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Kebab (UK: / k ɪ ˈ b æ b / kib-AB, US: / k ɪ ˈ b ɑː b / kib-AHB), kebap, (North American) kabob, kebob, or kabab, [a] is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat , sometimes with vegetables and various other accompaniments according to the specific recipe.
Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. [1] The main ingredients of Kabab-e Barg are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and olive oil.
Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions. The mixture is formed into a flat stripped and grilled on extra-wide skewers. Kabab kordi (کبابِ کُردی, lit. ' Kurdish kebab ') Ground lamb or beef, onions, garlic, and tomatoes Kabab loghmeh (کباب لقمه, lit. ' bite-sized kebab ')
Shish kofta before being grilled. Shish kofta (şiş köfte) [1] [2] [3] is a type of kebab-style kofta dish in Armenian and Turkish cuisine.. The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a şiş and grilled.
Kabab torsh. Kabab torsh or Kabab-e torsh (Persian: کباب ترش, lit. 'sour kebab') is a traditional kebab from Gilan and Mazandaran provinces in Iran.It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too.
Beyti is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt.. The dish is named after Beyti Güler, the owner of the popular restaurant Beyti in Istanbul.
Jason Lwiss, right, and Mustafa Kurdi, left, opened Golden House Grill with Middle Eastern and Mediterranean cuisine. Main cook Ahmad Mustafa stands behind the owners.
A bowl of kibbeh safarjaliyeh made with beef. Kibbeh safarjaliyeh or kibbeh bi'safarjaliyeh (sometimes kubbah ), ( Arabic : كبة سفرجلية ) is a dish of Syrian cuisine that consists of lamb or beef chunks as well as kibbeh in safarjaliyeh, a broth consisting of quince , pomegranate juice, pomegranate molasses, and beef broth. [ 1 ]