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  2. Kebab - Wikipedia

    en.wikipedia.org/wiki/Kebab

    The word "Kabob" is most probably driven from the Arhameic word kbābā (to roast). [69] In many English-speaking countries, it refers to the now well-known dish prepared with marinated meat or seafood together with vegetables such as onions, tomatoes, and bell peppers threaded onto the skewer, also sometimes known as shashlik. [70]

  3. Kabab barg - Wikipedia

    en.wikipedia.org/wiki/Kabab_barg

    The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. It is then skewered and grilled. Tomatoes are grilled separately and often served on the side with rice or bread, sometimes seasoned with sumac .

  4. Lula kebab - Wikipedia

    en.wikipedia.org/wiki/Lula_kebab

    The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat. This ratio is followed to make it stay on the skewer. The meat mash is mixed well and stored in the refrigerator for an hour. [5]

  5. Kebobs? Kabobs? No matter how you spell it, here’s ... - AOL

    www.aol.com/kebobs-kabobs-no-matter-spell...

    Create a delectable fusion of flavors on a skewer using meat, poultry or seafood along with an assortment of vegetables. The post Kebobs? ... poultry or seafood along with an assortment of ...

  6. Shish kebab - Wikipedia

    en.wikipedia.org/wiki/Shish_kebab

    Shish kebab is an English rendering of Turkish: şiş (sword or skewer) and kebap (roasted meat dish), that dates from around the beginning of the 20th century. [6] [7] According to the Oxford English Dictionary, its earliest known publication in English is in the 1914 novel Our Mr. Wrenn by Sinclair Lewis.

  7. Kabab koobideh - Wikipedia

    en.wikipedia.org/wiki/Kabab_koobideh

    In typical recipes, onion accounts for 15-18% of the total mixture (with an onion-to-meat ratio between 180 to 220 grams per kilogram). Using more onion can make the kebab juicier and softer but increases the risk of disintegration during grilling. The key ingredients for koobideh are limited to meat, white or yellow onion, salt, and black pepper.

  8. Doner kebab - Wikipedia

    en.wikipedia.org/wiki/Doner_kebab

    Doner kebab (UK: / ˈ d ɒ n ər k ɪ ˈ b æ b /; US: / ˈ d oʊ n ər k ɪ ˈ b ɑː b /; Turkish: döner or döner kebap, pronounced [dœˈnæɾ keˈbɑp]), also spelled as döner kebab, is a dish of Turkish origin made of meat cooked on a vertical rotisserie. [1]

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