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From the grill: Delicious kebab and chicken with Syrian flavours

Kristianstad • Publicerad 14 juli 2021
Kebab and chicken  -  spices give a delicious Syrian touch
Kebab and chicken - spices give a delicious Syrian touch
Foto: Inga-Lill Bengtsson

The secret is ”seven spices”, a mixture from the Middle East. With white pepper, black pepper, cinnamon, cardamom, nutmeg , ginger and cloves – when you grill both delicious chicken and kebab.

With acidity from the lemon and flavours from seven spices, parsley and grilled tomatoes, you can add a Syrian touch to the summer's grill sessions.

– I've marinated the lamb for two hours, in a marinade from the Middle East, says Abdullan Fallaha.

– Just like the chicken. The longer you marinate it, the better it tastes.

Abdullah's kebabs are well- known for their great flavour.Before the pandemic he used to come to Kulturdagen, for  example, and sell his grilled kebabs.
Abdullah's kebabs are well- known for their great flavour.Before the pandemic he used to come to Kulturdagen, for example, and sell his grilled kebabs.
Foto: Inga-Lill Bengtsson

If you don't have an outdoor grill, you can always grill meat in the oven. In any case there will be plenty of smoky, juicy flavours, guaranteed. Maybe a bit less moist than on an outdoor grill, but tasty nevertheless.

Abdullah and his family live at Gamlegården. They've bought an allotment at Nosaby.

– We want to stay here, says his wife, Fatima Fallaha.

Vegetables straight from the grill taste very good too.
Vegetables straight from the grill taste very good too.
Foto: Inga-Lill Bengtsson

Ingredients Kebab

(four portions)

750 g minced lamb or beef

1 finely-chopped onion

2 garlic cloves, crushed

1 dl finely-chopped flat-leaved parsley

1 tsp 'seven spices'

Abdullah misses being able to sell his kebabs at Kulturdagen at Näsby.  His allotment is a comfort to him.
Abdullah misses being able to sell his kebabs at Kulturdagen at Näsby. His allotment is a comfort to him.
Foto: Inga-Lill Bengtsson

Method

1. Put the meat into a bowl.

2. Mix the chopped onion and garlic and the chopped parsley.

3. Mix with the meat in the bowl.

4. Add salt and all the spices and blend well.

5. With wet hands, form the meat into little 'sausages' about 10 cm. long. Thread them onto skewers.

6. Grill the skewers all round for 3–4 minutes.

Serve with salad greens and/or hummus.

Hummus.
Hummus.
Foto: Inga-Lill Bengtsson

Chicken

4 chicken breasts

1 tbsp paprika powder

6 garlic cloves, crushed

2 tbsp tomato puree

Juiced of 1 lemon

4 tbsp olive oil

0.75 dl Greek yoghurt

1 tsp salt

Fatima Fallaha shares her husband's interest in  growing vegetables and cooking. They love their allotment at Nosaby. Here with their grandchildren Abdullah (in yellow)  and Gaith.
Fatima Fallaha shares her husband's interest in growing vegetables and cooking. They love their allotment at Nosaby. Here with their grandchildren Abdullah (in yellow) and Gaith.
Foto: Inga-Lill Bengtsson

Method

1. Mix all the ingredients together in a bowl and cover with plastic foil. Leave for a couple of hours in the fridge or at room temperature for half an hour to let the flavours develop.

2.Thread the meat onto a skewer.

3. Grill 3-4 minutes on either side. In oven: Place the skewers on a baking tray and sprinkle with olive oil. Put the tray in the middle of the oven, which is pre-heated to 175 ' Grill the skewers for about 15 minutes.

4. Lay some pita bread on a tray, cover with parsley salad, then place the newly-grilled skewers on top. Serve at once!

Kebab.
Kebab.
Foto: Inga-Lill Bengtsson
Abdullah Fallaha and his family are from Syria. They have an allotment at Nosaby where they grow lots of different kinds of vegetables and fruit.
Abdullah Fallaha and his family are from Syria. They have an allotment at Nosaby where they grow lots of different kinds of vegetables and fruit.
Foto: Inga-Lill Bengtsson
Sofyan AswadSkicka e-post
Så här jobbar mosaik.kristianstadsbladet med journalistik Uppgifter som publiceras ska vara sanna och relevanta. Vi strävar efter förstahandskällor och att vara på plats där det händer. Trovärdighet och opartiskhet är centrala värden för vår nyhetsjournalistik.