Chicken Tortilla Wraps 🌯🌶🧀


1tsp jeera seeds

2tablespoons ghee

5pieces chicken fillet cubed

1 packet tortilla wraps

2tbls nandos medium peri peri sauce

150ml fresh cream

Marinate chicken in:

2tsp crushes garlic paste

1/2tsp ginger

1tsp salt

Pinch of tumeric powder

1/2tsp black pepper

2tsp Chilli powder

1tbls lemon juice

1 green Chilli

1/4tsp origanum

1/2tsp parsley

Toppings for wraps:

Finely chopped lettuce

Cubed tomatoes

Cubed onions

Sliced jalapeños


Gouda and mozzarella cheese


1. Put ghee and Jeera seeds in a pan on medium heat, place marinated chicken in pan and cook for 4-5 minutes, when almost done add nandos sauce and fresh cream. Cook for a further 3-4 minutes and move off the stove.

2. Assemble wraps on a tray, smear mayonnaise on, add your toppings such as lettuce, tomato,onion, jalapeño.

3. Sprinkle cheese over and bake in the oven for 5-7 minutes until cheese is melted and tortilla wrap is heated!

Happy cooking!🧡

Recipe from: @sabehaskitchen (Sabeha Arbee)


Chocolate Covered Strawberries 🍓🍫


1 tray of medium sized strawberries

1 large slab Dairy Milk Chocolate

1 small slab Milkybar


1. Wash your strawberries in advance and set aside until dry.

2. In two saucepans , heat with boiling water. Take 2 bowls and place dairy milk and milky bar in each one.

3. Place bowls ontop of simmering sauce pan and stir slowly until chocolate melts. 3-5 minutes.

4. Take chocolate off heat. And set aside. Take out a tray and place parchment paper on the bottom.

5. Take your strawberries and generously dip them in dairy milk chocolate until coated fully. Set down on the tray and repeat!

6. Put milkybar chocolate in a small piping bag and drizzle it ontop of the chocolate covered strawberries.

Please note: you can do the reverse option with the chocolates to get white chocolate covered strawberries with dairy milk drizzle!

Happy cooking!

Sabeha’s Kitchen™️

Spicy Shrimp With Egg Fried Rice 🍚💮


15-20 deveined and deshelled prawns

2 cups of precooked rice (any type)

Half a cup frozen corn

Half a cup frozen peas

Cup full Red and green peppers cubed

1 green chilli finely sliced

Half an onion cubed

1 clove finely diced garlic

Soya sauce to your preference

2 beaten eggs

Marinate the prawns in the ffg:

1 tsp salt

1 tsp crushed garlic paste

1 green Chilli sliced in half

1 tsp Amina’s Red Chilli paste

1 tsp pepper

Sprinkle of origanum and parsley

Half tsp of Red Chilli flakes

1 tbls lemon juice


1. Marinate prawns in the ingredients listed above and then sauté in a small pan with some ghee until cooked. Set aside.

2. In a wok, add some oil, put in the onions, diced garlic clove, finely sliced chilies as well as the cup of red and green peppers. Sauté for two minutes.

3. Add in your frozen corn and peas. Incorporate and season with salt and pepper to your liking.

4. Add your precooked rice into the wok and mix in some soya sauce. Watch how much salt and soya sauce you put in as it can get overpowering if you add too much.

5. Cook for a further two minutes and then make a well in the middle of the wok with the rice surrounding it. Add in your beaten eggs and stir gently on a low heat until the eggs are scrambled and cooked through the rice.

6. Once cooked, add in the prawns or any other meat such as chicken or steak will go well with this too.

7. Sprinkle over some red Chilli flakes and black pepper. Adding chopped spring onion to the top is optional as a garnish.

Recipe from Sabeha’s Kitchen™️

Spicy Shrimp Tacos!🌮🧀🌶


5 tempura prawns

1 Soft shell taco

Finely chopped lettuce

Finely chopped red onion

Sliced jalapeños

Gouda & cheddar cheese

Sprinkle of Dhania for garnish

Quick creamy aioli:

2 tablespoons mayonnaise

1 tsp crushed garlic

1 tablespoon sour cream

Half teaspoon lemon juice

Salt & pepper to taste

Pinch of Chilli powder


1. Fry tempura prawns on medium heat till golden and crispy, remove the tail ends and set aside.

2. Mix all the ingredients under “Creamy aioli sauce”. 3. Warm up your taco on a griddle or in the oven.

4. Start dressing your taco by spreading the aioli on the base of the soft taco shell, add your lettuce and red onion. Place prawns on top, sprinkle over the cheese, jalapeño and Dhania and put a few extra spoons of the aioli over.

5. Place back in the oven for 2-3 minutes till cheese is gooey and melted!

Recipe from @sabehaskitchen ™️

Quick iced coffee!🍫

Ingredients: ( makes two cups)

15 Ice cubes

3 teaspoons of any coffee powder

Sugar to taste preference

1-1.5 cups milk depending on consistency


Put the above into a blender until combined and ice is crushed. Serve immediately!

Sabeha’s Kitchen™️

Homemade Chicken Cannelloni 🌶


For tomato base:

1x finely chopped onion

1x green Chilli

1tsp crushes garlic paste

5 tbls grinded tomatoes

5 tbls tomato puree

1tsp Chilli powder

1 pinch turmeric powder

Dash of fresh cream

Salt and pepper to taste

For cannelloni filling:

1 Box cannelloni shells

2 tbls ghee

4 pieces chicken fillet

1tsp crushes garlic paste

1/2 cup sweetcorn

1x green Chilli

1/2 tsp dried parsley

1/2 tsp origanum

3 tbls mayonnaise

3 tbls sourcream

1 tsp smoked paprika

Salt and pepper to taste

For white sauce topping:

3 tbls flour

2 tbls ghee

2 cups milk

Salt and pepper to taste

Grated cheddar and Gouda cheese

Parsley and origanum to sprinkle ontop


1. Braise your onions in a pan with some oil until pink, add in your Chilli, garlic, tomato purée and paste. Boil for a few mins and then add in spices, cook for a further few minutes and then add in your cream and set aside.

2. Cook your chicken in ghee with the garlic, Chilli and spices, then shred it and put it back on the stove, add your sweet corn, mayonnaise and sour cream.

3. Add ghee to a pan, then add in your flour and mix till it’s a bubbly paste. Add in your milk and whisk until smooth. Add salt and pepper to taste.

4. To assemble place your tomato based to the bottom of a tray. Take the cannelloni shells and spoon in your chicken filling, then place them in a line 1cm apart in the tray.

5. Pour over the white sauce, and cover the tray with foil.

6. Bake for 45 mins or until pasta shell is cooked through, lastly sprinkle cheese over and top with with origanum and parsley. Bake for a further 5 minutes until cheese is melted and serve immediately.


Sabeha’s Kitchen™️

Lobster in a cheese sauce 🌶🧀🦐

I recently made this dish and it was simply loved! I however, NEVER follow recipes so it’s taken me awhile to get around to typing one out for you guys. But nevertheless, here I am!

Hope you guys enjoy it 🤗 and please email me pictures on if you do make anything from my blog and you could be featured on my Instagram page… @sabehaskitchen 


1 lobster- cleaned, head removed and the nitty gritty parts taken out. (You should be left with a clean soft flesh of the lobster and the shell to protect it)

For marinade:

1 tablespoon garlic

1 teaspoon salt

1 teaspoon black ground pepper

1 tablespoon lemon juice

2 green chillies finely diced

Blobs of butter

Pinch of parsley

Pinch of origanum

For cheese sauce:

2 tablespoons white flour

2 tablespoons ghee

350-500mls milk depending on the consistency you like your white sauce to be at

Salt and pepper to taste

1 cup mozzarella cheese

1 cup Gouda cheese 

For garnish:

A few lemon slices

Baby tomatoes halved

Some spring onion diced 


  1. Once your lobster is cleaned and prepped place it on a greased baking tray and brush the marinade ontop of the flesh of the lobster.
  2. Place it in the oven for 10 minutes to cook.
  3. In a pot, add your ghee.. once melted add in the flour and whisk, once it thickens and the lumps even out add in the milk and whisk till smooth.
  4. Add in your salt and pepper and continue to whisk until your desired consistency, (adding milk if need be).
  5. Lower the heat and add in the cheeses and whisk till smooth.
  6. Take your lobster out the oven and pour over the cheese sauce, garnish with the lemons, tomatoes and spring onion.
  7. Place it back in the oven to cook for another 8-10minutes.
  8. Take it out and serve immediately with savory rice or fries.

*Please note: timing of the lobster depends on the strength and heat of your oven it could be cooked for longer or shorter just use your discretion*

Happy cooking!

Sabeha’s Kitchen™

Banana & Pecan Muffins 🍌

Hi to all my fellow readers! So sorry that I have not updated my blog in months lols 😕 my daily routine and makeup job keeps me busy ALWAYS!

Anyways, here’s a yum & quick recipe to keep you going. I promise to upload recipes more often!😝


125g butter

2 eggs

1 cup sugar 

1tsp vanilla essence 

4 ripe bananas 

1tsp baking powder

2 cups flour

1tsp bicarb mixed in half a cup of boiling water.

Handful of chopped up pecan nuts

1. Cream the butter and sugar well.

2. Add the eggs (beat for 2 mins) then add vanilla essence and baking powder

3. Blend more then add mashed bananas

4. Fold in sifted flour, then add the bicarb mixture.

5. Once well incorporated, spray muffin pans with Spray ‘n’ Cook and place the muffin batter into the tin and sprinkle over chopped pecans.

6.Bake at 180degrees for about 20-30 minutes depending on your oven. 

7. Serve hot! It tastes it’s best!

Sabeha’s Kitchen ™

Spicy Chickpea salad 🌶🍅🍋

Ingredients:1 can of chickpeas (drained)
Half a red onion cubed

6 slices of cucumber cubed

Handful of cherry tomatoes halved

1 green Chilli finely chopped 

Three strips of red pepper cubed

Handful of dhania roughly chopped 

2 tablespoons lemon juice 

Pinch of red Chilli flakes 

Salt and pepper to taste

Add all the ingredients into a bowl, mix well and season to taste.

Gingerbread Latte 🍪☕️

For those chilly stay-in nights or after taraweeh treats!


1/2 cup water

1/2 cup brown or white sugar

1tbsp fresh ginger thinly sliced 

1/2 tsp vanilla extract

1/4 tsp nutmeg 

1/4 tsp cinnamon 

1/4 cup hot boiling water

Whipped cream for topping 

1 heaping tsp of filtered coffee

1 cup milk 


  1. To make a gingerbread syrup take a medium saucepan and add 1/2 cup of water, 1/2 cup sugar, one slice of ginger, 1/2 tsp vanilla extract, 1/4 nutmeg and 1/4 cinnamon.
  2. Bring saucepan to boil until the sugar dissolves and then turn the heat down low to let it simmer for 20 mins. Then take a mug and add 2tbls of the gingerbread syrup you just made and make sure to remove the piece of ginger.
  3. Add 1tsp filtered coffee to the mug, then pour the 1/4 cup boiling water into the mug, then add 1 cup of preheated milk into the mug. 
  4. Top with whipped cream and sprinkle some nutmeg ontop and serve immedietly.