Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.
Instead of carrying the literal meaning, the name now evokes a certain style of grilled meat and a combination of ingredients – carne asada, beef, pork, or chicken, some type of pepper (typically red), onions, and bacon.
Nicely spiced cubes of tender steak are cooked on the barbie and served with a full-flavoured peanut sauce.
Chicken and grapes are always a great combination and when threaded on a skewer and tossed on the barbie you’re sure to have a winner. These are so easy and yet so tasty.
The perfect mix of potatoes, sausage and your favourite summer veggies, these kebabs are great for a savoury starter or nutritious entrée at your next outdoor get-together.
Busy stalls selling bun kabab are a typical sight on the streets of Karachi which come alive at night after locals finish work and need a quick and spicy snack. There are many regional variations to this street food favourite,…
Fresh prawns are threaded onto skewers, seasoned with flavours of the Caribbean, and then grilled to perfection. For an extra tropical flavour serve with grilled plantain and pineapple.
The chapli kebab is a popular barbecue and street food throughout Khyber Pakhtunkhwa, especially the city of Peshawar and other parts of Pakistan, as well as eastern Afghanistan. It can be served and eaten hot with naan bread, rice, or…
A typical Persian dish, served with whole roasted tomatoes and some warm pita bread and maybe some salad (lettuce, coriander, white cabbage & onions etc.)
Kebobs grilled over an open barbecue with fresh vegetables is always a hit, but try it with this Afghan style marinade of yoghurt, coriander, and garlic. The marinade is delicious over beef, as well.
The earthy flavour of mushrooms and smoky richness of chorizo combine well for a tasty bbq’d kebab.
Dak-kkochi (닭꼬치, chicken skewer) is a type of Korean chicken kebab, usually served on a stick. The meat is first cooked and cut into narrow slices. Then, it is basted with a spicy BBQ-flavoured sauce.
The unique tang of preserved lemon and fiery harissa sauce combine well with chicken kebabs cooked on the BBQ.
Kabāb-e Barg is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil.
Kabab koobideh is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.