2014 FIFA World Cup Eats – World Cup Food Ideas Iran VS Nigeria

2014 FIFA World Cup Eats

Carlos Queiroz’s men take on the Super Eagles later today with both eager to begin the tournament with a win. Will we see any excitement at Arena da Baixadain in Curitiba? I don’t know, we’ll have to see. Last time Iran faced Nigeria was in 1998 and Nigeria was the champion. Here are two players to watch out for as per the Sport Gurus. 

Ashkan Dejagah – The Fulham attacking midfielder is one of the most recognisable figures in the team. He has four international goals in his 14 appearances for Iran.

Kenneth Omeruo –  The defender signed for Chelsea back in 2012 but was immediately loaned out to ADO Den Haag and spent last season with Middlesbrough, making 14 appearances. He made his international debut at the age of 19 and is set to vie with Celtic’s Efe Ambrose for a spot in Keshi’s starting line-up.

Nigerian national football squad
Eagles: Nigeria will hope to soar into the last 16 and beyond in Brazil

 Projected lineups

Iran (4-4-1-1): Daniel Davari; Mehrdad Pooladi, Amir Sadeghi, Jalal Hosseini, Steven Beitashour; Masoud Shojaei, Jevad Nekounam, Andranik Teymourian, Alireza Jahanbakhsh; Ashkan Dejagah; Reza Ghoochannejhad.

Nigeria (4-3-3): Vincent Enyeama; Juwon Oshaniwa, Godfrey Obabona, Kenneth Omeruo, Efe Ambrose; John Obi Mikel, Ogenyi Onazi, Ramon Azeez; Victor Moses, Emmanuel Emenike, Ahmed Musa

Although I am not too invested in these two teams, it’s just  fun to watch a match with my kids who are starting to get into soccer. I actually enjoy prepping the snacks and indulging during the matches. Since this match is in the late afternoon for us, I am going to enjoy some Kebabs with a cup of tea. Here is a simple Lamb Kabobs recipe, you can try and enjoy during your favourite teams matchup.

250 gms Lamb pieces
1/2 tsp Salt
1/2 tsp Garam Masala
1 tsp Ginger Garlic Paste
1 Green Chilli
1 tbsp cilantro leaves
2 tbsp Yogurt
1/4 tsp turmeric

Marinade lamb with yogurt, spices and green chilli/cilantro paste for atleast 4 hours. I prefer to leave it overnight. Thread onto skewers and cook in the oven at 425 F for 5-6 mins. Then lower the temp to 350 F and cook for another 10-15 mins. Serve with chutney of your choice as an appetizer or over rice with naan for a complete meal.


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