Kebabs: 20 Recipes From Around the World Month of Fabulous

Grilled foods have been around from ancient times and barbecues are loved in most countries as times to get together cook and eat. My ebook has recipes you’ll learn to easily create fabulous kebabs and marinades. Get ready for your tastebuds to have a treat with flavours that explode with taste’s you may not have had before. Here’s a sauce I make with chicken tikka and kofte kebabs. Blend a cup of corriander with half a cup of mint leaves add one mild or hot chilli to a smooth paste add salt and lime juice. This is a lovely dip but also a marinade for cubed chicken to skewer and grill. Enjoy. Here’s a sample of the book Kebabs are actually anything that’s roasted on a stick (so yes, that includes marshmallows), but when we think of kebabs, there are three classic types that come to mind based on proteins used: meat, vegetables and cheese. Traditionally the most common are lamb, chicken and beef, although some countries use pork. Fish is also a common protein source; in some regions, spit-roasted meat, usually lamb, pork or goat, is popular. Other proteins such as seitan, tofu or tempeh can also be cubed for the vegetarian version. The type of protein also influences the choice of marinade or spices. For instance, the most common type of kebab in one region is the shish kebab made of lamb,