Your microwave is the secret behind the grilled baby potatoes in these lamb kebabs—they’re par-cooked to shave down grill-time and insure that the meat is perfectly cooked at the same time.

This ultimate whole lamb kebab is a feast for true meat lovers! Skewered and roasted over an open fire, the lamb develops a crispy, golden-brown crust while remaining juicy and tender inside.

Toss in the lamb so that all the cubes are coated ... and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping. Recipe courtesy of Feeding ...

A tender lamb kebab grilled over open fire, followed by a soft, sweet strawberry pie—cooked from scratch by a couple in the heart of nature. Simple, flavorful, and full of warmth.

4 pounds lamb loin, trimmed of fat and sinew and cut into 32 two-ounce pieces (boneless leg of lamb can be substituted) Combine the mustard, honey, curry powder, garlic, lemon juice, and oil in a ...

Lamb and beef kebabs typically get the lion’s share of attention, but that’s not the case at Adana, a modest family-run restaurant in Glendale with a destination-worthy chicken koobideh and an ...

Shahi Dastarkhwan, a cookbook of Rampur cuisine written by Latafat Ali Khan Rampuri and published in 1954, has a recipe for sabut raan kabab (whole leg of mutton kabab) which has the raan ...

Kebab aur Sharab, on the Upper West Side, celebrates flat yogurt kebabs, lamb chops on a long pole, and more. Much of the menu is drawn from Delhi and Punjab, but other parts of India come into ...