while my friend chose to try the lamb kebab. When the wraps arrived, she took one bite and announced she could not eat any more, claiming the lamb meat was too gamey for her. I took a small piece ...

Adapted from "I Am From Here: Stories and Recipes From a Southern Chef" by Vishwesh Bhatt (W.W. Norton & Company) ...

Succulent skewered lamb kebabs that go perfect with some hari chutney and onion ringlets. A delicious recipe to cook on festivals such as Eid or as a starter dish at a get-together with friends and ...

Fresh tasting and easy to prepare, this kebab ... of meat. Bake for 3–4 minutes until browned. Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb ...

In a large bowl, combine ground lamb with jalapeños ... with your hands. Pat the meat into 6 burgers or roll into sausages and place on skewers. Grill the kebabs directly over a hot fire until ...

Thread the lamb and zucchini onto 12 long metal skewers and brush with oil. Season lightly with salt and pepper. Grill the kebabs over moderately high heat, turning, until the lamb is browned ...

About Kakori Kebab ... lamb or mutton grilled with a range of Indian seasoning and flavours. It derived its name from the city of Kakori on the outskirts of Lucknow. It is a very well-known Lucknow ...

First, these Turkish kebabs should be made from a male lamb less ... of thinly sliced raw onions with parsley and sumac are ...