Shredded Red Cabbage - Kebab Salad Recipe
Delicious shredded red cabbage in a lemon and olive oil salad dressing. Simple no-cook dressing to add to thinly sliced red cabbage, similar to Turkish kebab salad from takeaway shops in the UK.
Makes a flavoursome vegan or vegetarian side dish for many other Greek and Mediterranean dishes.
Shredded Red Cabbage Salad Ingredients
½ head - Red Cabbage
1-3 tbsp - Olive oil (mild or light) Do not use extra virgin/ virgin it will be too strong
1 large - Lemon freshly squeeze, should be about 3 tbsp
1 tsp - Salt
Optional -
1 tsp sugar add more/less to taste
This Turkish cabbage salad goes perfectly with our chicken or lamb shish kebab, video can be seen here -
0:00 Intro
0:05 Shredded Red Cabbage
0:12 Cut Cabbage
0:40 Salad Dressing for cabbage
1:38 Serve
1:50 Taste Test
1:56 What to serve with cabbage
2:11 Bloopers
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Red Cabbage Side Salad -
Takeaway Style Lamb Kebab -
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Spicy Beef Kebabs with Rice Pilaf
Print this recipe here:
Ingredients
The Pickled Onion Recipe here
The Tzatziki Recipe here
For the Kebabs:
2 pounds (900g) ground beef or lamb
2 small onions, peeled and quartered
1 small bunch of cilantro or parsley, washed and dried
4 garlic cloves
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
2 teaspoons salt, or to taste
2 serrano chillies
4 tablespoons olive oil
For the Rice Pilaf:
1/4 cup olive oil
4-5 scallions, thinly sliced
1 (16 oz/440g) can of chickpeas, drained
2 garlic cloves, grated or a teaspoon of granulated garlic powder
2 cups Basmati rice
2 cups water or broth
2 teaspoons salt
freshly cracked black pepper to taste
1/4 cup fresh lemon juice
Instructions
Make the Kebabs:
Place the ground beef in a large mixing bowl. Season with salt, cumin, and coriander.
In a food processor that has been fitted with the blade attachment add one of the quartered onions and pulse until very finely chopped. Be careful to not turn it into a puree. Transfer the chopped onion to a strainer and season with a pinch of salt. This will help draw out the liquid.
Chop the other onion and add to the strainer. After about 10 minutes, discard the liquid and add the onions to the beef mixture.
Add the garlic cloves to the food processor and pulse until minced. Add the serrano chillies and pulse until very finely chopped. Transfer the mixture to the mixing bowl.
Add the cilantro leaves along with the delicate stems to the food processor and pulse until very finely chopped. Add to the beef mixture.
Add the olive oil as well and knead until everything is evenly incorporated. It is best to do this with kitchen gloves. At this point the beef mixture can be covered with plastic wrap and refrigerated for 3-4 hours or overnight for maximum flavor.
Form the kebabs: Measure 3 oz (85g) of the meat mixture and form them into balls. Roll them into round patties or into approximately 6-inch long kebabs. Place them on a baking tray lined with parchment paper.
Freezer Instructions: At this point the kebabs can be wrapped with plastic wrap and stored in the freezer for up to 2 months. Thaw in the refrigerator and then grill, pan-fry, or cook in the air fryer.
Cook the Kebabs:
My favorite way to cook the kebabs is in a cast-iron skillet, pan-fried. Place a cast-iron skillet over medium-high heat and add a layer of olive oil. Once the oil is nice and hot, add 5-6 kebabs to the pan and cook them approximately 3 minutes per side. Transfer the kebabs to a tray that has been lined with paper towels to absorb any excess oil.
In the air-fryer: Preheat teh air fryer to 400 °F. Brush the kebabs with olive oil and cook them 4 minutes per side. serve.
Grill them in a barbecue grill: brush the kebabs with olive oil and grill 2-3 minutes per side.
Make the Rice Pilaf:
Rinse the rice 3-4 times with cold water to get rid of any dirt or excess starch. Soak in cold water for 10-15 minutes.
Add the olive oil and scallions to a pot and cook over medium heat for 3-4 minutes or until soft. Add the garlic and warm through.
Add the chickpeas and season with a pinch of salt and pepper.
Drain the water from the rice and add the rice to the pot along with 2 cups of water, lemon juice, and 2 teaspoons of salt.
Mix everything together and bring to a boil. Cover the pot with the lid and reduce the heat to low. Cook for 15 minutes.
Fluff the rice and serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Delicious EASY Chicken Croquettes | Chicken Appetizer
Crispy on the outside, and creamy on the inside, these Chicken Croquettes are a must-try appetizer! These Chicken Croquettes are perfect to prepare ahead and serve up freshly fried.
Full Written Recipe -
Roast Chicken Recipe -
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Blistered Cherry Tomatoes
Ingredients
- 15 Cherry Tomatoes
- Salt to taste
- Pepper, freshly cracked, to taste
- 1 tsp oil
Method
1. Cut the cherry tomatoes into halves.
2. Season them with salt, freshly cracked black pepper, and a drizzle of oil. Give them a mix so that they all get well-seasoned.
3. On a lined baking sheet, place the tomatoes cut side up and bake them in the oven at 350F/180C for 40 minutes.
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#platinitwithwendy #chickencroquettes #appetizer
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Bun Kebab | Kebab Burger | Lamb/Mutton Burgers | Patties | Special
- Lamb/Mutton Flat Round kebabs
- Kebab burgers
Ingredients:
MUSIC PROVIDED BY NCS: Ukulele
Will Bowlby's Rabbit & Pork Fat Kebab with Sulla Sauce & Carrot Pickle
Will Bowlby's rabbit kebab is inspired by a rabbit dish he had whilst in Rajasthan. Enriched with pork fat, flavoured with a Sulla spice mix and served alongside a sauce and carrots cooked in Kasundi (a Bengali mustard sauce), it's a delicious representation of some of the lesser-known flavours beloved in huge parts of India.
Source the rabbit mince and pork fat from a good butcher, and you'll find Kasundi sauce in Indian grocers.
See the full recipe here:
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Unbelievable! Miis Cooking a Delicious Doner Kebab?!
In this video, we'll be cooking a delicious doner kebab from Miitopia!
It's unbelievable but Miitopia has a delicious doner kebab recipe that you can easily follow to make your own delicious kebab at home! Watch and learn how to make this delicious Middle Eastern dish in just a few easy steps!
Refika Kebab Recipe:
My recipe is a little different than hers, but her technique is amazing and I'm sharing it with you guys for this MiiTopia recipe. Here's how you make it.
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Kebab:
1 lb ground beef, turkey, or a mix
3 TBL greek yogurt
1 onion, grated
2 tsp dried thyme
1/2 TBL Aleppo pepper or paprika
1/2 TBL powdered gelatin
1/2 TBL kosher salt
1/2 tsp black pepper
Butter or ghee, as needed
Kebab sauce:
1/2 cup greek yogurt
2 garlic cloves, crushed
8 mint leaves, minced
1/2 TBL lime juice
Salt and pepper, to taste
The rest:
Salad mix or lettuce
Sliced tomato
Sliced cucumbers
Pita bread
For the kebab: place meat, yogurt, onion, thyme, Aleppo pepper, kosher salt, and black pepper. Mix well. Form into a log and wrap in foil. Allow to marinate in the fridge for a day, then move to the freezer until ready to use.
Kebab sauce: mix all ingredients in a small bowl. Place in the fridge until ready to use.
To cook kebabs: take frozen kebab loaf out of the freezer. Using a sharp knife, shave off 1/4 inch pieces of meat and place on a small plate. Shave off as much as you need and keep the rest in the fridge.
Place a cast iron pan over high heat. Drizzle on a little butter or ghee and fry each piece about three to five minutes each side or until crusty and brown.
To assemble kebab: Spread kebab sauce on a warmed pita bread. Top with salad mix, cucumbers, tomatoes, and kebab meat. Serve while it's still warm.