Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous recipe. Enjoy tasty Middle Eastern food and learn how to make Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous. 

Total Time: 1 hr 18 min
Prep 40 min
Inactive 15 min
Cook 23 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 tablespoon butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
Toasted pita, for serving
Special equipment: metal skewers

Directions

Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.

Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.

Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.

Combine yogurt with garlic, mint and parsley.

In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.

Stir the lemon juice into yogurt to thin.

Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Steppin' Up to Spring

More Middle Eastern Food Recipes:

Turkey with Kabsah Spices
Lamb Rack With Maghrabia Biryani (served with Torlly)
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike

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Turkey with Kabsah Spices Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Turkey with Kabsah Spices recipe. Enjoy tasty Middle Eastern food and learn how to make Turkey with Kabsah Spices. 

Ingredients

1 whole Turkey (6 kilos)
1 cup salt

for boiling the turkey
1 tsp cloves whole
4 Cinnamon sticks
8 whole cardamoms
4 whole Omani lemons
1 tsp black peppercorns
1 tsp cumin seeds
3 bay leaves
1 onion, chopped
2 celery cut into chunks
2 tsp kabsa spices powder
2 Tbsps butter
Salt

for rice and lentil
3 tsp olive oil
3 onions, cubed
2 cups yellow lentil (half cooked)
2 cups potatoes cut to cubes and fried
1 cups pine nuts and cashew nuts
½ raisons (soaked in water)
½ tsp saffron
1 Tbsp rose water or rose syrup
1 cup chicken stock
4 cups basmati rice (boiled and cooked)
6 boiled eggs
Fresh chopped coriander

Method

• Clean and wash the turkey thoroughly, dissolve the salt in water, then cover the turkey with water and salt and leave it for 2 hours.

• Put a large cooking pot filled with water and put the turkey in on a medium heat, with all the above ingredients for boiling the turkey. (Pick holes or pierce the 2 Omani Lemons before adding it).

• When all the ingredients start boiling reduce the fire, and then put the lid on just to cover half of it. Leave it for 60 minutes or until cooked (don’t close the lid and remove the creamy foam which gathers on top while cooking).

• After the turkey is cooked remove it , put it aside and strain the stock or broth.

• Heat the oven at 180 degrees.

• Mix a tablespoon of the powdered kasbsa spices with butter and massage the turkey with this mixture and put the turkey on a tray, put in the oven for 30 minutes until golden.

For rice and lentil

• Add oil to a hot pot and then add the onion with stiring for 5 minutes or until it becomes gold in color.

• Add the lentil and the rest of the powdered kabsah spices and the other 2 Omani lemons.

• Add the potatoes, raisons and dissolve the saffron in the rose syrup and add it to the mixture until they are all mixed together, finally add the turkey stock or broth and add salt if needed.

• Reduce the temperature on the mixture for about 20 minutes or until fully cooked.

• Add the boiled eggs with stirring the mixture to fluffy it and put rice on the serving plate along with the lentil and vegetables.

• Finally add the turkey on top of mixture and sprinkle with coriander.

More Middle Eastern Food Recipes:

Lamb Rack With Maghrabia Biryani (served with Torlly)
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike
Middle Eastern stuffed roast chicken

Save and share Turkey with Kabsah Spices recipe

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Pine nuts and honey pie recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Pine nuts and honey pie recipe. Enjoy quick & easy Middle Eastern food and learn how to make Pine nuts and honey pie.

Ingredients

¾ cup butter
¼ cup sugar
1 egg
2 cups whole flour
21/2 cups flour
¼ teaspoon salt

For the filling:-
11/2 cup honey
3 cups pine nuts
¼ cup whipping cream
Icing sugar for garnishing

Method

For the pie:-
- Preheat oven to 180 C.
- Using an electric mixer beat butter with sugar until creamy.
- Add eggs, continue beating.
- Sift flour and salt; gradually add to the batter with frequent beating after each addition until well combined.
- Cover the dough with a plastic wrap, chill for one hour to hold.
- Roll out the dough on a flat floured surface into a 1 cm thick disc.
- Flip the dough over a rolling pin and transfer to a tart pan, fit the dough into the sides of the pan, roll the rolling pin over the top of the dough to trim the excess.
- Prick the surface with a fork.
- Line the tart shell with parchment paper and dry beans to avoid puffing up.
- Bake half way for 10 minutes.

For the filling:-
- Put honey in a heavy pan over a medium heat.
- Add pine nuts with constant stirring.
- Add the cream, stir for 2 minutes until thickened then remove from heat.
- Pour the filling over the tart shell to fill.
- Bake for 25 minutes or a golden top is obtained.
- Set to cool, garnish with icing sugar.
- Serve with whipped cream or ice-cream and honey.

* You could pour the filling whether it is cooled or still hot.

More Middle Eastern Food Recipes:

Ma'amoul
Baklava
Semolina cake with strawberries in rose syrup (Basbousa)
Semolina slice with rosewater syrup
Egyptian Basbousa with Pistachio
Layali Lubnan

Save and share Pine nuts and honey pie recipe

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Lamb Rack With Maghrabia Biryani (served with Torlly)

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Rack With Maghrabia Biryani  recipe. Enjoy quick & easy Middle Eastern food and learn how to make Lamb Rack With Maghrabia Biryani.  
 
Ingredients

1 medium sized lamb rack
1 tsp gram masala
2 tsps ghee
1 cup pearl couscous (Maghrabia)
1 ¼ cup chicken stock, hot
¼ onion, chopped
¼ cup yogurt
2 tsps raisins
2 tsps toasted almonds, chopped
2 tsps toasted pine nuts
cinnamon stick
cardamon pod cloves
saffron in small amount of water
salt and pepper
olive oil
for Torlly:
¼ cup green pepper, diced
¼ artichoke, diced
¼ mushroom, chopped
¼ onion, diced
¼ tomato, diced
¼ eggplant, chopped
2 tsps tomato juice
2 tsps olive oil
sprig of fresh thyme
salt and pepper

Method

Season the lamb rack with the masala. Sear lamb in a pan with some oil then place in a 350°F oven for 15 minutes.

Heat the ghee in a pan, add the cinnamon stick, cardamom and clove to the ghee and infuse over a low heat for 2 minutes.

Remove the spices from the ghee then add the onion and pearl couscous. Gradually add the hot chicken stock to the couscous. Lower the heat and simmer until cooked.

Combine the yogurt to half of the couscous. Add saffron to the other half. Combine together and season with salt and pepper.

Serve with the lamb. Garnish with raisins and nuts.

Preparation for Torlly 
Sauté all the ingredients in a pan with some olive oil. Season with salt and pepper.

More Middle Eastern Food Recipes:

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike
Middle Eastern stuffed roast chicken
How to Make Stuffed Cabbage Rolls

Save and share Lamb Rack With Maghrabia Biryani recipe

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Lamb and olives pies (fatayer) recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and olives pies (fatayer)  recipe. Enjoy quick & easy Middle Eastern food and learn how to make Lamb and olives pies (fatayer).  

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup

For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method
 
For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.
 
For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

Chef Osama

More Middle Eastern Food Recipes:

Falafel
Tabbouleh with Grilled Vegetables
Spinach fritters
Falafel
Egyptian Falafel
Harissa Recipe

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Falafel Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Falafel  Recipe. Enjoy quick & easy Middle Eastern food and learn how to make Falafel . 
 
Ingredients

2 ½ Cup favabeans, skinless
¼ Cup fresh parsley
1 Onion (medium size), diced
8 Garlic cloves
¼ Cup fresh coriander and dill
½ Cup leeks
1 tsp coriander, dried
½ tsp baking soda
1 Tbs water
Salt
¼ tsp chili
¼ tsp ground cumin
¼ tsp ground all spice
Sesame for decoration
Oil for frying

Method

- Wash favabeans and soak for 8 hours (change water from time to time).
-Rinse well and drain.
- Combine all vegetables with favabeans.
- Mash all ingredients in a chopper or food processor, pulse twice or 3 times until smooth.
- Dissolve baking soda in water and add to the mixture, add spices, mix well.
- Shape falafel dough into small 3cm pâté, top with a pinch of sesame. Fry in hot oil for 3 minutes or until golden or balls.
- Falafel can be served separately or in sandwiches with salad and tahini.

Note
- You can use ½ favabeans and ½ chickpeas or all chickpeas instead. Other portion of the ingredients remains the same.

Chef Osama

More Middle Eastern Food Recipes:

Tabbouleh with Grilled Vegetables
Spinach fritters
Falafel
Egyptian Falafel
Harissa Recipe
Falafel Sauce 

Save and Share Falafel Recipe 

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Stuffed Baby Zucchini and Vine Leaves with Lamb Chops Recipe

Photo: Stuffed Baby Zucchini and Vine Leaves with Lamb Chops recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stuffed Baby Zucchini and Vine Leaves with Lamb Chops Recipe. Enjoy quick & easy Middle Eastern food and learn how to make Stuffed Baby Zucchini and Vine Leaves with Lamb Chops.

Ingredients

500 g vine leaves, washed and stems removed
1 kg baby zucchini, washed
1 kg lamb chops
3/4 cup lemon juice

Stuffing
600 g coarsely minced lamb or beef
1 1/2 cups egyptian rice, soaked in water for 1 hour and drained
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions
        
1. Combine and mix the stuffing in a deep bowl.

2. Wash grape leaves well then boil on low heat for about 40 minutes.
Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

3. Take a vine leaf and spread it on a flat surface and place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to warp. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same method with the other vine leaves.

4. Trim the ends of the zucchini. With a corer, Core the Zucchinis, rinse and set aside.

5. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.

6. Sprinkle salt and pepper on the meat chop and fry them in a skillet until brown.

7. Place the cooked chops at the bottom of a deep pot.

8. Place the wrapped vine leaves over the chops in layers then place the stuffed zucchini on top of the leaves. Add the lemon juice and some boiling water to cover the pot contents. Place a plate, face inwards, on top of the contents to weigh them down while cooking.

9. Cover pot and allow it to simmer on low heat for 1 hr 30 min.

10. Turn off the heat and remove the plate. Remove the zucchini and set aside.

11. To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot. Arrange the zucchini on top.

12. Serve warm with yogurt on the side.

More Middle Eastern Food Recipes:

Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike
Middle Eastern stuffed roast chicken
How to Make Stuffed Cabbage Rolls
Middle Eastern stuffed capsicums

Save and share Stuffed Baby Zucchini and Vine Leaves with Lamb Chops Recipe

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