Dine in My Halal Kitchen by Sedghi Hayedeh;

Author:Sedghi, Hayedeh; [Sedghi, Hayedeh]
Language: eng
Format: epub
Publisher: Marshall Cavendish International (Asia) Private Limited

After shaping meat onto skewers,

you can use your finger to make

marks at 2.5-cm (1-in) intervals.

This creates bite-size portions

when the kebabs are cooked.

After grilling, let kebabs rest a

while before carefully taking

them off the skewers. It is

traditionally important to serve

them in long pieces.

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When served with rice, these kebabs become a meal known as

chelo kabab. The grilled tomatoes are served whole, which diners

take from the serving plate to put on their own, where the charred

skins are removed and set aside, not eaten.

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