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There are many variations of standard chicken kebabs, and this one features a simple marinade made from plain yogurt, onion, garlic, and spices that transform white or dark meat chicken into succulent, flavorful kebabs. Serve with bulgur and summertime vegetable salad or rice pilaf with orzo for a starch, and okra with tomato and olive oil or eggplant and veggie ragout as your veggie, and bread like lava.

Combine the yogurt, olive oil, garlic, pepper flakes, salt, and black pepper in a nonreactive bowl. Add the lamb cubes and toss to coat thoroughly. Let the lamb marinade in the refrigerator, covered, for 24 hr, stirring one or two times. Get rid of the lamb from the marinade and dispose of the marinade.

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Thread the tomatoes onto a different, flat skewer; thread the bull's horn peppers onto another flat skewer. Set up the grill for direct barbecuing and preheat to high. When prepared to prepare, brush and oil the grill grate, then organize all of the kebabs on the hot grate, and grill, turning with tongs, till the skins on the veggies are blistered and browned and the lamb is browned and done to taste, 8 to 12 minutes in all for well-done.

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Serve simultaneously, accompanied by the pitas and sumac (if utilizing) for spraying on top.

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Mediterranean For All "No matter how you kebab, you've discovered your location. It begins with the Mediterranean active ingredients you know and ends with new tastes you'll long for. Tastes you just obtain from seasoned kebabs hand-carved from a vertical rotisserie or grilled over an open flame. From The Latest Info Found Here , fries, salads, and sauces made in-house and like no place else, due to the fact that it's the only method we know how.".

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"Harbi" indicates real and the owner of Harbi Kebab is rather consumed with making the real Adana kebab the method the locals in Adana like it. This place became my new favorite to have a strong Adana kebab and lamb ribs. These 2 products on the menu are both my and the owner's preferred.