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allrecipes.com/Recipe/Kabab-Barg/
 (1) - Total time: 8 hrs 25 mins - Prep time: 15 mins
An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron.
indianfood.about.com/od/chickendishes/r/reshmikabab.htm
 (1) - Total time: 24 hrs - Prep time: 24 hrs
This delicious kabab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. Serve it with Mint-Coriander Chutney, thinly sliced onions and hot...
www.epicurious.com/recipes/food/views/lamb-kabab-231920
 (2) - Total time: 10 mins
(Chenjeh kabab) Editor's note: The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added...
www.bigoven.com/recipe/93786/Grilled-Beef-Kababs
 (2) - Total time: 1 hr
Try this Grilled Beef Kababs recipe, or contribute your own. "Beef" and "Grill" are two of the tags cooks chose for Grilled Beef Kababs.
www.bigoven.com/recipe/164675/Pepper-Chicken-Kababs
 (1) - Total time: 48 hrs 30 mins
Grill these with some favorite veggies like cauliflower, onion, mushroom, peppers, to make a complete dinner.
www.bigoven.com/recipe/138712/Kakori-Kabab
Total time: 1 hr
Try this Kakori Kabab recipe, or contribute your own. "Femina" and "Kabobs" are two of the tags cooks chose for Kakori Kabab.
tarladalal.com/Paneer-Cheese-Wale-Kabab-16532r
 (1) - Prep time: 5 mins
Kebabs made of paneer and filled with melting cheese. Serve with green chutney.
tarladalal.com/Paneer-Taash-Kabab-10282r
Prep time: 15 mins
Paneer taash kabab is a delectable kabab roll recipe with paneer or crumbled cottage cheese mixture. The paneer taash kabab can be placed in a roomali roti and served with chutney and onion rings as main course or even packed...
www.recipebinder.co.uk/recipe.aspx?rid=26706
www.saveur.com/article/recipes/jujeh-kabab
A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.
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