ARABIC MIX GRILLED MENU


MIX GRILL MENU/ Chicken Fatteh Lebanese recipe

The Arabic mix grilled menu is a selection of Kebab, Lamb, and Chicken skewer. The mix grilled menu recipe is an ailment most popular all over the Middle Eastern cuisine, famous for its own spices which are given unique flavour and aroma for this recipe.

Al tahini spices, kabsa spices, and dry lemon are the most favourite spices for Lebanon, as a result of their dishes has its own taste and unique flavour. Stuffed bell pepper with couscous dish is also a popular dish of the Arabic cuisine.

Accompaniment of Arabic Mix grilled

As above said, garlic sauce and pickled vegetables are the most suitable accompaniment for the Arabic Mix grilled recipe. As a result, it gives the perfect combination for this.

In Arabic cuisine, the Pewaz salad, prepared with Arabic parsley, onion, and bell pepper. Not only capsicum withal you can integrate white onion and tomato, dressing with salt, crushed pepper, lemon juice, olive oil and sumac spices.

  1. Pickled vegetable.
  2. Garlic sauce.
  3. Steamed rice.
  4. French fry.
  5. Vermicelli rice.
  6. Pewaz salad.

Origin from….

Arabic Mix grilled is originally come from Egyptian cuisine, showing the unique style and flavour of this recipe, which gives enhanced your appetite.

Basically, the Arabic Mix grilled menu goes with side pickle Arabic pickle and the garlic sauce. Which is a prepared with carrot, gherkin, cauliflower, and pickled chillies.

The meat items include lamb and beef is the most popular product of Arabic cuisine, but fish and goats are rarely used. Pork meat item is completely prohibited for Muslims Arab cuisine, being both a cultural and religious.

Arabic cuisine popular dishes

Basic ingredients of Arabic cuisine

Mostly they preferred reach dishes, and more nutrients food.

ARABIC MIX GRILL MENU PLATTER

The selection of grilled kofta, lamb chop, and shish taouk.

Course Main Course
Cuisine Egyptian, Lebanese cuisine
Keyword Arabic home style, Dinner recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting time 3 minutes
Total Time 50 minutes
Servings 2 people
Author Biraj kumar

Ingredients

  • 6 Pieces Lambchop (about 3/4-inch thick)
  • 240 gm Beef Mince/ Lamb mince your demand
  • 240 gm Chicken breast(large cube)
  • 240 gm Lamb boneless(large cube)
  • 4-6 tbsp Tomato paste
  • 4 tbsp Olive oil Extra virgin
  • 2 tbsp Crushed garlic Fine
  • 1 tbsp Lemon juice
  • 1/2 tbsp Orange zest
  • 2 tbsp Hang Curd
  • 1 tbsp Arabic chilly paste optional–Sambal chilly paste
  • 1/2 tbsp Cumin powder
  • 1/2 cup Arabic pickle
  • 1/2 cup Mayonnaise
  • 4 no Garlic cloves
  • salt, pepper to taste

Instructions

  1. Take one large mixing bowl, add olive oil, salt, Arabic spices, crushed garlic, orange zest, tomato paste and chilly paste, mix well by a whisker.

    After that add remaining ingredients, orange zest, finely crushed garlic, cumin powder, and little-hang curd.  Then marinate with lamb chops and shish kebab, skewer the shish kebab with onion and bell pepper by the wooden skewer and keep aside for 30 minutes.

    NOTE- This marination for Lamb chops and shish kebab.

  2. For shish taouk- Make marination with, olive oil, salt, crushed pepper, lemon juice, chopped garlic, and little chilli paste, and tomato paste in a mixing bowl. Marinate boneless cubed chicken and skewer with onion and bell pepper by the wooden skewer. keep aside for 3 minutes.

  3. Take beef mince/ lamb mince in a large mixing bowl, and add chopped garlic, salt, lemon juice, crushed pepper, mix well and skewer it.

    Bring all the meat item from the marinade and grilled on an over medium preheat griller, grill each side for an 8 to 10 minute and cover with a bowl. Reading temperature by a thermometer for sure it cooked or not, then you remove the meat item from griller and rest for 2-3 minutes.

  4. Make a pewaz salad with a fresh sprig of Arabic parsley, fine julienne bell pepper and seasoning with salt, lemon juice, and sumac, mix well.

    For garlic sauce, well blend mayonnaise and garlic cloves, mix well keep in two separate sauce bowl. 

  5. Served and garnish with a spring of Arabic parsley.