Well, the winter months are finally here and we are enjoying every single moment of the weather now. What is special about the winter in Oman is that the weather is extremely pleasant here and is neither hot/warm nor very cold. Perfect temperatures for the human body !!!
Oman is one of the fewest countries in the world which does not get affected by extreme weather conditions. Winters here are heavenly and of course, summers are doggy - yes, ACs do save us. Temperatures in the summer months do not exceed 50 degrees C in most parts of this country and similarly, winters do not drop below 5 degrees. And we do enjoy pleasant weather conditions from mid October to Early May.
We all love barbequing on the cold sands near the beach side and sometimes we love spending cosy times at home after grilling some lovely food and enjoying on the balconies of our homes. So great weather means great food on the plate and the most popular food in these glorious weather conditions are the Kebabs with pita bread in these Arabian countries.
Welcome to Kebaobalicious evenings at Aysha's Kitchenette. I have a few lamb/Chicken recipes with me best enjoyed in these winter months. You can make them hot or spicy, juicy or crunchy. You can rule the neighbourhood party circuit with these royal dishes ... You can make it a global cookout.
They make use of pantry staples and are an easy choice for an Instant party or Impromptu guests. Their goodness is so top-notch that they are sure to rock. I have decided to post the next few series of my recipes with kebabs and gravies of classic lambs. chops and poultry.
That is why I bring in a cool recipe here for the Arab world's most popular food - the Seekh Kebabs.
These chicken kabobs just need a quick bath in their marinade and they're ready for your grill. Serve with some pita bread and lemon wedges. The best part: you probably have all the ingredients in your kitchen right now!
INGREDIENTS:
2 cups keema (minced mutton/lamb/beef)
For marination:
1 Tbsp vinegar
2 Tbsp chopped fenugreek leaves
1/2 Tbsp garlic paste
1/2 Tbsp ginger paste
1 1/2 Tbsp salt
1/4 Tbsp powdered black pepper
1/4 Tbsp garam masala
2 Tbsp chopped coriander leaves
1 Tbsp finely chopped green chillies
Skewers to make the kebabs
For garnishing:
Oil for brushing
Chaat masala
Lemon wedges for garnishing
HOW TO MAKE:
Oman is one of the fewest countries in the world which does not get affected by extreme weather conditions. Winters here are heavenly and of course, summers are doggy - yes, ACs do save us. Temperatures in the summer months do not exceed 50 degrees C in most parts of this country and similarly, winters do not drop below 5 degrees. And we do enjoy pleasant weather conditions from mid October to Early May.
We all love barbequing on the cold sands near the beach side and sometimes we love spending cosy times at home after grilling some lovely food and enjoying on the balconies of our homes. So great weather means great food on the plate and the most popular food in these glorious weather conditions are the Kebabs with pita bread in these Arabian countries.
Welcome to Kebaobalicious evenings at Aysha's Kitchenette. I have a few lamb/Chicken recipes with me best enjoyed in these winter months. You can make them hot or spicy, juicy or crunchy. You can rule the neighbourhood party circuit with these royal dishes ... You can make it a global cookout.
They make use of pantry staples and are an easy choice for an Instant party or Impromptu guests. Their goodness is so top-notch that they are sure to rock. I have decided to post the next few series of my recipes with kebabs and gravies of classic lambs. chops and poultry.
That is why I bring in a cool recipe here for the Arab world's most popular food - the Seekh Kebabs.
These chicken kabobs just need a quick bath in their marinade and they're ready for your grill. Serve with some pita bread and lemon wedges. The best part: you probably have all the ingredients in your kitchen right now!
INGREDIENTS:
2 cups keema (minced mutton/lamb/beef)
For marination:
1 Tbsp vinegar
2 Tbsp chopped fenugreek leaves
1/2 Tbsp garlic paste
1/2 Tbsp ginger paste
1 1/2 Tbsp salt
1/4 Tbsp powdered black pepper
1/4 Tbsp garam masala
2 Tbsp chopped coriander leaves
1 Tbsp finely chopped green chillies
Skewers to make the kebabs
For garnishing:
Oil for brushing
Chaat masala
Lemon wedges for garnishing
HOW TO MAKE:
For the marination:
1) In a large bowl, mix lamb mince with few tbsp of vinegar, fenugreek leaves.
2) Then add garlic paste, ginger paste, salt and black pepper as per taste. Add chopped coriander leaves and green chillies.
3) Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
For the kebabs:
1) About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes at 205 degrees Celsius.
2) Brush them with oil and cook for another 2 minutes.
3) Garnish with the chaat masala, onions, lemons and serve along with a green chutney.
1) In a large bowl, mix lamb mince with few tbsp of vinegar, fenugreek leaves.
2) Then add garlic paste, ginger paste, salt and black pepper as per taste. Add chopped coriander leaves and green chillies.
3) Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
For the kebabs:
1) About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes at 205 degrees Celsius.
2) Brush them with oil and cook for another 2 minutes.
3) Garnish with the chaat masala, onions, lemons and serve along with a green chutney.
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