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Entries tagged with 'kebabs'

Spicy Cumin Lamb Skewers

Serious Eats Joshua Bousel 4 comments

A marriage of Middle Eastern and Chinese influence, these earthy, spicy, and pungent lamb skewers deliver such a unique flavor that they seem persistently exciting. More

Halloumi and Vegetable Skewers

Serious Eats Joshua Bousel 9 comments

A gift from the gods, halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick. More

Kofte Kebabs with Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs)

Serious Eats J. Kenji López-Alt 6 comments

Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek. More

Sunday Supper: Lamb Kebabs with Israeli Couscous

Serious Eats Sydney Oland 1 comment

Lamb is a great meat to toss on the grill in the summer—it takes to a bit of smoke and char. These kebabs are simply rubbed then grilled and served alongside a simple Israeli couscous dressed with a lemon vinaigrette. If you can't find Israeli (sometimes called pearl) couscous, regular couscous also works perfectly well in this dish. Ask your butcher for a recommendation on what type of meat would work best for kebabs; leg of lamb has always worked well for me. More

Cook the Book: Al Halabi Style Kebabs with Potato Moutabel

Serious Eats Caroline Russock 3 comments

Before coming across this recipe for Al Halabi Style Kebabs with Potato Moutabel in Silvena Rowe's Purple Citrus & Sweet Perfume, I had never really thought about meat and potatoes existing in Eastern Mediterranean cuisine. But these skewers of ground lamb mixed with finely chopped peppers, mushrooms, and nuts served over tahini and yogurt mashed potatoes are exactly that. More

Grilling: Pinchos Morunos

Serious Eats Joshua Bousel 7 comments

Despite my love/hate relationship with skewered meat, the Moorish influenced spice mixture adorning the pork in these Pinchos Morunos creates a type of meat-on-a-stick that I can sure get behind. More

Cook the Book: Ground Lamb Kebabs with Turkish Hot Peppers

Serious Eats Caroline Russock Post a comment

[Photograph: Caroline Russock] Every night this summer when the temperatures have risen to cooking-prohibitive territory I've turned to my local Turkish delivery joint and ordered plates of Adana kebab served with grilled flat bread, a lemony cucumber and tomato salad,... More

Dinner Tonight: Grilled Lamb Kebabs with Pistachio

Serious Eats Blake Royer 6 comments

[Photograph: Blake Royer] For lots of Westerners, I suspect, the kebab is known as street food, discovered in New York or while studying abroad in Western Europe, where it's possible to travel from Dublin to Düsseldorf and sample all different... More

Grilling: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Serious Eats Joshua Bousel 18 comments

Moist and wonderfully flavored, these chicken skewers are among some of the best I've ever had. The spice comes from the crushed red pepper and the tang from the vinegar and lemon. More

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