Best 5 Shish Kabab Middle East Palestine Recipes
**Shish Kabab: A Journey Through Middle Eastern and Palestinian Culinary Delights**
Savor the tantalizing flavors of the Middle East and Palestine with this collection of delectable shish kabab recipes. Embark on a culinary adventure as we explore the rich tapestry of spices, succulent meats, and fresh vegetables that define this beloved dish. From the smoky, charred goodness of the classic lamb shish kabab to the aromatic delight of chicken shish kabab marinated in zesty sumac and herbs, these recipes offer a taste of tradition with a modern twist.
Get ready to impress your family and friends with mouthwatering beef shish kabab, expertly seasoned and grilled to perfection. For a vegetarian twist, indulge in the vibrant flavors of grilled halloumi skewers, complemented by colorful bell peppers and tangy tomatoes. And for a truly unique experience, try the irresistible shrimp shish kabab, where succulent shrimp are marinated in a blend of garlic, lemon, and herbs, then grilled to tender perfection.
Each recipe is meticulously crafted to guide you through the process, ensuring success in your culinary endeavors. Whether you're a seasoned grill master or just starting your barbecue journey, these detailed instructions and helpful tips will empower you to create restaurant-quality shish kabab in the comfort of your own home.
So gather your friends, fire up the grill, and let the enticing aromas of shish kabab fill the air. With these recipes as your guide, you're sure to embark on an unforgettable culinary adventure that celebrates the vibrant flavors of the Middle East and Palestine.
SHISH KABAB (MIDDLE EAST, PALESTINE)
These are absolutelyyyy delicioussss on the grill! But on the days you can't fire up the grill I just put them under the broiler for a couple minutes on both sides and they still come out awesome! This is a must have in Palestine, everyoneee loves kabab!! This recipe also calls for two packets of goya sazon, but I couldn't list it under the ingredients because zaar didn't recognize it. The sazon gives it a nice flavor as well as a little color!
Provided by Palis Favorites
Categories < 15 Mins
Time 15m
Yield 15-20 pieces, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor mix the fresh parsley, garlic, and onion and mix it until there are no clumps. The finer its chopped the better.
- Mix the ground beef with all the spices.
- Add the parsley mixture to the meat and mix well, making sure all the parsley is mixed into the meat as evenly as possible.
- Make pieces of meat that look like fat fingers and slide onto skewers.
- Either put on the grill and cook on each side until well done or put under the broiler on a piece of aluminum foil and cook each side until done.
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
MUJADARAH ("LENTILS WITH RICE") MIDDLE EAST, PALESTINE
This is a really simple dish that is very satisfying, especially during Ramdan. My brothers never really got full off of just rice and beans, so I would always make fried chicken with this dish to fill their bellies :) Enjoy!
Provided by Palis Favorites
Categories Low Protein
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
- Add rice and cumin. Cook until water is absorbed and rice is tender.
- Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
- Garnish with the onions. Enjoy :).
Nutrition Facts : Calories 560.8, Fat 14.6, SaturatedFat 2, Sodium 11.2, Carbohydrate 94.6, Fiber 6.6, Sugar 4.1, Protein 11.8
STUFFED FISH (MIDDLE EASTERN, PALESTINE)
I live on an island so we get fresh snappa fish constantly, so I love making stuffed fish. This is really easy to do, and you can use your fish of preference!
Provided by Palis Favorites
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Clean the fish, and let soak in vinegar and salt for 10 minutes (this takes away the smell really quickly).
- Use the lemon juice, oil, paprika, salt, pepper, and cumin and coat the fish inside and out.
- Brown the pine nuts and set aside. Mix the chopped parsley, garlic, tomato, and onion and add with the pine nuts. Add olive oil, salt, pepper, and lemon juice, and mix in the pine nuts.
- Place fish on aluminum foil (a piece big enough to wrap the entire fish in). Stuff the fish (I like to make mine as full as possible) and close with a needle and thread or any other way you use to close your fish.
- Make light cuts on the top of the fish and take any of the lemon juice, oil, and spices the fish was sitting in that is left and pour on top of the fish.
- Wrap the fish in the aluminum foil to prevent it from drying out and bake at 450 degrees for about 30 to 40 minutes.
- If preferred, take the fish out of the foil when it is finished and put it under the broiler to brown it.
- Enjoy =).
PERSIAN SHISH KABOB
Keep it simple is the idea in this recipe. The beef is marinated in a mixture of lime juice and onion, seasoned with salt and pepper, and grilled. Serve with a Persian style pilaf.
Provided by MANOUCHEHR DELSHAKIB
Categories World Cuisine Recipes Middle Eastern Persian
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
- Preheat grill for high heat.
- Thread beef on skewers, 6 to 8 pieces per skewer.
- Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.4 g, Cholesterol 113 mg, Fat 13.5 g, Fiber 0.6 g, Protein 38.4 g, SaturatedFat 5 g, Sodium 1830.2 mg, Sugar 1.3 g
Tips:
- Choose the right meat: Beef, lamb, chicken, or fish can all be used for shish kabab. If using beef or lamb, select cuts that are tender and have a good amount of marbling.
- Cut the meat into uniform pieces: This will help ensure that the meat cooks evenly. For beef or lamb, cut the meat into 1- to 1 1/2-inch cubes. For chicken or fish, cut the meat into 1-inch pieces.
- Marinate the meat: Marinating the meat will help tenderize it and add flavor. There are many different marinade recipes available, so choose one that you like. Be sure to marinate the meat for at least 30 minutes.
- Skewer the meat: Use metal or wooden skewers to skewer the meat. If using wooden skewers, be sure to soak them in water for 30 minutes before using to prevent them from burning.
- Cook the shish kabab over a hot grill: The grill should be hot enough to sear the meat but not so hot that it burns. Cook the shish kabab for 8-10 minutes per side, or until the meat is cooked through.
- Serve the shish kabab with your favorite sides: Shish kabab can be served with a variety of sides, such as rice, grilled vegetables, or hummus.
Conclusion:
Shish kabab is a delicious and easy-to-make dish that is perfect for any occasion. With a variety of marinades and side dishes to choose from, there are endless possibilities for creating your own unique shish kabab recipe. So fire up the grill and get cooking!
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