Kebab Skewers with Vegetable Rice


  • 300g ground beef
  • Mint chiselled
  • A small chopped onion
  • a clove of garlic
  • A little red pepper or paprika
  • 1 carrot
  • 1 onion
  • 200g of mushrooms of paris
  • 1 hot pepper or 1 sweet pepper according to taste
  • 1 piece fresh ginger
  • 2 cloves garlic
  • Qq or ladles of chicken or vegetable bouillons
  • 1 glass of rice


Prepare the vegetables: cut the chilli pepper, chop the onion and the ginger, cut the carrot into small dice and the mushrooms into strips. Heat 2 c. Vegetable oil in the wok, sauté the onions with ginger and garlic for a few minutes. Add the rest of the vegetables, cook for a few minutes then add the broth and the rice. Stir from time to time so that the rice does not stick and add broth if necessary. Salt and pepper to taste.
For kebabs: mix the meat with the chopped onion and garlic and the chiseled salad, salt and pepper and add the pepper according to the taste. Mix well with the hand to extract the flavors. Place in a cool place for one or two hours. Take wooden picks and roll the ground meat around them to form a pudding. If the meat does not hold one can add an egg white to bind. Grill the kebab kebabs on each side. Recover the cooking juice from the meat and add it to the vegetable rice. Mix well and serve warm

Armenian Shish Kebab

For the Shish Kebab :

Shish Kebab


  • 2lbs boneless leg of lamb
  • 12cup olive oil
  • 2tablespoons fresh lemon juice
  • 3large garlic, peeled and crushed
  • 1teaspoon dry white wine
  • 1small bay leaf
  • 18teaspoon salt
  • 18teaspoon dried oregano
  • 18teaspoon dried rosemary leaves
  • 18teaspoon ground black pepper
  • 2large onions, peeled and cut into 8 wedges each
  • 2large green bell peppers, cut into 8 pieces each
  • 12medium mushrooms, stemmed and wiped clean
  • 2large tomatoes, stems removed & cut into 8 wedges


  1. Place lamb in a large container with a cover.
  2. In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
  3. Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
  4. About 1 hour before serving time, preheat broiler.
  5. Drain lamb kebabs, reserving marinade.
  6. Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
  7. Baste vegetables with some of reserved marinade.
  8. Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
  9. Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
  10. Leave broiler on.
  11. Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.
  12. Baste again with any remaining marinade.
  13. Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
  14. Serve with Rice Pilaf and Pita Bread.


Kofta Kebab Recipe

Kofta Kebab Recipe

Kofta Kebab


  • 1 medium yellow onion, quartered
  • 2 garlic cloves
  • 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves)
  • 1 lb ground beef
  • 1/2 lb ground lamb
  • 1 slice of bread, toasted until browned and soaked in water until fully tender
  • Salt and pepper
  • 1 1/2 tsp ground allspice
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground green cardamom
  • 1/2 tsp ground sumac
  • 1/2 tsp ground nutmeg
  • 1/2 tsp paprika
  • Pita bread to serve


Soak 10 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin. Lightly oil

the grates of a gas grill and preheat it to medium high for about 20 minutes.

Prepare the pita bread and the fixings. If you plan to, make the tahini sauce from this recipe

In a food processor, chop the onion, garlic, and parsley.

Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is

well combined forming a pasty meat mixture.

Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat

mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make

sure each kofta kebab is about 1 inch in thickness.

Lay the skewered kofta kebabs on a tray lined with parchment paper

Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn

over and grill for another 3-4 minutes.

Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides

and related recipes.



Algerian Kebab

  1. 1 tablespoon sunflower oil, plus extra for frying
  2. 2 halal chicken legs, skinless
  3. 1 small onion, finely chopped
  4. 1 large garlic clove, minced
  5. 1/2 teaspoon ras el hanout
  6. 1/4 teaspoon cinnamon
  7. salt and pepper , to taste (for me scant 1/2 teaspoon salt, 1/4 teaspoon pepper)
  8. 400ml water
  9. 2-3 medium size potatoes, peeled and cut into chips/fries
  10. handful of pre-cooked chickpeas (from a can or pre-soaked and boiled)
  11. 2 small eggs, whisked
  12. juice of 1/4 lemon *optional
  1. In a medium size pot over medium-high heat warm oil, add chicken, brown on both sides then remove from pan and set aside on a clean plate.
  2. Reduce heat, add onion to pot and scrape any brown bits off the bottom of pan, allow onion to cook for a few minutes until softened.
  3. Now add garlic, spices and season then add the chicken back to pot along with chickpeas (if using pre-soaked and boiled type if not, add canned type later on before the fries) and water. Bring to boil and reduce to light simmer. Cover and allow to cook 30-40 minutes (remove cover for last 10 minutes) until chicken is cooked through.
  4. In the meantime, prepare potatoes, cut into chips/fries and fry, leave to drain on a plater covered with kitchen/paper towel.
  5. Once chicken is cooked (skin flakes easily) and the sauce has reduced significantly, in a small bowl whisk together eggs and lemon juice (if using) with a ladle of sauce.
  6. To pot, add fries in a layer covering the chicken and chickpea sauce now pour over your egg mixture, cover and allow to cook for 2-3mins then turn off heat. Garnish with fresh herbs and serve with bread of your choice.
  1. I say this dish serves 2, but it could be stretched to 3.
  2. 400ml water is a guide, depending on what type of cooking pot used you may need more, start with just enough water to barely cover the chicken add if needed through the cooking process, keeping in mind the final sauce should be significantly reduced.



Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri Recipe


  • For the Kebabs:
  • 3 medium cloves garlic, grated or minced (about 1 tablespoon; 15g)
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1 tablespoon (15ml) grated zest and 1 tablespoon (15ml) fresh juice from 1 lemon
  • 1 teaspoon (5ml) maple syrup or honey
  • 1 teaspoon (about 4g) coarse kosher salt
  • 1/2 teaspoon (about 2g) freshly ground black pepper
  • 1/2 teaspoon (about 2g) crushed red pepper flakes
  • 2 pounds (900g) boneless, skinless chicken thighs (or breasts)
  • 1 pint large cherry tomatoes (about 12 ounces; 340g)
  • For the Chimichurri:
  • 1 1/4 cups fresh basil leaves (about 1 1/4 ounces; 35g)
  • 1/4 cup fresh flat-leaf parsley (about 1/4 ounce; 10g)
  • 1/3 cup (80ml) extra-virgin olive oil, plus more for brushing tomatoes
  • 2 tablespoons (30ml) red wine vinegar
  • 1 small garlic clove, grated (about 1 teaspoon; 4g)
  • Kosher salt and freshly ground pepper, to taste


  1. Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

  2. 2.

    For the Kebabs: While grill preheats, whisk together garlic, oil, lemon zest and juice, maple syrup, salt, pepper, and red pepper flakes in a large bowl.

  3. 3.

    Prick chicken all over with a fork, then cut into 2-inch chunks. Add to marinade and mix to coat. It needs to sit for only about 5 minutes.

  4. 4.

    For the Chimichurri: While chicken marinates, combine basil, parsley, olive oil, vinegar, garlic, a large pinch of salt, and a few grinds of black pepper in the bowl of a food processor and pulse until herbs are coarsely chopped. Season to taste with more salt and pepper as desired. Pour into a serving bowl and leave at room temperature until chicken is ready.

  5. 5.

    Thread chicken onto metal (or pre-soaked bamboo) skewers, using a halved onion or potato to make the process faster and safer. Make sure to leave a little room between pieces on the skewers so they cook evenly.

  6. 6.

    Thread tomatoes onto separate skewers, brush with olive oil, and sprinkle with a little salt.

  7. 7.

    Grill chicken and tomatoes over direct heat until tomatoes are softened and chicken is lightly charred and cooked through, turning skewers occasionally, about 5 minutes for tomatoes and 10 minutes for chicken.

  8. 8.

    Transfer chicken and tomato skewers to a platter and serve with chimichurri.


Hara Bhara Kebab Recipe

  • 300 gms Potatoes (boiled)
  • 150 gms Peas (boiled)
  • 150 gms Spinach (boiled)
  • ½ cup Coriander Leaves (chopped)
  • 2″ piece of Ginger (grated)
  • 1 tbsp Chaat Masala
  • Salt to taste
  • Cooking Oil for frying
How to make Hara Bhara Kebab:
  • Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
  • Add coriander leaves, ginger, salt and chat masala to it and mix well.
  • Keep it in the refrigerator for an hour.
  • Take out the mixture from the refrigerator and shape into patties.
  • Heat the oil on a heavy-bottomed pan and shallow-fry the kebabs until crisp on each side.
  • Drain the excess oil on paper towels.
  • Hara Bhara Kebab is ready to eat. Serve hot with chutney.


Chapli Kebab Curry

A Simple List of Ingredients:
1. Chapli Kebabs
2. Onions
3. Tomatoes
4. Vegetable Oil
5. Jalapeno Chillies
6. Fresh Coriander
7. Salt
8. Red Chilli Powder
9. Ground Cumin
10. Ground Coriander

Bismillah, let’s cook!

Peel and thinly slice 1 large onion.

Heat a few tablespoons vegetable oil in a large pan, and add the sliced onions.

Fry until golden brown.

Chop 3 tomatoes.

Add the chopped tomatoes.

Stir-fry the onions and tomatoes together, until the oil starts to separate.

1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 teaspoon red chilli powder
3/4 teaspoon salt

Add the spices above.

Mix to combine.

Take 9 sliced Chapli Kebabs. You could also use any other kebab you like.

Add the sliced kebab to the pan.

Mix to combine.

Take a handful chopped coriander and 6 sliced Jalapeno chillies.

Add to the pan.

Stir to combine!

Cover and cook on low heat for 6 minutes.

Serve straight away with naan and a fresh salad!

Chicken doner kebab

A Simple List of Ingredients:
1. Chicken Breast
2. Olive Oil
3. Lemon Juice
4. Red Chilli Powder
5. Salt
6. Garlic Sauce
7. Pitta Bread
8. Cucumber
9. Tomatoes
10. Lettuce
11. Pickled Jalapeno Chillies
12. Chilli Sauce
Bismillah, let’s begin!
First, to prepare the marinade, take 4 chicken breasts and slice into strips.
Add 1 teaspoon red chilli powder, or more if you like it spicy.
Throw in a good splash of lemon juice – a few tablespoons.
Add 1 tablespoon olive oil.
Season with salt, to taste. Stir well and marinate in the fridge for 1 hour or overnight if you have the time.
Heat a grill pan until hot, and cook the chicken strips for about 10 minutes until cooked. You could grill them under a normal grill too.
To make the chicken donner kebab, take garlic sauce.
.. sliced cucumber, shredded lettuce and sliced tomatoes ..
.. pickled Jalapeno chillies or any other pickled chilli ..
.. pitta bread and chilli sauce ..
.. and the cooked chicken strips!
And, we’re ready to make chicken donner kebabs! You could also add shredded red cabbage and sliced onions.
Toast the pitta breads and then stuff with all the above goodies, and serve!

Fruit Kebab


  • 100g  Green Grapes
  • 100g Strawberries
  • 100g Pineapple
  • 100g Pawpaw
  • 100g Banana, optional
  • 100g Apples, optional


  • Rinse all fruits with clean water
  • Cut the pineapple and Pawpaw into cubes
  • Insert the fruits into the kebab stick as desired
  • Preserve in the fridge until you are ready to serve


Nigerian Chicken Skewers – Chicken Suya Kebab


1 pound chicken Breast or Thigh

1/2 Cup Roasted Peanuts or 80g Kulikuli

2 Tablespoons Peanut/Groundnut Oilor Canola Oil

1 Tablespoon Onion Powder or Fried Onion Flakes

1 Teaspoon Ginger Powder

1 Tablespoon Garlic Powder

1 Tablespoon Smoked Paprika

1-2 Tablespoons Cayenne pepper

2 Knorr or Maggi Cubes

3 Tablespoons Suya spice

1/4 Teaspoon Salt


Firstly, soak the Skewers in water for 30 minutes, this will prevent them from burning while grilling. Chop the Chicken into bite size pieces, then season with Chicken seasoning and allow to marinate for half an hour…

suya chicken skewers

Mix all the ingredients, except the Groundnut oil, then blend till smooth. You may wish to blend coarsely if you prefer crunchy Peanuts in your Suya Chicken. Alternatively, you may wish to use premixed Suya spice mix instead of making it from scratch.

suya chicken skewers paste

Preheat your oven to 200 degrees Celsius at this time!

Dry the chicken pieces with a paper towel, the chicken needs to be considerably dry so they don’t end up soggy. Now, thread the Chicken onto the Skewers, you may thread as much as you wish…

Chicken suya

Arrange them on a roasting tray or oven rack, then brush the chicken skewers with the Peanut oil…

suya chicken skewers 2

Now, smother the Chicken with the paste, making sure they’re well covered. If you’re using premixed spice only, simply cover the Chicken with as much as you can. Set aside for an hour…

suya chicken skewers 3

Place them in the preheated oven and grill or bake for 30 minutes or until fully done. Remember to turn them over during cooking for even heat distribution…

suya chicken skewers 4

Yummy! Serve with some more Suya spice….


How to prepare spicy ‘kebab’


1. Lean meat

2. Chopped onions

3. Kebab spices

4. Salt

5. Cooking oil or olive oil

6. Vegetables (Green pepper, tomatoes, onions)

7. Seasoning


  • Wash the meat and cut into large cubes to keep meat moist while grilling over direct, high heat.
  • Put into the baking tray to be used in the grill
  • Add seasoning, salt and oil unto the meat
  • Preheat a grill to high.
  • Thread the meat onto skewers, alternating onion, green pepper and tomatoes.
  •  Clean and oil the grilling grate.
  • Sprinkle kebab spices unto meat.
  • Grill skewers over direct heat until meat is well seared on all sides, about 3 minutes per side.
  • Move skewers to cool side of grill and brush all over with reserved meat.
  • Cover grill and continue to cook until center of beef registers
  • Transfer skewers to platter and let rest for 5 minutes. Serve immediately.