Adana kebabs are long, thin skewers of lamb mince barbecued with spices and served with grilled veggies and fresh lemon.
Blending Middle Eastern with Australian flavours, Adam shares his recipe for these juicy lamb skewers, coated in a wattle seed and bush tomato tahini.
This Syrian kabab is made from lamb mince and served on roasted tomatoes. Usually made on a charcoal barbecue, you can make a relatively simple version in a...
The name literally translates as ‘rice cake ribs’ as the traditional dish was made by cutting and mincing the beef, then forming it into rice cake shapes around...
We find this kind of dish ideal, because you can do all the work in advance and just grill everything up at the last moment. The taste of this marinade is explosive!
These potatoes are so crispy, smoky and nutty. And then there’s the kebab ... We really love all sorts of meats, but these kebabs really take the cake.
Iraqis love their kebabs to be rich, with a lot of fat in the meat. The tartness of the sumac is a perfect complement to the fatty meat.
Chicken kebabs aren’t traditional, but that’s never stopped us before! The added nuts make the dish exciting, and using spring onions (scallions) instead of...
The smoky sizzled flavour of these kebabs, paired with this sweet and savoury mango sauce, makes them a delicious vegetarian main.
Eat this spicy, flat kebab on its own with pieces of fresh bread; grilled mild green chillies and tomatoes are also always served alongside.
These falafel are less traditional and more Sabrina style – packed with herbs and bolstered with extra ﬂavour – but the results are every bit as satisfying.
Up your BBQ game with this pepperberry sauce, which brings a slightly sweet flavour before packing a peppery punch.
Black mustard seed is my stovetop gateway to ‘more’. Explore its astringent qualities with these machli kebabs.
Similar to a kofta, a seekh kebab consists of spiced ground meat shaped onto skewers and grilled. If cooking for a crowd, you can prepare the raw mince a day...