chicken kebabs offer a leaner alternative that's equally satisfying. Achieving perfectly marinated kebabs is key to a mouthwatering experience. Allow your meat to marinate for at least 6 hours ...

Seal bag and massage marinade well into the meat. Chill in fridge overnight, or for at least 4 hours. To make the yoghurt, combine all your ingredients together in a bowl. Thread the marinated ...

Iskender Kebab (or Kebap) is undoubtedly one of Turkey's most iconic dishes. It is made with tender slices of döner kebab ...

To make this kebab, boneless chicken pieces are marinated in a mix of yoghurt, cream, and spices. They're perfect to serve at dinner parties. A classic from Awadhi cuisine, these kebabs are prepared ...

Put the chicken into a mixing bowl and add the olive ... You can leave this to marinade for as long as you like. Any more than 30 minutes, cover and pop back into the fridge.

Set aside about a quarter of the marinade and leave to cool. Pour the remainder into a serving bowl. When the smaller amount of sauce has cooled, pour it over the raw meat and mix well.

The doner kebab (blended beef and lamb grilled on a vertical spit) is rich without being heavy and a great introduction to lamb for someone who’s never tried it. The shish kebab (marinated, cubed lamb ...

Cook the marinated chicken in a non-stick pan until it is coated with a rich, thick masala. This recipe is a low-fat option that requires no oil. These kebabs, made from a mixture of chana dal & ...

A Brazilian manufacturer of food and refrigeration equipment, Tomasi has brought a barbecue grill intended for making kebab, a typical dish across the Arab world, to the GulfHost exhibition in Dubai, ...