup mixture at a time, roll into 12 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
  
2. Heat a barbecue plate or chargrill over medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Remove to a plate. Serve with tabouli, hommus and bread.

Notes
You can find tabouli in the deli section of the supermarket.

Source
Super Food Ideas - February 2008, Page 67
Recipe by Claire Brookman

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs

Save and share Lamb rissoles with tabouli and hommus recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.