Best 4 Iraqi Fried Kabobs Recipes

IRAQI FRIED KABOBS

Iraqi Fried Kabobs image

i realize that most people associate "kabobs" with a shish kabob.. something grilled and on a stick, but for us its actually more of an arab burger, typically not cooked on a skewer. frying isnt healthy but it sure tastes great!! served with toasted pita, and your choice of fresh veggies

Provided by chef2six

Categories Meat

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

1 cup vegetable oil
1 lb ground beef
1/2 small onion, diced into very small pieces
1 tablespoon parsley
1/2 tablespoon salt

Steps:

1. heat 1c oil in a frying pan.
2. mix together remaining ingredients.
3. form into small patties , fry a few minutes on each side.

PAKISTANI CHAPLI KEBAB

Pakistani Chapli Kebab image

Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!

Provided by Rookie With A Cookie

Categories World Cuisine Recipes Asian Pakistani

Time 41m

Yield 4

Number Of Ingredients 14

Ingredients

cooking spray
1 egg, lightly beaten
1 pound ground beef
1 tomato, finely chopped
1 red onion, finely chopped
¼ cup finely chopped cilantro
¼ cup finely chopped mint
2 teaspoons ginger-garlic paste
2 teaspoons coriander seeds, crushed
1 teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground cayenne pepper
¼ cup vegetable oil for frying, or more as needed
2 tomato, sliced into rounds

Steps:

Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g

KABOBS

Kabobs image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h40m

Yield 10

Number Of Ingredients 10

Ingredients

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Steps:

In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
Preheat grill for medium-high heat.
Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g

ISRAELI KABOBS

Israeli Kabobs image

These have a very middle-eastern flavor. They taste just like something you could order at most Israeli/Mizrachi restaurants. When I was living in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a Jewish-Iraqi family taught me how to make these for Shabbat. The lady shaped them into little footballs, but I just make small patties. These would be great on a grill as well! Enjoy.

Provided by Queen Butter-Bean

Categories Lamb/Sheep

Time 35m

Yield 30-40 kabobs, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground beef (or lamb)
1 minced onion
1 teaspoon garlic powder
1 teaspoon salt
fresh ground pepper
1/2 cup fresh parsley, minced
2 teaspoons of fresh mint (or dried)
1 teaspoon allspice
1 teaspoon cumin
1/2 teaspoon ginger
2 eggs, beaten

Steps:

Combine ingedients in a large bowl and mix well.
Form into oblong patties (or mini-hamburger shapes).
Place patties onto sprayed broiler pan and place in oven.
Broil for about 10 minutes on each side.
Serve with hummus, pita and Israeli salad!
B'tayavon!

Nutrition Facts : Calories 363.6, Fat 24.5, SaturatedFat 9.4, Cholesterol 173.3, Sodium 515.3, Carbohydrate 3.2, Fiber 0.6, Sugar 1.1, Protein 30.7

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