Search results
Results from the WOW.Com Content Network
Kabāb-e Barg-e Barre (Lamb), with Jujeh Kabab (Chicken). Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. [1]
Shami kabab or shaami kabab is a South Asian variety of kebab, composed of a shallow fried small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg as binder, and spices.
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 ]
Taryn Pire. Time commitment: 15 minutes Why I love it: ready in <15 minutes, beginner-friendly, kid-friendly. Serves: 1-2 Bacon. That’s really all you need to know. But if you need further ...
For premium support please call: 800-290-4726 more ways to reach us
Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Kabob is made with naan instead of rice. Customers have the option to sprinkle sumac or ghora (dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail (jijeq) are usually added to the skewers to add extra flavor. Chopan kabob being prepared. Other popular kabobs include the lamb chop, ribs, kofta (ground beef), and chicken.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!