xiaoxl/recipe_data huggingface dataset:
Sear-Roasting Steak Marinade (Cliff House Copycat)


Ingredients:
brown sugar, fish sauce, soy sauce, sambal oelek, garlic powder, curry powder, mustard powder, ginger powder, cinnamon

Directions:
Mix all ingredients together.  Use as a marinade for beef steaks.  Allow the meat to marinate over night. Preheat oven to 400 degrees F. In a cast-iron frying pan over medium-high heat, heat 2 tablespoons olive oil. Remove steaks from marinade. Sear the steaks on all sides (they will look back & chared because of the sugar in the marinate], moving them with tongs a little so they don't stick to the bottom. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook  until desired temperature:
Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving.
As a toper: Reduce 1/2 of dry red wine to a syrup consistency . Add the juices that accumulate from resting steaks. Remove pan from heat. Add the 2 tablespoons of butter and mix it in by swirling the pan. Pour over steaks just before serving.
Whiskey Pretzels


Ingredients:
butter, brown sugar, garlic powder, cayenne pepper

Directions:
Pre-heat oven to 250 deg F.
Add butter, whiskey, brown sugar, garlic and cayenne to saucepan and cook over low heat until melted.
Spread pretzels on a baking sheet and pour butter mixture over pretzels.  Toss to coat.
Bake 10 minutes.  Stir mixture and bake 10 more minutes.
Allow to cool and enjoy!
Roasted Shrimp Stock


Ingredients:
olive oil, water, onion, celery, garlic cloves, fresh parsley, peppercorns, bay leaves, sea salt

Directions:
Preheat oven to 375 degrees. Toss shrimp shells with olive oil and garlic salt and spread evenly over an aluminum foil lined baking sheet or roasting pan. If they are not in a single layer, spread over two pans. Roast in oven for 15-20 minutes or until well-browned.
Combine all ingredients except for sea salt in a large stockpot and bring to a boil, then lower heat, cover and simmer for one and a half hours. If you prefer a richer stock, boil at a medium heat uncovered so that the water evaporates and the stock tastes as you'd like. You will end up with less stock this way. Add salt to taste in the last 10 minutes. Tip: I actually rinse my aluminum foil with all the browned bits (called fond in cooking terms] in a large bowl with my water to get all the amazing flavor this brown stuff provides and use that water in the stock. You don't have to do this, but it will make your stock all the richer!
Strain out solids with a large colander first, discarding solids. Re-strain the stock with fine strainer to remove the finer debris, pressing the solids with a spoon and scraping the bottom of the fine strainer into the stock to get all the goodness.
Use immediately, or place in freezer-safe containers and freeze up to 6 months. Great for shrimp bisque, any rice dish with seafood that requires stock like paella or jambalaya, gumbo, etouffee, etc. Enjoy!
Homemade Chicken Pot Pie
Category: meat-and-poultry
By Kyoo 

Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!

Ingredients:
2  refrigerated 9-inch pie crusts, at room temperature, divided
1 tablespoon olive oil, or as needed
2  boneless, skinless chicken breasts, pounded thin
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
salt and ground black pepper to taste
⅔ cup chicken broth
⅓ cup butter
1 clove garlic, minced
⅓ medium onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup all-purpose flour
1 ¾ cups chicken broth
⅔ cup milk
1 (8 ounce) package frozen mixed vegetables, thawed
aluminum foil

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust. Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool. Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side. Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings. Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens. Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken. Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired. Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 1 9-inch pot pie

Calories: 402
Fat: 26 g
Saturated fat: 9.4 g
Carbohydrates: 30.5 g
Sugars: 1.6 g
Dietary fiber: 3.1 g
Protein: 11.8 g
Cholesterol: 41.1 mg
Sodium: 842.2 mg
Prosperity Stir-Fry


Ingredients:
sweet peas, corn, cornstarch, honey, maple syrup, cold water, cornstarch

Directions:
Mix all ingredients for the sauce in a small bowl.
Cut Nian Gao into bite-sized pieces. Lightly dust with cornstarch.
Heat peanut oil in a frying pan. Pan-fry Nian Gao for about 2 minutes per side over medium heat. Set aside.
In the same pan, add peas, carrots, young corn, and onions. Sautee for 3-4 minutes over high heat.
Return Nian Gao to the pan and pour in the sauce mixture. Cook for about another minute, stirring continuously.
Dijon Mustard


Ingredients:
dry mustard, water, white wine vinegar, mayonnaise, sugar

Directions:
"Mix all ingredients."
Browned-Butter Glaze


Ingredients:
unsalted butter, confectioners' sugar, salt, lemon juice, lemon, zest of

Directions:
Melt the butter over medium-low heat until golden brown. (Careful! Butter burns quickly].
Whisk the sugar, salt, milk, lemon juice, and zest together.
Add the melted butter in a stream while whisking until smooth; drizzle over cake.
Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup
Category: soups-stews-and-chili
By Becky!

This yummy gluten-free soup is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!

Ingredients:
1 (32 ounce) carton gluten-free chicken broth
1 pound skinless, boneless chicken thighs
1 (14.5 ounce) can fire-roasted diced tomatoes
1  onion, chopped
2  carrots, chopped
½ cup water
2 stalks celery, chopped
2 teaspoons minced garlic
1 teaspoon dried basil leaves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes  (Optional)
1 cup frozen mixed vegetables
¼ cup uncooked long-grain rice

Directions:
Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover. Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add   and rice. Cover and cook on High until rice is tender, about 1 hour.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 6 servings

Calories: 197.6
Fat: 5.6 g
Saturated fat: 1.4 g
Carbohydrates: 19.8 g
Sugars: 5.4 g
Dietary fiber: 3 g
Protein: 15.9 g
Cholesterol: 49.2 mg
Sodium: 1167.9 mg
Pumpkin Pancakes


Ingredients:
egg, milk, canned pumpkin, butter, flour, brown sugar, baking powder, baking soda, salt

Directions:
Beat egg in medium bowl. Add milk, pumpkin, butter and vanilla; mix well. Mix remaining ingredients in large bowl until well blended. Add pumpkin mixture; stir just until blended. Let stand 5 minutes.
Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
Traditional Scottish Oatcakes


Ingredients:
oatmeal, whole wheat flour, bicarbonate of soda, sea salt, boiling water

Directions:
Pre-heat the oven to 200c or 400f.
Cover a baking tpay with greaseproof paper.
Melt the lard until compleately melted.
Place dry ingredients in a bowl and add melted lard and water.
Mix until dough is formed.
Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
Place on a wire rack to cool.
North African Orange Salad


Ingredients:
oranges, pomegranate seeds, orange zest, pistachios, honey, water, cinnamon

Directions:
In a bowl, mix oranges, pomegranate seeds, almonds and pistachios toether., Microwave honey and water together for 30 seconds and stir., Pour honey mixture over fruit nut mixture and toss lightly until coated., Sprinkle with cinnamon and orange zest., Enjoy.
Shrimp Versailles


Ingredients:
green onions, butter, cream cheese, milk, swiss cheese, dry white wine, butter, angel hair pasta

Directions:
Cook green onions in 3 Tbsp of butter in a large skillet over medium heat until tender.
Add shrimp& cook over medium heat 5 minutes or until shrimp turn pink-stir occasionally.
Remove shrimp with slotted spoon.
Add cream cheese& milk to skillet& cook over low heat.
Stir constantly until cheese melts.
Stir in swiss cheese& wine.
Add shrimp& red pepper.
Stir constantly until heated.
Pour shrimp mixture into a lightly greased casserole dish.
Combine breadcrumbs& butter.
Sprinkle over casserole.
Broil 3 to 5 minutes or until golden.
Serve shrimp over cooked pasta.
Grandma's Skillet Pineapple Upside-Down Cake
Category: desserts
By Jen S.

This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!

Ingredients:
1 stick butter
1 ½ cups packed brown sugar
1 (20 ounce) can sliced pineapple
1 (4 ounce) jar cherries
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups white sugar
½ cup butter
2  eggs
1 cup milk
2 teaspoons vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside. Sift flour, baking powder, and salt together in a bowl. Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet. Bake in the preheated oven until cake is golden brown, about 40 minutes. Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 cake

Calories: 465.2
Fat: 16.7 g
Saturated fat: 10.3 g
Carbohydrates: 77.2 g
Sugars: 61.2 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 73.3 mg
Sodium: 339.6 mg
Braised Lamb Shanks With Fresh Rosemary


Ingredients:
lamb shanks, olive oil, onions, carrots, garlic cloves, dry red wine, diced tomatoes with juice, low sodium chicken broth, beef broth, fresh rosemary, fresh thyme, lemon zest

Directions:
Sprinkle lamb with salt and pepper.
Heat oil in heavy, large pot over medium-high heat.
Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
Transfer to bowl.
Remove all but about 2 tablespoons of oil from pan.
Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
Stir in all remaining ingredients.
Return lamb to pot, pressing down to submerge.
Bring liquid to boil, reduce heat to medium low, and cover.
Simmer until meat is tender, about 2 hours.
Uncover pot; simmer till meat is very tender, about 30 minutes.
(Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.] Transfer lamb to platter; tent with foil.
Boil juices in pot till thickened, about 15 minutes.
Season with salt and pepper and spoon over lamb.
Simple Baked Apples


Ingredients:
apples, sugar, cinnamon, nutmeg

Directions:
Preheat oven to 400* F.
Core apples and place in a baking dish
Blend sugar with spices; spoon an equal amunt into each apple.
Cover bottom of baking dish with 1/4 inch boiling water.
Bake until soft (30 minutes or more].
Several times during baking, spoon pan juices over apples.
Iced Coffee (Dunkin Donuts)


Ingredients:
coffee, milk, sugar

Directions:
Put sugar in a large glass., Drop in ice cubes., Pour coffee over ice and add milk., Stir until sugar is melted., That's it!
Crispy Shrimp Stuffed Pork Meatballs! #RSC


Ingredients:
parmesan cheese, shrimp, ground pork, egg, chives

Directions:
In a bowl, mix bread crumbs, parmesan & 1 tablespoon Hidden Valley Original Ranch Dip mix.  Set aside.
Place shrimp on a plate & sprinkle with 1 teaspoon Hidden Valley Original Ranch Dip mix. In another bowl,.
mix pork with half of the bread crumb mixture & egg.  Mix well.  Add 1/2 of chives to remaining bread crumbs.
Place one shrimp in the center of a scoop of pork & tightly form into balls.  Roll balls in remaining.
bread crumbs.  Fry meatballs in a non stick skillet for 10-12 minutes until cooked thoroughly.  While.
meatballs are cooking, add remaining Hidden Valley Original Ranch Dip mix & remaining chives to greek.
yogurt. Mix well.
Drizzel yogurt in martini glasses.  Place meatballs in glass & serve immediately.  Serves 4.
Lamb Stew


Ingredients:
olive oil, onions, garlic cloves, lamb stew meat, water, white wine, potatoes, carrots, mushroom, diced tomatoes, tomato paste, black pepper, rosemary, mint

Directions:
Heat oil in dutch oven over medium heat., Add onion and saute until translucent., Add garlic and saute 2 minutes., Add meat and cook 10 minutes until brown., Add water and wine., Cover, reduce heat, and simmer 1 hour., Cut carrots and potatoes into chunks., Quarter mushrooms., Add rest except herbs., Cover., Cook medium heat for 30 minutes., Add herbs., Simmer 2 minutes.
Summer Corn & Blueberry Salad


Ingredients:
fresh blueberries, cucumber, red onion, fresh cilantro, fresh lime juice, extra virgin olive oil, honey, ground cumin, salt

Directions:
In a dutch oven bring salted water to boiling.  Add corn.  Cook, covered, 5 minutes, or until tender.
When cool enough to handle, cut corn from cobs.  In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt.  Cover, shake well to combine.  Add to salad and toss.
Cover and refrigerate overnight.
Harira Soup


Ingredients:
lamb, onions, garlic cloves, carrots, roma tomatoes, tomato paste, cumin, paprika, ras el hanout spice mix, chickpeas, red lentil, fresh cilantro leaves

Directions:
Season lamb with salt and pepper. In 1 tablespoon olive oil, brown the lamb just until browned on all sides. With a slotted spoon, remove lamb to a plate and set aside.
Add the onion and garlic to the juices that the lamb has released until translucent, 2-3 minutes.
Add carrot and sauté for 1-2 minutes.
Add diced tomatoes, tomato paste , and spices (Has el Hanout, Cumin and Paprika].  The Moroccan blend, Has el Hanout, which is Arabic for "head of the shop" which implies that the spices used are the best the shop has to offer, is a spice blend of over 30 spices. Spices may vary but tend to include cardamom, clove, cinnamon, coriander, cumin, paprika, turmeric, peppercorn, to name a few.
Add the lamb broth, chick peas and lentils to the pot.
Add the lamb back to the pot and simmer until lentils are tender. If using lamb loin, which does not have a lot of fat, add it toward the end of the cooking process. If using shoulder, add it in the beginning so it can stew and become tender.
Cilantro makes this dish! Chop a big bunch and add it to the soup a few minutes before the soup is done. Save some to the side to use as garnish.
Chicken and Turkey Marinade
Category: side-dish
By emmaxwell

A 24 hour marinade, guaranteed to please every time. Chicken or turkey is always moist, and tender. Use half of a recipe for a chicken, or the full recipe for a turkey of up to 25 pounds. Everyone will clamor for this recipe!!! Use the drippings from the pan to make gravy as usual. It is not necessary to strain drippings first.

Ingredients:
1 cup olive oil
½ cup soy sauce
4  lemons, juiced
¼ cup prepared yellow mustard
¼ cup minced fresh chives
½ cup minced fresh sage
½ cup minced fresh oregano
½ cup chopped fresh parsley
¼ cup minced fresh thyme
2 teaspoons minced garlic, or to taste
1 tablespoon paprika
3 tablespoons salt-free herb seasoning blend

Directions:
In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat. Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird.  Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

Prep time: 15 mins
Total time: 45 mins
Yields: 5 cups

Calories: 424.6
Fat: 44.3 g
Saturated fat: 6 g
Carbohydrates: 6.2 g
Sugars: 0.8 g
Dietary fiber: 1.7 g
Protein: 3.1 g
Cholesterol: 0 mg
Sodium: 1590.5 mg
Oeufs Brouillés (Scrambled Eggs)


Ingredients:
eggs, butter, water, milk, parsley, salt, pepper

Directions:
Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
Coat a pan with butter. Pour in the eggs. Cook over low heat 10 minutes. Stir. Remove from heat when the eggs have thickened and are set.
Stir in the cream.
Return to heat breifly just to warm. Taste and season if needed. Decorate with parsley.
Grilled Herbed Cornish Game Hens


Ingredients:
extra virgin olive oil, garlic cloves, fresh thyme, fresh rosemary, fresh lemon juice

Directions:
Heat a gas grill to high. Using sharp kitchen scissors or poultry shears, remove the backbone of each hen by cutting on either side of it through the ribs. Turn the hens skin side up on the cutting board and press on the breastbone to flatten. Rinse each hen and pat dry. Spread the hens out flat on a large shallow baking sheet and sprinkle them on both sides with salt and pepper. Bend the wingtips under the breasts to protect them from burning.
Pour 1/4 cup of the olive oil into a small bowl and add the garlic, a generous amount of pepper, and all but 1 teaspoons each of the thyme and rosemary. Brush the hens liberally on both sides with the seasoned oil then add more pepper.
Grill the hens skin side down, uncovered, until the skin develops nice grill marks (rotate the birds a quarter turn after first 3 minutes to create a crosshatch pattern]. Turn the hens and sear them on the second side, again uncovered, about 4 minutes.
Sprinkle the skin side with the reserved herbs and salt, close the lid, and reduce the heat to medium. Cook until the hens are tender throughout and the skin is crisp and very golden; an instant read thermometer inserted in the thickest part of the thigh should read 180°F, 10 to 15 minutes. Put the hens on a large serving platter.
Whisk together the remaining 1/4 cup oil and the lemon juice. Serve the hens drizzled with the lemon oil.
Baked BBQ Meatballs
Category: appetizers-and-snacks
By Chris H

A sweet, tangy sauce gives these meatballs a wicked delicious taste that guarantees an empty dish at potlucks and several requests for the recipe. This recipe is easily doubled.

Ingredients:
1 pound ground beef
1 cup cracker crumbs
¼ cup chopped onion
¼ cup milk
2  eggs
¾ teaspoon salt
⅔ cup ketchup
⅓ cup water
6 tablespoons brown sugar
½ teaspoon ground nutmeg

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix ground beef, cracker crumbs, chopped onion, milk, eggs, and salt in a large bowl. Roll out 20 meatballs and arrange on a baking sheet with a rim. Whisk together the ketchup, water, brown sugar, and nutmeg in a bowl. Pour mixture over meatballs. Bake in the preheated oven until the meatballs are no longer pink in the center, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 20 meatballs

Calories: 264.1
Fat: 13 g
Saturated fat: 3.8 g
Carbohydrates: 26 g
Sugars: 13.5 g
Dietary fiber: 0.6 g
Protein: 10.8 g
Cholesterol: 66.1 mg
Sodium: 603.2 mg
Easy Coffee Rub for Meat


Ingredients:
coffee, fresh coarse ground black pepper, kosher salt

Directions:
Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
EXTRA-FIRM TOFU.
30 minutes to overnight.
2-3 minutes per side.
SALMON FILLET.
30 minutes.
3-5 minutes per side.
CHICKEN BREAST boneless, skinless.
2 hours to overnight.
6-8 minutes per side; 165°F.
CHICKEN THIGHS boneless, skinless.
2 hours to overnight.
6-8 minutes per side; 165°F.
CHICKEN THIGHS bone-in, skinless.
2 hours to overnight.
15-25 minutes, turning occasionally; 165°F.
DUCK BREAST boneless, skinless.
2 hours to overnight.
4-8 minutes per side; 150°F.
PORK CHOPS bone-in, 3/4" thick.
2 hours to overnight.
3-4 minutes per side; 145°F.
PORK TENDERLOIN.
2 hours to overnight.
14-16 minutes, turning occasionally; 145°F.
FLANK STEAK.
2 hours to overnight.
6-8 minutes per side; 140°F for medium.
STRIP STEAK bone-in, 3/4"-1" thick.
2 hours to overnight.
4-5 minutes per side; 140°F for medium.
LAMB LOIN CHOPS.
2 hours to overnight.
5-6 minutes per side; 145°F for medium.
Brown Rice Pilaf


Ingredients:
brown rice, onion, butter

Directions:
Prepare the brown rice according to package directions.
Chop 1 large onion.  In medium nonstick skillet cook onion in 1 tablespoon butter until softened.  Stir in rice.
Spicy Beef Koftas With Chickpea Puree


Ingredients:
beef, onion, cumin, paprika, cayenne, salt, flat leaf parsley, fresh cilantro, dried garbanzo beans, olive oil, garlic cloves, cumin seed, butter, salt, pepper

Directions:
mix the ground beef with the onion, cumin, coriander, paprika, cayenne, salt, parsley and cilantro.
knead the mixture well, then pound it till smooth in a blender or food processor.
place in a dish, cover and leave to stand in a cool place for 1 hour.
make the chickpea puree:
preheat the oven to 400.  In a blender or food processor, process the chickpeas with the olive oil, lemon juice, garlic, cumin seeds, tahini and yogurt till well mixed.
season with salt and pepper, tip the puree into an ovenproof dish, cover with foil and heat through in the oven for 20 minutes.
divide the meat mixture into six portions and mold each on to a metal skewer so that the meat resembles a fat sausage.
preheat the grill or broiler on the hottest setting and cook the kebabs for 4-5 minutes on each side.  (Don't overcook so it doesn't dry out.].
melt the butter and pour it over the hot chickpea puree.  (if puree is too thick, thin with a bit more yogurt and or butter] serve the kebabs with the hot chickpea puree.
serve with salad and bread.