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Sharjah, recipe




Traditional food, including kebab and hares, is often made from lamb. Various side dishes, including rice and specially cooked wheat, serve as a complement. Kebab remains the most popular and beloved treat; It can be tasted not only in national restaurants but also in one of the street stalls that are typical of Sharjah. The term KABAB, without specifying the type, refers to the way of grilling meat. It is possible that the origin of the name KABAB comes from the word “kababo” which means “burn” or “char” depending on the language of the ancient Assyrians who have traditionally lived throughout Iraq, northeastern Syria, northeastern Iran, and southeastern Anatolia. And these are the INGREDIENTS:

libro de ingredientes



Boneless leg of lamb of 1 kg.

1 green and 1 red bell pepper, cut into 2-3 cm squares.

½ kg of medium onions, cut into quarters.

½ kg of ripe tomatoes, cut into quarters.

½ cup of extra virgin olive oil.

Juice of a lemon.

2 crushed garlic cloves.

½ cup chopped fresh cilantro.

A pinch of turmeric (optional)

2 bay leaves.

A tablespoon of Ras El Hanout, which is a typical spice that we buy here in the market.

Salt and ground black pepper.





First, we are going to clean the lamb of fat and nerves and cut it into 4 cm cubes.

Mix the oil, lemon juice, garlic, cilantro, turmeric, bay leaves, ras el hanout, salt, and black pepper. Add the meat and marinate for about 12 hours.

Then we are going to alternately skewer the pieces of meat, peppers, onion, and tomato on skewers, preferably metal (if we grill on the barbecue) or wood (if we use the griddle). Or if you want just the pieces of meat.

We grill over charcoal, turning from time to time, and serve with pita bread, white rice, and salad.

 Apart from the lamb meat, you can make skewers with beef, chicken, turkey, or liver. Ras El Hanut, is a traditional seasoning mix of the region, it can be easily found in shops selling Arab products. If you can’t find it, you can mix it in equal parts: ground white and black pepper, turmeric, ground cumin, ground ginger, and a pinch of hot paprika.

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I want to thank Fabiola Ruiz Bedolla, our Mexican Sign Language interpreter, and her entire team of collaborators, as well as a very special thanks to Mercedes Obregón, director of the Pedagogical Institute for Language Problems, IAP. IPPLIAP. Thank you for joining this project and all of you for making it possible!

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