FINE DINING MONSTER

  Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo Ingredients 16 (1/2- to 1-ounce) baby Dutch yellow potatoes 1 pound skirt steak 1/4 cup extra-virgin olive oil, divided 2 1/4 teaspoons kosher salt, divided 2 1/2 teaspoons smoked paprika, divided 2 large (9-ounce) red bell peppers 1 small red onion (about 8 ounces), cut into 8 wedges 3/4 teaspoon cayenne pepper, divided 16 (1/4-inch-thick) Spanish chorizo slices 16 pitted Castelvetrano olives 1/2 cup mayonnaise 1 tablespoon red wine vinegar 1 small garlic clove, grated Directions Preheat a grill to medium-high (400°F to 450°F). Place potatoes in a large microwave-safe bowl. Cover bowl with plastic wrap; pierce once with a knife to vent. Microwave on HIGH for 5 minutes. Uncover and let potatoes cool slightly, about 5 minutes. Cut steak with the grain into 16 to 24 (depending on length of steak) 1/2-inch-wide strips. Place steak in a medium bowl. Add 1 tablespoon oil, 1 teaspoon salt, and 1 te...

  Cheat’s Mongolian lamb kebabs with spring onions Ingredients (10) 6 spring onions 800g diced lamb 120g sachet Mongolian lamb sauce 3 tsp lemongrass paste 440g packet shelf-fresh hokkien noodles 1 tbsp peanut oil 375g packet fresh chunky vegetable stir-fry 1/3 cup oyster sauce Extra thinly sliced spring onion, to serve Sesame seeds, to serve Method Step 1 Cut 12 x 25cm pieces from green parts of spring onions. Thinly slice remaining onion. Step 2 Combine lamb, Mongolian sauce and lemongrass in a bowl. Thread lamb and green sections of spring onion onto skewers, weaving spring onion between each piece of meat. Heat an oiled chargrill pan over medium-high heat. Cook lamb for 5 minutes, turning until browned all over. Transfer to a plate. Rest, covered, for 5 minutes. Step 3 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand 2 minutes. Separate noodles with a fork. Drain. Step 4 Heat oil in a wok or lar...

  Chicken kebabs with vegetable couscous Ingredients (23) 1 tsp ground cumin 1 tsp ground cinnamon 2 tsp garlic powder 2 tsp sweet paprika 2 tsp ground nutmeg 1/2 tsp cayenne pepper 1 lemon, juiced 60ml (1/4 cup) olive oil 600g chicken thigh fillets, cut into 3cm pieces Tamar Valley Greek Style Yoghurt, to serve Lemon wedges, to serve Vegetable couscous 6 eschalots, halved 100ml olive oil 200g butternut pumpkin, peeled, seeded, cut into 2cm pieces 1 large carrot, peeled, cut into 2cm pieces 1 tsp ground turmeric 2 zucchinis, halved lengthwise, cut into 2cm pieces 400g can chickpeas, rinsed, drained 250ml (1 cup) chicken stock 50g butter 200g (1 cup) couscous 1/4 cup roughly chopped coriander 1 lemon, zested, juiced Method Step 1 Combine spices, 2 teaspoons salt, lemon juice and oil in a large bowl. Toss chicken to coat. Cover and refrigerate for 2 hours. Step 2 To roast vegetables for couscous, preheat oven to 20...

  Kabob Koobideh (Persian Ground Meat Kabobs) Ingredients 2 onions, peeled cheesecloth 1 pound ground lamb 1 pound ground beef 1 green onion, diced 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon sumac powder ½ teaspoon ground turmeric 2 eggs 8 (10 inch) metal skewers Directions Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out. Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Mold ...

  Indian-Style Seekh Kebab Ingredients 2 pounds lean ground lamb 2 medium onions, finely chopped ½ cup fresh mint leaves, finely chopped ½ cup cilantro, finely chopped 1 tablespoon ginger paste 1 tablespoon green chile paste 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons paprika 2 teaspoons salt 1 teaspoon cayenne pepper 8 skewers ¼ cup vegetable oil for brushing, or as needed Directions Mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste together in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and chill in the refrigerator for 2 hours. Soak skewers in cold water. Divide lamb mixture into 8 equal portions; mold portions onto skewers to form a sausage shape. Refrigerate skewers until you are ready to grill. Preheat an outdoor grill for high heat and brush...

  Turkish Doner Kebab Ingredients 1 teaspoon all-purpose flour 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried Italian herb seasoning ¼ teaspoon ground black pepper ¼ teaspoon cayenne pepper 1 ¼ pounds ground lamb Directions Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes. Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet. Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes. Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.  

  Traditional Gyro Meat Ingredients ½ medium onion, cut into chunks 1 pound ground lamb 1 pound 80/20 ground beef 1 tablespoon minced garlic 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon dried marjoram 1 teaspoon ground dried rosemary 1 teaspoon ground dried thyme 1 teaspoon ground black pepper 1½ teaspoons fine sea salt cooking spray Directions Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid. Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 7x4-inch loaf pan with cooking s...

  Chicken-and-Shrimp Kebabs Ingredients 12 (10-inch) wooden skewers 2 cups water 2 cups loosely packed fresh basil leaves (about 1 oz.) 1 tablespoon white balsamic vinegar 3/4 cup olive oil, divided 2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 pounds boneless, skinless chicken breasts, cut into 36 (1-inch) cubes 2 medium-size red bell peppers, cut into 24 (1-inch) pieces 2 medium-size yellow bell peppers, cut into 24 (1-inch) pieces 1 medium-size red onion, cut into 36 (1-inch) pieces 1 medium-size zucchini, cut into 24 (1/2-inch-thick) half-moons 36 peeled and deveined raw medium shrimp (about 12 oz.) Directions Soak wooden skewers in water 30 minutes; drain. Meanwhile, bring 2 cups water to a boil in a small saucepan over high. Add fresh basil, and cook, stirring constantly, until leaves wilt. Drain and pat leaves dry with a pa...

  Grilled Cajun Shrimp Kabobs with Sausage Ingredients 8 ounces large peeled, deveined raw shrimp (about 16) 6 ounces smoked sausage (such as Conecuh), cut into 1⁄2-inch rounds (about 1 cup) 1 small sweet onion, cut into 1-inch pieces (about 1 cup) 1 small red bell pepper, cut into 1-inch pieces (about 3⁄4 cup) 16 cherry tomatoes (about 1⁄2 pint) 3 tablespoons olive oil 2 teaspoons Cajun seasoning (such as Slap Ya Mama) 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 2 tablespoons chopped fresh flat-leaf parsley Directions Preheat grill to high (450°F to 500°F), or heat a grill pan over high. Combine shrimp, sausage, onion, bell pepper, tomatoes, olive oil, Cajun seasoning, thyme, and oregano in a large bowl, and toss to coat. Thread mixture onto 8 (10-inch) skewers, alternating ingredients. Place skewers on oiled grates, and grill, uncovered, until veg...

  Broccoli Cheddar Stuffed Chicken Ingredients Cooking spray 4 (6-oz.) Tyson Fresh All Natural Boneless Skinless Chicken Breast 1 (8-oz.) block cream cheese, softened 1 c. shredded sharp cheddar 1 shallot, finely chopped 1 1/2 c. small broccoli florets 1/2 tsp. dried or fresh thyme 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil Directions Step 1 Preheat oven to 425°. Grease a 9"-x-13" baking dish with cooking spray. Step 2 Cut a pocket in each chicken breast, making sure not to cut all the way through.  Step 3 In a large bowl, combine cream cheese, cheddar, shallots, broccoli, thyme, and garlic powder. Season with salt and pepper and stir until all ingredients are evenly incorporated. Stuff chicken with cheese and broccoli mixture and season with salt and pepper. Place in prepared dish, drizzle with o...

  Lemon Pepper-Salmon Kebabs Ingredients Kebab Marinade 2 teaspoons lemon pepper seasoning 24 (1 1/2-inch) pieces skinless salmon (about 1 1/2 lb.) 24 lemon slices (from 2 large lemons) 24 (3/4-inch think) zucchini slices (from 1 lb. zucchini) 8 (10-inch) skewers Directions Stir together marinade and lemon pepper seasoning in a medium bowl. Stir in salmon pieces, lemon slices, and zucchini slices. Cover; chill at least 2 hours or up to 4 hours. Skewer onto 8 (10-inch) skewers. Discard marinade. Preheat grill to medium-high (400°F to 450°F). Place kebabs on oiled grate. Grill, covered, until salmon is cooked through, about 6 minutes, turning once halfway through cook time.  

  Hawaiian Chicken Skewers Ingredients 1/2 c. barbecue sauce 1/3 c. soy sauce 1 tbsp. rice wine vinegar 2 tsp. sesame oil 2 cloves garlic, minced 1 tbsp. ginger, minced 1 tsp. honey kosher salt 1 tsp. crushed red pepper flakes 2 chicken breasts, cut into 1" pieces 2 c. cubed pineapple 2 green bell peppers, diced 1 red onion, diced White rice, for serving 2 tsp. cilantro Directions Step 1 Preheat grill or grill pan on medium heat. Step 2 In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes. Step 3 Build skewers by alternating chicken, pineapple, peppers, and red onion. Place on a baking sheet and pour over half your marinade. Step 4 Place skewers on preheated grill, and brush with reserved marinade. Cook ...

  Stuffed Ribs                       from MARDIN, TURKEY Materials 2.5 kg ribs 150 g butter 150 g peeled almond kernels 300 g minced meat 2 onions 2 cloves of garlic 750 g rice 2 tablespoons of tomato paste 1 bunch of parsley 2 cups of hot water Salt Red powdered pepper Black pepper Wash the rice with plenty of water and drain the water. Cut into pockets from the fatty part of the rib. Take the butter in a saucepan and melt it. Add the almonds and minced meat and fry. Continue frying by adding finely chopped onion and crushed garlic. Put it in the pan and fry for a few minutes. Add chopped parsley, spices and salt and mix. Add hot water and cook on low heat until the rice is slightly soft. Fill the prepared pilaf into the pocket you opened for the ribs. Sew the mouth of the meat with thread. Spread tomato paste all over the ribs and fry in oil. Bake in a hot oven at 180 degrees ...

  Ramadan Kebab Ingrediants 2 pieces of kebab pita 1 kg of steak bites 1 onion 1 bunch of finely chopped parsley 1 glass of water 3 tablespoons of oil Salt Black pepper First, take the cubed beef in a large pot and fry it until the water is gone. After the meat is roasted, add water to cover it and stir a few times. After adding salt and pepper to the mixture, let it cook on medium heat. Roasting meat and onions In the meantime, cut the kebab pita into squares and cut them into small pieces. Toast the pitas in a non-stick pan. After the meat is cooked, strain the juice into another bowl. Take the cut pitas on the serving tray and pour the warm broth over the pitas. Add the drained meat on the pitas. After heating in the oven for 5 minutes, add finely chopped parsley and serve.

  Peach Kebab of Northern Cyprus For Peach Kebab Materials 300 g lean ground beef Caul fat 1 onion 4-5 sprigs of parsley 2-3 tablespoons of breadcrumbs 1 teaspoon cumin 1 teaspoon of salt 1 teaspoon of black pepper Peach Kebab How To Grate the onion. Squeeze out excess water and put it in a bowl. Finely chop the parsley and add it to the onion. Add the breadcrumbs and seasonings. Knead together with the minced meat. Lay the washed and cleaned caul fat pieces on the counter. After portioning the meatballs, wrap them in shirt oil. Cook on the grill or skewer. Enjoy your meal.  

  Turkish Lahmacun Ingredients: Warm water ½ Cup  Sugar 1 tsp  Instant yeast ½ tbs  All-purpose flour sifted 2 & ½ Cups  Salt ½ tsp  Water ¼ Cup or as required  Cooking oil 1 tsp  Beef Mince 250g  Onion 2 medium finely chopped.  Tomatoes 2 medium  Tomato paste 3 tbs  Garlic 4-5 cloves finely chopped.  Pepperoni/Salami 50g  Butter 2 tbs (room temperature)  Black pepper powder 1 tsp  Salt 1 tsp or to taste  Dried oregano 1 tsp  Paprika powder ½ tbs  Fresh coriander chopped ½ Cup Directions: In a small jug, add warm water, sugar, instant yeast and mix well, cover and let it rest for 10 minutes. In a bowl, add all-purpose flour, salt and mix well. Add yeast mixture and mix well. Gradually add water and knead until dough is formed. Add cooking oil and knead dough again, cover and proof dough for 45 minutes or until double in size. In chopper...

  Adana Kebab Ingredients for Adana Kebab Recipe 21 oz. Ground meat (mixed lamb and beef) One tablespoon of chili pepper 2 dessert spoon of salt One tea spoon of black pepper One tablespoon of butter (optional) One piece capia pepper (optional) Adana Kebab Recipe Tip Oiling the grill wire will help the meat to be more flavourful while cooking. For this lubrication, you can obtain tail fat from your butcher and flavour your kebab. Cooking Suggestion for Adana Kebab Recipe Make sure to put a baking tray under the wire rack, the oil will run out while the kebab is cooking. Running on a fanless program will prevent the meat from drying out. How to Make Adana Kebab Recipe? Add the chili pepper to the minced meat and knead for 15 minutes. Then add salt, capia pepper and butter and continue kneading for another 5 minutes. Wet your hands from time to time while kneading. This will make the kneading process easier. Knead until it reaches a homogeneous consisten...

  Hünkar Begendi (Eggplant Mesh & Beef) Ingredients for the Perfect Hünkar Begendi Recipe For Meat: 2 tablespoons, of butter 4 tablespoon of olive oil 17.5 oz. lamb arm cubed 2 onions 3 Cloves of garlic One tablespoon tomato paste one glass of grated tomatoes one glass of hot water 2 teaspoons of salt The Base; 35 oz. eggplants 2,5 glasses of milk 2 tablespoons of butter 2 tablespoons of flour One tea spoon of salt ½ tea spoon of black pepper   How to Make the Perfect Hünkar Begendi Recipe? Heat a medium-sized, thick-bottomed, deep saucepan over medium heat and add the lamb meats along with the oils and fry. Continue roasting on medium heat until the meat has absorbed all its juices. Chop the onions into very small cubes and the garlic into thin slices and add them to the meat that continues to be roasted. Continue frying until the onions are completely translucent and there is no water left in the pot. Add tomato paste and gra...

  Lamb Tandoori (Turkish Tandir) Ingredients for Lamb Tandoori Recipe One piece boned lamb sleeve (about 2kg) 2 cloves of garlic ½ tea cup of olive oil 3 tea spoon of salt 2 tea spoon of freshly ground black pepper One tea spoon of oregano   How to Make Lamb Tandoori Recipe? Make shallow scratches on the fat upper part of the lamb arm with a knife. In a small bowl, mix olive oil, crushed garlic and spices. Pour the mixture over the lamb arm and massage with your hands to thoroughly penetrate the sauce into the meat. To wrap the lamb arm, first wet the coking paper and put the lamb arm in the middle and wrap it tightly. Lay aluminium foil on the counter and cover the lamb arm you just wrapped with paper. After wrapping the lamb arm tightly, place it on the oven with the fat part on the bottom and the joint on the top. Put a small tray or bowl on the bottom of the oven heated to 220 degrees and fill it with hot water. If the water runs out during ...

  EPIC TURKISH LOQUAT KEBAB OF ANTEP Ingredients 15-20 loquats 500 grs (17.6 oz) ground meat Salt Black pepper 2 tablespoons of oil 2-3 tablespoons of pomegranate syrup Green pepper 1 onion 10-15 cloves of fresh garlic Half a glass of water We divide the loquats in two and remove their pips. We arrange them on the tray. Make little meat balls and put them inside the loquat rounds. Place the onion in the middle of the tray and the garlic in between. We put the peppers on it. Sprinkle on half a cup of water. Bake the tray covered in the oven at 180 degrees for 50 minutes. Add 1 half glass of water and 2 tablespoons of oil to the pomegranate syrup and pour it over our kebab at this stage. We put our food back in the oven and cook it open until the loquats become soft.