who likes kababs?

Answer 1

Kebabs rule.

Answer 2

I love kababs that are cooked just right and the meat is tender and juicey. It's even better when the flavors complimented with just the right amount of onion and tomato.

Answer 3

ME ME ME.....heres a recepie for u to try


Chicken Kebabs

Ingredients
150g chicken, skin removed, cut into 2 cm pieces
1 tomato, cut into wedges
1 green capsicum, cut into 3 cm squares
a little cooking oil

Marinade
2 small onions
1 clove garlic
1 piece of ginger, 1 cm long
2 level tablespoons tomato sauce
1 tablespoon light soya sauce
1 rounded teaspoon curry powder

Garnish ( optional )
1 lettuce leaf
cucumber and tomato slices


Method
1 Pound/ground the onions, garlic and ginger. Mix the tomato sauce, light soya sauce and curry powder in a bowl.

2 Add the pounded/grounded ingredients to the mixed ingredients in the bowl. Stir.

3 Marinate the chicken in a bowl of mixed ingredients. Leave it to stand for 15 minutes.

4. Put pieces of chicken, tomato and capsicum through skewers/satay sticks to make kebabs.

5. Arrange the kebabs on a grilling pan and brush them with a little cooking oil.

6 Preheat the grill on moderately high temperature and grill the kebabs for 5 minutes on each side.

7 Garnish and serve with rice ( preferably yellow rice ).

Answer 4

ME,

Kebab (from Persian and Arabic کباب, kabāb) means "grilled (or broiled) meat" in Persian and several other related languages. Alternative spellings are: kebap, kabob, kibob, etc. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish. Pork is never used for kebabs by Muslims because of the religious prohibition on the meat, but is sometimes used by non-Muslim sellers.

There are many varieties of kebab; the term has different meanings in different countries (see below). The generic term kebab usually refers to döner kebab in Europe, and to shish kebab in the United States, though its meaning varies.

Perhaps the earliest recipe is from the tenth-century Kitab al-Tabeekh كتاب الطبيخ (book of cookery) by Ibn Sayyar al-Warraq of Baghdad. His recipe for Kebab Khalis contains thin slices of lean meat, salted and grilled in an ungreased frying pan.

Answer 5

I love them. Yum!

Answer 6

i don't but i cook them all the time for my pakistani husband.

Answer 7

Me! Me! Me!!!

Answer 8

I do and you?