Spiced Beef And Chicken Kabobs With Cucumber Yogurt Food

GRILLED CHICKEN KABOBS WITH CUCUMBER YOGURT SAUCE

Steps:

• Mix lemon juice, olive oil, za'atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
• If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
• Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
• Thread chicken onto the skewers. You should have 4 kabobs total.
• Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
• Serve with lemon wedges and yogurt sauce.

GRILLED GROUND MEAT KABOBS

Steps:

• Combine the ground lamb, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, shallot, some salt and lots of pepper in a large bowl. Form one-quarter of the meat mixture around each of 4 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.
• Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.
• Brush the naan with melted butter. Cut the lemon into wedges. Serve the kabobs with the naan, lemon wedges, chutney and yogurt.

SPICED BEEF KABOBS WITH CUCUMBER-YOGURT SAUCE

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

SPICED BURGERS WITH CUCUMBER YOGURT

Steps:

• Mix the cucumber, yogurt, cilantro, 1/2 teaspoon salt, and pepper to taste in a bowl. Set aside while you make the burgers.
• Combine the beef, onion, garlic, curry powder, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl and mix with your hands until just combined. Form into four 4-inch-wide patties, about 1/2 inch thick.
• Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the burger patties and cook, turning once, until cooked through, 7 to 8 minutes for medium.
• Place the burgers on the buns. Stir the cucumber-yogurt mixture and spoon on top. Serve the burgers with sweet potato chips and pickled okra.

SPICED CHICKEN KEBABS WITH CHOPPED SALAD & FLATBREADS

Steps:

• In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.
• Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.
• Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.
• Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.
• Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.