Halloumi Cheese kebabs with thyme & lemon baste

Preapare the grill and enjoy barbecuing in the backyard with a wonderful Halloumi kebabs with thyme & lemon baste.


Ingredients

FOR THE KEBABS

• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes

FOR THE LEMON BASTE

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread , to serve

Preparation

• Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
• To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
• Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

BBQ Beef Shish Kebab Recipe

It's spring time, the barbecue season, prepare your grill and enjoy BBQ Beef Shish Kebab with Parsley Salad Recipe. An easy to make dish with little preparation, nicely accompanied by the parsley salad. Experience this BBQ Beef Shish Kebab with Parsley Salad recipe. Watch this video and enjoy a perfect barbecue recipe.

Beef: How To Make BBQ Beef Shish Kebab With Parsley Salad

BBQ Lamb Kabobs

Lebanese flavors enhance these lamb kabobs with hints of cinnamon, paprika, lemon juice and garlic.

This simple, yet scrumptious marinade is also great with chicken and fish.

It's best to marinate the lamb overnight. This really infuses the flavors which are released when cooked over a hot barbecue.

The kabobs can be served smothered in garlic sauce with some salad, fresh bread or even pilau rice.

Simply, simmer two cups of rice with four cups of chicken stock for 10 minutes and then throw in some chopped parsley, coriander, pinenuts and you're done!

Ingredients:

• 500gms of lamb loin
• 4 garlic cloves, crushed
• 1/4 cup of lemon juice
• 1/4 cup of olive oil
• 1 tsp of paprika
• 1 tsp of cinnamon
• 1 tsp of sea salt
• Wooden skewers soaked in water for 30 minutes
• 1 bulb of garlic, peeled
• 1/4 cup good quality olive oil
• 2 Tbsp lemon juice
• 1 tsp sea salt

Preparation:

• Cut the lamb into bite-size pieces and trim fat off if necessary.
• In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb pieces.
• Coat the meat thoroughly and then cover and refrigerate for at least two hours or even overnight.
• Now for the garlic sauce.Peel the garlic and place in a blender.
• Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt. Continue to blend.
• Now add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
• Refrigerate until you need it.
• Once you're ready to cook the lamb, heat up the barbecue and skewer the lamb pieces.
• Barbecue the lamb until desired doneness.
• Serve with salad, fresh bread or even a pilau rice.

BBQ Shish Kabob Video

Turkish Fish Kebab

Yummy Turkish Fish Kebab dish. When most people think of kebabs, the image of beef or lamb and vegetables on a skewer come to mind. Fish, however, makes an excellent addition to any skewer. This recipe features an excellent fish marinade that really brings out the flavor of the fish, while still maintaing the "grilled" flavor. You should always remember the turkish Cuisine with plenty of delicious and tasty recipes.

Ingredients:

• Haddock or Salmon steak, cut in 16 piece chunks
• 1 white onion, divided into 8-10 pieces
• 1/2 red bell pepper, cut in medium sized chunks
• 1/2 green bell pepper, cut in medium sized chunks
• 8 cherry tomatoes
  

Marinade:

• 50 ml vinegar
• 50 ml extra virgin olive oil
• Salt
• Pepper
  

Preparation:

• Arrange the fish, red pepper, green pepper, onion and tomatoes in order on the skewers. Make 2 skewers for 1 serving. Whisk marinade ingredients in a large shallow plate. Place the skewers in it and allow them to marinate for 1 hour in the fridge and make sure to turn the skewers over from time to time. Let it sit at room temperature for 15 minutes before cooking.

• Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers frequently so that all sides of the fish are cooked equally for a total of 10 minutes. Every time you turn the skewers, brush the fish and vegetables with marinade.

• Place them on a plate and sprinkle some oregano all over. Serve Fish Kebab with lemon wedges, black olives and pide (pita) slices.

Makes 2 servings.

Tip: If you're using wooden skewers, soak in water for about 1/2 hour to prevent them from burning.

Adana Kebab

Adana Kebab or Adana Kebap (Adana kebabı in Turkish) is a long, charcoal grilled, minced meat brochette mounted on a wide skewer. It is named after Adana, the fifth largest city of Turkey, in the Mediterranean region. It is originally known as kıyma kebabı (minced meat kebab) or simply as kıyma in Adana.

500 gr lean ground mutton
100 gr fat from lamb tail, finely chopped
1 red bell pepper, finely chopped (use mixer) or 1 tbsp full red pepper paste
1 bunch parsley, finely chopped
1/2 tsp crushed red pepper
Salt

Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbecue tomatoes and green peppers on the side.

Serve with pita bread. Adana Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.

Adana on Video...

Beyti Kebab

Once again to the most famous cuisines in the middle east, the Turkish Cuisine with a yummy Beyti Kebab Recipe. Beyti kebab 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.

Ingredients:

• 1 1/2 lbs (700 g) ground lamb (or a mix of ground lamb & veal)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground black pepper
• salt to taste
• dried hot red pepper flakes to taste
  

• olive oil
• one onion
• 1 tomato
• 1 can tomato sauce
  

• parsley
• yogurt
• very thin pita bread
  

Preparation:

• Mix ground lamb with the coriander, cumin, black pepper, red pepper flakes, and salt. Leave to sit in the fridge for about one hour.

• Form meat into patties 1 inch (3 cm) by 6 inches (15 cm). Preheat barbeque or grill, coat with some olive oil. Cook meat on a medium-low heat for about 15-20 minutes. The meat is ready when it is springy. Turn the meat often.
  

• Prepare a tomato sauce: cooking the onion in olive oil. Add a sliced tomato, a can of tomato sauce and some pepper to taste.

• Wrap the meat patties two times round in thin pita bread. Cut the wraps into bite size pieces and arrange in a circle on a plate. Lightly drizzle the wrapped meat with the tomato sauce.
  

• Add yogurt, parsley, and a side dish (rice, couscous, bulgur) in the center of the circle.

Serving:

This kebab is quite tasty and filling. One of the highlights of this kebab is the set up of the plate, which provides and excellent balance of meat, side dish, garnish, and yogurt.

Doner kebab

Doner kebab (Turkish döner kebap, literally "rotating roast"), is a Turkish national dish made of meat cooked on a vertical spit and sliced off to order. The meat may be lamb, mutton, beef, goat, or chicken. Alternative names include kebab, donair, döner, ντονερ, doner or donner. Döner Kebab is the origin of other similar Mediterranean and Middle Eastern dishes such as shawarma and gyros.

Homemade Style Doner kebab Recipe...

Ingredients:

• 500g lean lamb mince
• 3 garlic cloves, crushed
• 1 tbs plain flour
• 2 tbs each olive oil and chopped parsley
• 2 tsp each ground cumin and cinnamon
• 3 tsp ground coriander
• 1 egg, beaten
• Lemon, warmed pita, salad, natural yoghurt and mint, to serve
  

Preparation:

• Preheat grill to medium-high. Line base of a 28cm x 8cm lamington pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper in a bowl. Press into an even layer in the pan.

• Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2 minutes until cooked through. Slice meat into thin strips, squeeze over lemon, then pack into pita with salad, yoghurt and mint.

Video about Doner Kebab in New York (Turkish Hour TV 1230)...