Authenic middle east bbq?

Question

I am having an event that includes middle eastern bbq and I need some recipes that are authentic.

Please help!

Answer 1

Try this website for fantastic recipes:

http://www.khanapakana.com/kebab-recipes...

I wasnt able to add a link for Fauzia's Pakistani Recipes for some reason, but just do a Yahoo/Google search --- it's a great website with lots of recipes.

Answer 2

Afghan Chicken Kabobs --

Ingredients :

1 cup plain yogurt

1 1/2 tsp salt

1/2 tsp ground red or black pepper

3 x cloves garlic, finely minced

1 1/2 lb chicken b*****s, boneless, cut into 1 inch chunks

4 slc of pita bread or flour tortillas

3 x tomatoes, sliced

2 x onions, sliced

    cilantro to taste

2 x lemons or 4 limes, quartered

Method :

Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated. Thread chicken on skewers and grill over barbecue. Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing.

Yield: 4 Servings

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Afghan Lamb Kabobs with Ginger, Red Wine, and Bay Leaves --

1 sm leg of lamb about 3 pounds

6 tbl ginger puree or

2 x inches fresh ginger grated

1/2 bot red wine or to cover

2 x fresh bay leaves bruised

    ghee mustard oil, or olive oil, for brushing

    sea salt

    naan bread or flour tortillas

    cucumber raita optional

1 x cucumber seeded, sliced, salted,

    then rinsed and patted dry

1 x tomato seeded and diced

1 x onion finely sliced

1/2 cup plain yoghurt

    salt and freshly ground black pepper





Method :

12 Long metal kabob skewers

Ask the butcher to cut the leg of lamb across the bone into thick slices, about 1 1/4 inches wide. Remove and discard the central bone from each slice, then cut the meat into 1 1/4 inch cubes.

Put in a bowl, add the ginger, and turn to coat. Add the wine and bay leaves, cover, then marinate in the refrigerator for 1 hour or up to 2 days.

Remove from the marinade and pat dry. Thread onto metal skewers, brush with melted ghee or oil, and sprinkle with sea salt.

Mix the Raita ingredients together in a small bowl and set aside.

Light an outdoor grill or preheat a broiler until very hot. Grill or broil the kabobs for about 5 minutes on each side, until the meat is crisp and brown outside and still pink inside. Serve with the raita and warmed naan bread or tortillas.

NOTES : All through Pakistan and Afghanistan, restaurants and roadside barbecue stalls produce iron skewers of lamb, chicken, and occasionally beef. The skewers are terrifying u about a yard long u and served in great bundles in the middle of the table with huge piles of delicious fresh naan bread. Muslim cooks wouldn't use wine or the ginger, for that matter, but I think it improves the flavor enormously. Beef is also good cooked this way.

Answer 3

We usually make "kifta", which is ground beef or lamb..or a mix of both and parsley, onions, and spices like cumin, etc..and shish kabobs, tabboleh or some sort of salad, plenty of pita bread, and whatever else you like. Our bbq's are pretty much the same in that respect...

Answer 4

You could make Persian-style kabob.. the most common types that I can recall are jujay (chicken), barg (lamb), or kubideh (ground beef/lamb).

For jujay kabob, I make a mixture of ground saffron, onion, garlic, and melted butter (if you want something lighter, use olive oil), a dash of salt and a couple of shakes of pepper, and let the meat marinade in it overnight. Then, just cook the next day.

For barg, use fillets of lamb tenderloin and marinade them in finely chopped onions, olive oil, and a bit of salt and pepper. Watch out, though because this is the kabob that can often be tough if it's overcooked. It's much harder to ruin jujay or kubideh.

For kubideh, some people use just ground beef or just ground lamb. My family uses a mixture because lamb alone can be very gamey and malodorus, but lamb and beef combined has a good flavor. Mix it with your hands, adding one egg, grated onion, some salt, pepper, and turmeric, and some lemon juice. Then just grill.

In Iran, it's common to add whole or halved tomatoes to the skewer.. they're referred to as "gohjay." Just grill them.. Some people coat them in a little melted butter before hand.