Middle Eastern Food, Recipes and Cuisine

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Narrow Results You've Selected: Middle Eastern Grill/Barbecue Remove all Source Saveur (9) BBC Good Food (1) Bitchincamero (1) Eating Well (1) Los Angeles Times (1) Show all... recipes.com (1) Difficulty Easy (9) Medium (1) Main Ingredient Lamb (4) Beef (3) Chicken (3) Vegetables (2) Bread (1) Show all... Cheese (1) Nuts (1) Potato (1) Tomato (1) Course Main Course (10) Appetizers (3) Side Dish (2) Bread (1) Dessert (1) Show all... Sandwich (1) Season Summer (9) Spring (3) Occasion Backyard BBQ (7) Topic Recipe (14) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Grill/Barbecue"; var omni_prop8 = "Cuisine:Middle Eastern,Technique:Grill/Barbecue"; var omni_pageName="saveur:"+omni_prop12; 05/21/2013 Simit Kebap (Ground Lamb, Bulgur, and Pistachio Kebabs) A thick pistachio purée is folded into a mix of ground lamb and bulgur in these garlicky kebabs. Issue #157 05/20/2013 Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken) This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq. Issue #157 02/20/2012 Jujeh Kabab (Spiced Chicken and Tomato Kebabs) A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs. Issue #145 04/13/2011 Kafta (Lebanese Beef Kebabs) This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011). Issue #138 04/12/2009 Spiced Lamb Kebabs These spiced, succulent kebabs can be formed into either cylinders or patties. Issue #120 03/06/2007 Persian Ground Meat and Onion Kebabs This is our adaptation of a popular Iranian dish made with beef, lamb, and a pinch of saffron. Issue #73 10/27/2005 Arab Pancakes This recipe flavors the syrup with lemon juice alone, but typically orange blossom and rose waters are used too. Issue #70 09/01/2005 Lamb Shish Kebab Shish kebab, one of the most popular meat dishes in the Middle East, was probably invented centuries ago by soldiers or mountain tribesmen who impaled bits of meat on their swords to roast over wood fires. Issue #60 03/07/2012 Pita Bread This recipe for these light and fluffy pitas are courtesy of Molyvos Restaurant in New York City. Does Not Apply 05/07/2010 Tabbouleh with Grilled Vegetables Zucchini, onions, mushrooms and tomatoes turn a tabbouleh salad into a meal. Does Not Apply Source: Eating Well 05/05/2010 Moroccan-Rubbed Steak And Sweet Potatoes Six fragrant spices combine to give this steak rub the aromas of the Marrakech marketplace. Does Not Apply Source: recipes.com 12/31/2009 Grilled Chicken & Fennel Kebabs with Tzatziki Fennel adds a sweet and slightly spicy kick to traditional chicken kebabs, and takes on a mildly smoky character when grilled. With a cool tzatziki sauce, these kebabs are great on their own or paired with pita bread. Continue... Does Not Apply Source: Bitchincamero 08/02/2009 Paneer Kebabs Thick cubes of Indian paneer cheese work as a perfect substitute for meat in this vegetarian kabob recipe. Does Not Apply Source: BBC Good Food 09/15/2008 Indian-Spiced Grilled Lamb This recipe—from a June 2008 Los Angeles Time article about outdoor grilling by the paper’s food editor, Russ Parsons—calls for a boneless leg of lamb. That compact cut cooks evenly on a grill and is easy to carve. Does Not Apply Source: Los Angeles Times