Chicken kebab method

Grilled chicken kebab

Ingredients

• Six hundred grams of chicken breasts, cut into small cubes.
• A teaspoon of ground thyme.
• Five cloves of crushed garlic.
• Half a teaspoon of fresh black pepper.
• A pod of hot green or red pepper.
• A tomato, medium size.

How to prepare

• Soak the wooden skewers in water about half an hour before using them. This helps prevent the skewers from burning when used.
• Soak the chicken in a mixture of lemon juice, oil, garlic, pepper, and thyme for an hour.
• Beat the marinated chicken with the sauce in an electric blender until the mixture becomes paste-like.
• Thread the chicken kebab on skewers, arrange the skewers and place them on a hot barbecue or in a charcoal grill.
• Serving grilled chicken kebab after cooking with rice and vegetable salad.

Marinated chicken kebab

Ingredients

• Five boneless chicken breasts, finely chopped.
• Seven cloves of garlic, well mashed.
• Small spoon of salt.
• Half a teaspoon of black pepper.
• A teaspoon of mixed spices.
• Half a teaspoon of ground ginger.
• an egg.
• Two tablespoons of white flour.
• A tablespoon of finely chopped parsley.

How to prepare

• Wash the chicken well with cold water with salt, then chop it, mix the chicken with onions, crushed garlic, and spices, then pulse all the ingredients in a food processor until the chicken mixture becomes a paste.
• Place the chicken mixture in the refrigerator until it absorbs the flavors for at least thirty minutes.
• Place the kebab on wooden skewers, and prepare the grill tray by greasing it with a little oil. The kebab skewers must be placed in it, and then placed in the oven for half an hour, turning them every five minutes until they are browned on all sides.
• After removing the tray from the oven, place the kebab in a dish covered with parsley, onions, tomatoes, and peppers.
• Serve the dish then alongside rice, pasta, or salad.

Chicken kebab with saffron rice

Ingredients

• A box of chicken kebab; That is, the chicken mixture that has been previously seasoned and ready to be fried.
• Two to three tablespoons of oil.
• Three cups of basmati rice, washed well and half-boiled.
• A quarter of a teaspoon of saffron.
• Two tablespoons of rose water.
• A tablespoon of mixed spices.
• Four tablespoons of melted butter.
• A quarter of a cup of warm water.
• Daqoos sauce, to be served with rice.

How to prepare

• Thread the kebab on skewers and grill it in the oven until browned on all sides and cooked inside well.
• Put the saffron in rose water and leave it aside until it colours.
• Add half the amount of boiled rice to the pot, distribute the kebab pieces in the pot over the rice, then put the second part of the rice.
• Mix the butter and water with the saffron mixture and mixed spices, distribute it over the rice, add one to one and a half cups of water, then cover the pot tightly, and leave it on low heat for ten minutes until the water dries completely and the rice finishes cooking.

Khashkhash kebab

the ingredients

• One kilogram of lean lamb, slightly coarsely chopped.
• Two green hot peppers, finely chopped.
• A red pepper, finely chopped.
• Twenty-five grams of garlic, crushed.
• Eight tomatoes, cut into quarters.
• A quarter bunch of parsley, finely chopped.
• Two small onions, cut in half.
• A quarter teaspoon of dukkah spice.
• A quarter teaspoon of Aleppo red pepper.
• ¼ teaspoon of black pepper.

Bioise components:

• a bunch of parsley;
• Onion.
• A medium-sized tomato.
• Salt and sumac for seasoning.

How to prepare

• Chop the parsley a little coarsely, wash it well, and put it in a strainer.
• Cut the onions into very thin wings and rub them with sumac, then cut the tomatoes into wedges.
• Mix all ingredients with parsley and season with salt.
• Cut the tomatoes into quarters, shape them onto skewers, and grill them over charcoal until they are cooked and take on the flavor of grilling. Then peel them, mash them with a fork in a bowl, and season them with a little daqqa seasoning and a pinch of salt.
• Season the kebab with salt, dukkah spice, garlic, parsley, green and red peppers, and Aleppo red pepper.
• Place the kebab on grill skewers and place it on the charcoal until the meat is cooked.