Guide to Making Authentic Kebab recipe : From Street Food to Gourmet
The word ” Kebab recipe ” originated from the Arabic word “kabāb,” meaning to roast. This ancient cooking method has been perfected over thousands of years, with the first written records dating back to medieval Persia. Kebab recipe Today, we’ll explore how to create this beloved dish in your kitchen using time-tested techniques and authentic seasonings.
Preparation Time:
30 minutes (plus 4-24 hours marinating)
Cook Time:
15-20 minutes
Total Time:
45 minutes (plus marinating)
Servings:
Variable (1, 2, or 4)
| Ingredient | Amount |
|---|---|
| Lamb or Beef | 8 oz |
| Onion | 1/4 medium |
| Garlic Cloves | 2 cloves |
| Mixed Spices | 1 tbsp |
| Olive Oil | 1 tbsp |
| Ingredient | Amount |
|---|---|
| Lamb or Beef | 1 lb |
| Onion | 1/2 medium |
| Garlic Cloves | 4 cloves |
| Mixed Spices | 2 tbsp |
| Olive Oil | 2 tbsp |
| Ingredient | Amount |
|---|---|
| Lamb or Beef | 2 lbs |
| Onion | 1 medium |
| Garlic Cloves | 8 cloves |
| Mixed Spices | 4 tbsp |
| Olive Oil | 4 tbsp |
Step-by-Step Kebab recipe
1- Prepare the Marinade (10 minutes)
- Grate onion and garlic
- Mix with spices and olive oil
- Create a paste-like consistency
2- Prepare the Meat (15 minutes)
- Cut meat into 1-inch cubes
- Remove excess fat
- Mix thoroughly with marinade
- Refrigerate 4-24 hours
3- Skewer Preparation (5 minutes)
- Soak wooden skewers if using
- Thread meat onto skewers
- Leave space between pieces
4- Grilling (15-20 minutes)
- Preheat grill to high heat
- Place skewers on hot grill
- Turn every 3-4 minutes
- Cook to desired doneness
5- Resting and Serving (5 minutes)
- Let rest for 5 minutes
- Serve with fresh pita
- Add traditional accompaniments
Pro Tips :
- Use metal skewers for better heat conduction
- Don’t pack meat too tightly on skewers
- Maintain high heat for proper char
- Baste with oil while grilling
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 35g |
| Carbohydrates | 8g |
| Fiber | 1g |
| Fat | 28g |
Frequently Asked Questions
What's the best meat for kebab?
Lamb is traditional, but beef works well too. Choose cuts with some fat marbling like shoulder or leg for lamb, sirloin for beef.
Can I make kebabs ahead of time?
You can marinate the meat up to 24 hours in advance, but skewer just before cooking for best results.
How do I prevent dry kebabs?
Don’t overcook, use meat with some fat content, and ensure proper marinating time.
Can I cook kebabs in the oven?
Yes, use the broiler setting and place skewers on a rack over a drip pan. Turn frequently.
