Latest news with #kebabs
Irish Times
2 days ago
- Business
- Irish Times
Delhi2Dublin at Priory Market review: Indian fast food that hits the spot
Delhi2Dublin Address : Priory Market, Main Road, Tallaght, Dublin D24 YYK4 Telephone : N/A Cuisine : Indian Website : Cost : €€ What's on offer? Delhi2Dublin is a small family outfit which is finally planting roots after years on the market circuit. Its new base at Priory Market in Tallaght is its first permanent home. The menu, chalked on a blackboard, wanders across India 's street food map. You'll find samosas, hand-folded momos, pani puri, and vada pav, the Mumbai potato burger. Sides stay snacky – masala fries dusted in Delhi-style seasoning. 'Kebab-ish' ups the portions. There's a kebab platter with minced or seekh-style kebabs, salad, chutney, mayo and masala chips; a naan sandwich with kebabs, salad, peppers, onions and cheese; or loaded fries topped with kebabs, chutney, mayo and cheese. 'Big Bites' mean full meals; a crispy butter chicken rice bowl with potato bhaji, chickpea rice and cucumber salad, a naan wrap of the same, a chicken tikka masala burger stacked with fried fillets, mint slaw and masala fries, or chicken tikka masala loaded fries. READ MORE Dishes such as like the chicken rice bowl, loaded fries with chicken tikka or kebabs, and the loaded naan sandwich are proving to be the most popular choices. What did we order? Chicken samosas, the crispy butter chicken rice bowl, a lamb kebab platter and a loaded naan wrap. How was the service? This is a popular food stall, so there was a queue and a bit of a wait. You're given a buzzer that goes off when your order is ready. Delhi2Dublin is a popular outlet in Priory Market How was the food? The chicken samosas were a mixed bag. The filling of mashed veg and cumin was good, and the dipping sauce worked, but they were greasy and not very crisp. The crispy butter chicken rice bowl was as expected; breadcrumbed chicken with a spicy butter sauce, sticky rice, chickpeas and a fresh minty sauce on top of lettuce. The sauce was good, and the chickpeas and mint gave it a nice lift, though it's more a fast-food version than a proper curry. The lamb kebab platter came with a kofta-style minced lamb kebab, salad, dressing and masala chips. The chips were salty but a bit limp – fine for soaking up sauce but not much crunch. The loaded naan wrap used the same chicken and salad as the rice bowl, but in a large naan folded over, with plenty to eat. Overall, it is fast food that hits the spot if you want saucy, filling carbs. Delhi2Dublin is open daily, 11am-10pm What about the packaging? Everything is served in cardboard packaging. What did it cost? It was €45 for lunch for three people: chicken samosas, €4; crispy butter chicken rice bowl, €14; lamb kebab platter, €13; and loaded naan wrap, €14. Where does it deliver? Takeaway and dine-in only. Open daily, 11am-10pm. Would I order it again? Yes, Priory Market is a vibrant market with a great atmosphere, and the food here – particularly the lamb kofta – is perfect for eating on site.
CBC
2 days ago
- General
- CBC
Juicy sirloin steak kebabs with pineapple and halloumi are the new star of grilling season
These juicy kebabs begin with sirloin steak marinated overnight in a savoury-sweet blend of soy sauce, garlic and pineapple juice, which help to tenderize this inexpensive cut of beef* while adding a ton of flavour. The meat is then threaded onto skewers with summer vegetables, sweet pineapple and salty halloumi, creating a delicious mix of tastes and textures. Perfect for grilling season, these kebabs make an easy, crowd-pleasing meal that's both satisfying and fun to eat. Note: Sirloin tip steak can be tough when grilled without marination. If you're low on time or prefer to grill without marinating, you can substitute beef tenderloin or rib-eye. Ingredients 500 g beef sirloin tip steak, cut into ¾- to 1-inch cubes* 3 large garlic cloves, finely chopped 2 tbsp soy sauce 1 cup pineapple juice 2 tbsp olive oil 200 g halloumi cheese, cut into ½-inch cubes 1 large red pepper, seeded and cut into 1-inch pieces ½ large zucchini, halved and cut into ¼ inch half moons 1 cup pineapple, cut into ½-inch cubes Red onion salad: ½ small red onion, halved and thinly sliced 2 tsp sumac ¼ cup microgreens or finely chopped parsley Preparation Add meat to a large bowl and mix with garlic, soy sauce and pineapple juice. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.* When ready to cook, remove steak from the fridge and let it come to room temperature. If using wooden skewers, soak them in cold water for 10 minutes. Thread the beef, halloumi, vegetables and pineapple onto wooden or metal skewers, adding two pieces of vegetable, pineapple or halloumi between each piece of beef. Heat a grill or large griddle on high and brush the surface with olive oil. Working in batches if needed, place the skewers on the grill and cook on all sides, rotating every 2 to 3 minutes, for a total of 8 to 12 minutes. Use a flat spatula to slowly and gently flip the skewers to prevent the halloumi and pineapple from sticking. Once cooked, place kebabs on a large platter, cover with foil and let rest for 5 minutes before serving. Garnish with red onion salad.
Condé Nast Traveler
07-07-2025
- Entertainment
- Condé Nast Traveler
Saffy's — Restaurant Review
What were your first impressions when you arrived? A younger sibling to Bestia and Bavel, this relaxed Middle Eastern restaurant located on Fountain Avenue makes a lively first impression. Inside, the space is what you might expect from a retro- modern Moroccan room, with saffron colored banquettes and a curvilinear bar. It all feels effortlessly glamorous and welcoming, which is exactly what you want from a Hollywood restaurant that doesn't take itself too seriously. Indeed, don't be surprised to spot diners eating with their hands, dunking falafels in the tangy hummus without a care in the world. What's the crowd like? It's constantly busy and buzzing, drawing a mix of industry folks who appreciate that you can actually get a table without three weeks' notice and locals who've made this their go-to neighborhood spot. The vibe skews more approachable than its Arts District siblings. What should we be drinking? They have very tasty cocktails, such as the Mango Lassi and the Clarified Milk Punch, that complement the Middle Eastern flavors without overwhelming them. Heavy on Iberian Peninsula and Mediterranean vinos, the wine list knows its audience: The selections pair beautifully with kebabs and don't break the bank. There's also a $40 corkage fee, so you can bring in your favorite. Main event: the food. Give us the lowdown—especially what not to miss. The kebabs and shawarma rule this place, and the generous portions come with the works: laffa, tahini salad, chill crunch, and beet amba. The roasted vegetables are having a moment here, and most dishes cost less than $26 yet still taste worthy of a special occasion. This is Middle Eastern cuisine that honors tradition while speaking fluent LA. And how did the front-of-house folks treat you? The staff is friendly and relaxed, treating you as if you were a regular, even when it's your first time in. What's the real-real on why we're coming here? This is the kind of neighborhood joint you wish your own hood would have—and it happens to have serious pedigree. You're coming because it delivers delicious Middle Eastern dishes in a setting where you can actually relax and enjoy yourself. Yalla! (That's 'let's go' in Arabic.)
Telegraph
03-06-2025
- General
- Telegraph
Chicken Adana kebabs with Turkish tomato salad
I love the simplicity of Turkish kebabs cooked over charcoal. Every time I make them – whether with lamb, chicken or offal – I'm taken back to my East End days, hanging out at Mangal Ocakbasi on Arcola Street. The tomato salad was another go-to: fresh, salsa-style and just as uncomplicated as the kebabs themselves. You can also skewer some wedges of red onion and long Turkish peppers to cook alongside the meat. They char up beautifully and make the perfect, smoky sidekick to those juicy kebabs. Requires chilling time. Overview Prep time 25 mins Cook time 10 mins Serves 4 Ingredients For the kebabs 600-700g chicken mince 2 tbsp chopped parsley 2 tsp chilli flakes 2 tsp sumac, plus extra for dusting For the tomato salad 3 medium tomatoes, finely chopped, seeds and all 1 medium red onion, finely chopped 1 tbsp chopped parsley 1 tbsp chopped coriander 1 red chilli, finely chopped 1-2 tbsp olive oil Method Step In a bowl, mix 600-700g chicken mince with 2 tbsp chopped parsley, 2 tsp chilli flakes and 2 tsp sumac and season. Step Divide the mixture into 8 portions and mould around skewers (preferably long, flat Turkish kebab skewers to make long, slightly flattened kebabs). Transfer to a tray, cover and chill for 1-2 hours. Step Transfer to a large chopping board and dice all the ingredients together, using a large sharp knife. You want to ensure the salad is finely diced. Put it back into the bowl, stir in 1-2 tbsp olive oil then season to taste. Step Heat the barbecue or a griddle pan set over a high heat. If you are using long, flat skewers, you can remove the grill bars from the barbecue and rest the ends of the skewers on the edges of the barbecue to cook directly over the coals. Otherwise, place your kebabs on the grill bars or in the pan. Cook for 3-4 minutes on each side, or until the kebabs are nicely charred, firm to the touch and cooked all the way through.
Daily Mail
31-05-2025
- Business
- Daily Mail
YouTube star Spanian's surprising response to arsonists who targeted his kebab truck in Melbourne
YouTuber Spanian's foray into the Melbourne food scene seems to have ruffled a few feathers with one of his kebab trucks targeted by arsonists. Firefighters were called to Bell Street in Preston about 4am on Saturday following reports the truck had been set alight using flammable liquid. The blaze was extinguished and the damage confined to the trailer, which had been moved to the site in early May ahead of a grand opening on May 16, which Spanian, 38, said was 'the biggest turnout we've ever had'. The ex-career criminal, turned filmmaker and entrepreneur - whose name is actually Anthony Lees - launched Spanian's kebabs in Sydney which has since expanded to multiple locations. In a video shared to his social media on Saturday, he seemed unfazed by the attack. 'They burnt the front wall, but it's not an issue, there's another truck already on the way,' he said. 'We've got a factory of trucks, we'll get this one rewrapped.' He then explained it is locals, not him, who owns the trucks. 'I just want to get that out there. The trucks are part of your community, and those people from your community save up for these trucks and they have to pay for it. They're your people,' he said. He then changed the subject to his successful Melbourne launch and suggested competitors might have been responsible. 'I thought Spanian's Kebabs were shit. Well guess whose kebabs they're trying to burn down?,' he said. 'Guess who's got the best kebabs in Australia? Melbourne will be back open soon.' The Sydneysider has built a large online fanbase following a rocky start in life. Spanian spent a total of 13 years in prison before the age of 30 for various offences including a ram raid on an ATM, assaults and drug distribution. After his release, he briefly tried his hand at a career as a drill rapper before finding a large audience posting videos on YouTube. He released an autobiography in 2021, but it was quickly dropped by his publisher over controversial comments he made about the LGBTQI+ World Pride events, claiming that an agenda was being pushed to children.
