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Adana kebap (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of Adana, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals.
Cookbook: Kabab koobideh. Media: Kabab koobideh. Kabab koobideh ( Persian: کباب کوبیده) or Kobide ( Persian: کوبیده) is an Iranian type of kofta kabab made from ground lamb or beef, [ 1] often mixed with ground pepper and chopped onions. [ 2] Kebabs hold a revered place in Iranian cultural traditions, gracing ceremonial ...
Jujeh kabab. Jujeh kabab ( Persian: جوجه کباب) is a Persian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone. [ 1] It is one of the most common and popular dishes of Iran. [ 2] It is common to marinate the chunks in minced onion, lemon juice and saffron. [ 3]
Using a marinade is an easy way to boost the flavor of lean proteins, infuse flavor into vegetables or ensure tough cuts of meat will turn out tender and juicy. A marinade is a flavorful liquid ...
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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] The main ingredients of Kabab-e Barg are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and olive oil. Kabab Barg and kabab koobideh are often among ...
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A traditional Cypriot sausage made of ground pork or lamb and wrapped in caul fat that is served alone or in a pita, usually with tomato, cucumber, parsley, and lemon. [ 5] Souvlaki. Skewers consisting of pork, chicken or lamb that is barbecued. [ 6][ 7] Pictured is a souvlaki platter.
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