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1. In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
There is no better time to make use of the grill than summertime. One of the quickest, simplest and tastiest ways to cook on the grill is to make kebabs.Or kabobs. Or skewers.
Thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. Brush the tops of the skewers with the oil. Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping.
The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals. Only three ingredients are used in a proper Adana kebab, minced lamb, red capsicum (pepper) and salt. Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phyllo. [28]
Cağ kebabı (spoke kebab) Cubes of lamb roasted first on a cağ (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity Çardak kebabı [43] Stuffed lamb meat wrapped in a crepe or filo. Ciğer kebabı (liver kebab) Lamb liver kebab on a skewer (a.k.a. ciğer şiş) Çökertme kebabı
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Seekh kebab is a type of kebab, native to the Indian subcontinent, [2] [1] made with Indian subcontinent spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. [3] [4] It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants ...
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