If using bamboo skewers, soak them submerged in warm water for 30 minutes
For the yogurt sauce, blend the
For the kofta: In a bowl, combine lamb, onion, parsley, mint, egg, cumin, garlic, chili and lemon zest. Roll into 8 sausage shapes (about 4 inches long). Mold around 8 skewers. Chill 10 minutes.
In a large skillet heat oil on high. Cook kebabs 6-8 minutes, turning occasionally, until cooked through.
To make tabouli: Combine couscous and boiling water in a bowl. Set aside, covered, 5 minutes. Fluff grains using a fork. Add remaining ingredients. Toss well.
Serve kebabs on a bed of tabouli.
Soak 12-inch bamboo skewers in water for at least 30 minutes.
For the kebabs: Thread lamb and onion alternately onto skewers. Arrange in a deep baking dish. In a small bowl, combine oil and spices. Pour over lamb and season to taste. Marinate at least 30 minutes, turning occassionally.
In a large bowl, combine bulgur, cranberries, almonds, oil and nutmeg. Season to taste. Cool slightly. Stir in parsley.
Preheat a grill or grill pan on high. Cook kebabs 8-10 minutes, turning, until cooked through. Serve kebabs with bulgur salad.
time to cook the kebabs.
Make sure your cooking
sausage, and pepper onto skewers.
Grill skewers, covered, over direct heat
For the marinade, take a 1
edium saucepan and warm through for 5 minutes over a gentle
r overnight.
Soak skewers in water for about 30 minutes prior
b>for 2-3 hours, turning the bag occasionally.
To make skewers
Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
Prepare grill or heat skillet.
Cook kebabs for 6-8 minutes, turning to cook all sides.
Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.
If using wooden skewers, soak in water for 30 minutes so they don
Mix all ingredients in bowl and let sit for three or four hours.
Thread beef on skewers and grill to your desired doneness.
etween the cubes for even cooking. Place the kebabs on a plate
Soak the bamboo skewers in water for 30 minutes.
Boil and
To prepare the kebabs, slice each chicken breast into
Soak skewers in water for 30 mins before threading, to prevent burning. Cut ham into 48 cubes. Thread 3 cubes onto each skewer. Arrange kebabs in a shallow dish.
Place marmalade, orange juice, sugar and 1/4 cup water in a small saucepan on low heat. Cook and stir until sugar dissolves. Simmer for 10 mins, or until sauce is thickened slightly. Pour sauce over kebabs. Let stand at least 15 mins to marinate.
Preheat grill to high. Grill kebabs for 2-3 mins each side, basting often with sauce, or until golden.
Preheat the grill to high and line the grill pan with kitchen foil. Get the kids to thread alternate pieces of fruit on to the skewers then place the skewers on the foil.
Drizzle the honey over the fruit and sprinkle the sugar evenly over the top. Grill for 5-6 minutes, making sure you're on hand to turn the skewers occasionally.
When cooked, the fruit wil be just softened and lightly golden. Allow two kebabs per person and serve warm with yogurt for dipping.
OOK THE KEBABS. About 30 minutes before cooking, soak bamboo skewers. Heat