ARABIC MIX GRILLED MENU

The Arabic mix grilled food menu is a selection of Kebab, Lamb, and Chicken skewer.

Arabic Mix Grill is a new food trend in the Middle East. It combines the traditional Arabic Shawarma and the Turkish Döner kebab with some Lebanese influences.

Arabic meat grilled menu food recipe is an ailment most popular all over the Middle Eastern cuisine, famous for its own spices which are given unique flavor and aroma for this recipe.

Al tahini spices, kabsa spices, and dry lemon are the most favorite spices for Lebanon, as a result of their dishes has their own taste and unique flavor.

Tips for Grilling Meat

The perfect mix of grilled meat is a balance between fat and lean. The meat should be evenly distributed in the marinade so that it can cook evenly on the grill.

These are some of the factors that you should consider when grilling your meat:

1. Juices from the fat will flavor the meat making it more appetizing and moist than lean meats.

2. A marinade can help make tougher cuts of meat more tender by breaking down the protein structures in the muscle fibers and adding flavor to them.

Accompaniment of Arabic Mix grilled

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

The origin of Arabic mix grilled meat is from Egypt. It is believed to have been invented by Egyptians during the Ottoman era, where they mixed their spices and flavors together to create this new dish.

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

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 cultural and religious.

Arabic cuisine popular dishes

• Chicken Fatteh
• Cold Mezze Platter
• Moroccan Chicken Olives
• Lambchop
• Lamb mandi
• Kabsa rice
• Foul madames
• Grilled halloumi
• Saloona stew
• Arabic Okra stew
• Tabbouleh
• Hummus
• Fattoush
• Babaghanouj
• Mutabal

Basic ingredients menu of Arabic food cuisine

• Different types of olives
• Dates
• Dry lemon
• Olive oil
• Arabic pickled vegetable
• Feta cheese
• Halloumi cheese
• Ghee
• Pine nuts
• Arabic parsley
• Khubz
• Tahina sauce
• Labna

ARABIC MIX GRILLED MENU

Selection meat of lamb, and chicken.

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Recipe by Biraj Kumar

0 from 0 votes

Course: MainCuisine: LebaneseDifficulty: Medium

Servings

3

servings

Prep time

30

minutes

Cooking time

19

minutes

Calories

1452

kcal

Total time

49

minutes

Ingredients

• 6 no Lambchop (about 3/4inch thick)

• 8 oz Beef mince/lamb mince

• 8 oz Chicken breast(large cube)

• 8 oz Lamb leg boneless(large cube)

• Marination Ingredients

• 1 tbsp Finely chopped garlic

• 4 tbsp Olive oil(extra virgin)

• 2-3 tbsp Tomato paste

• 1 tbsp Lemon juice

• 1/2 tbsp Orange zest, finely chopped

• 2 tbsp Hang curd

• 1/4 tbsp Cumin powder

• 1/2 tbsp Arabic chilly paste

• 1/2 tbsp Al tahini spices

Directions

• Take one large mixing bowl, add olive oil, salt, Arabic spices, crushed garlic, orange zest, tomato paste, and chilly paste, mix well.
• Then marinate with lamb chops and shish kebab, skewer the shish kebab with onion and bell pepper. Keep in the chiller for 20 minutes
  
  

  • 

• For shish taouk-
  Make marination with, olive oil, salt, crushed pepper, lemon juice, chopped garlic, and a little chili paste, hang curd and tomato paste in a mixing bowl.
  Marinate boneless cubed chicken and skewer with onion and bell pepper.
  
  

  • 

• 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 items from the chiller and grill on an over medium preheat griller. Grill each side for 8 to 10 minutes and cover it.
  Reading temperature by a thermometer for sure it is cooked or not, then you remove the meat item from the griller and rest for 2-3 minutes.
• 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.
• Garnish with a spring of Arabic parsley. Served hot.
  
  

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