Arab Kebab with Buckwheat

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Arab Kebab with Buckwheat

Arab Kebab with Buckwheat
4 servings

1 clove of garlic

1 tbsp of vegetable oil

1 tbsp of lemon juice

1 tbsp of tomato paste

1/4 tsp of jeera (cumin)

1/4 tsp of ground chili pepper

1 kg of chicken

2 packets of Makfa buckwheat in packets

4 sprigs of dill

4 thin Armenian flatcakes (lavash)


20 minutes (+ 4-6 hours for marinating the chicken)


Additional properties For kids


1. Peel and chop the garlic; combine the garlic, the vegetable oil, the lemon juice, the tomato paste, all spices and salt in a bowl.

2. Cut the meat into small cubes and place it in the marinade. Refrigerate for 4-6 hours

3. Soak wood skewers in water and form kebabs. Grill the kebabs in the oven for 7-10 minutes at 200–210°С.

4. Pour water in a saucepan, add a little salt and bring to a boil. Shake the packets with buckwheat and gently lower them into the water. Reduce heat and cook the buckwheat for 7 minutes until ready. Let cool and remove the buckwheat from the packet.

5. Serve the chicken kebab on a flat cake to keep it warm, with buckwheat sprinkled with chopped dill on the side.

Cuisine Middle East cuisine
Dish type Entrees