History credits the Turks with kebabs, a cooking style devised by soldiers in the field who skewered meat on their swords to cook it over open flames. Shish kebab translates to “skewer of grilled meat” and encompasses many versions of the popular and now widespread Middle Eastern dish. Kebabs slowly spread across the Western food culture scene after World War II, becoming ubiquitous in the U.S. over the past few decades.
Kebabs originated with roughly torn chunks of lamb, but worldly variations use cubed, ground, and sliced marinated meats and often pair the protein with vegetables. Just about every Middle Eastern country claims a signature version of kebab, resulting in multiple spellings, including kabob, kebob, kebap, and kabab. There are many other versions of meat grilled on a stick, such as Japanese yakitori, Southeast Asian satay, and Greek souvlaki.
It Must be Fresh The integral part of doner kebabs is the flavourful, beautiful, and charred stacks of fresh meat. Yes, the freshes meat tastes so good. One of the top reasons to use fresh meat is that the meat that’s stored too long in the freezer loses its ability to soak up the rich flavours of the marinade.
The Skewers
Meat and vegetables cling to flat stainless steel skewers better than the bamboo or other wooden kinds. If using bamboo or wooden skewers, soak them in room-temperature water for at least 15 minutes and up to 30 minutes before use to prevent splintering and keep them from burning. Beware that wooden skewers can break with too much weight on them.
Regardless of the type of skewer, you should apply a light coat of cooking oil before you thread the vegetables and meat so they slide off with ease. Keep some space between each piece of meat and vegetable to allow the heat from the grill to circulate freely around the food.
Cooking Kebabs
For authentic kebabs, cook them over the high heat of a wood fire or use a charcoal grill, which provides the smokiness and charred flavor of a classic kebab. You can also use a gas grill, or, in a pinch, cook the shish kebabs under the oven broiler. Remember to spray a light coat of cooking oil on the grill before cooking the kebabs to prevent sticking. Turkish doner kebabs refer to meat roasted over flames on a vertical spit; to do this authentically at home requires specialty equipment.
How to make the perfect Kebab | Secrets of Your Takeaway
FAQ
What makes the perfect kebab?
What is normally on a kebab?
What makes kebab taste good?
What is the difference between a kebab and a kabob?
What is the best cut of beef for kebabs?
It’s an easy, economical, and traditional way of cooking meat. The best cut of beef for kebabs is definitely filet mignon. Other excellent beef options include Porterhouse, and if it looks good at the butcher or in the meat counter, also try a rib-eye. They all grill nicely and don’t require a marinade to make them tender.
Are kebabs a good idea?
Kebabs are a promise so seldom realized—an excellent concept for cooking too often executed in a way that leaves them dry and flavorless. All it takes is a little kebab making know-how though to turn these backyard staples into something consistently great.
How do you make kebabs taste better?
Use Dry Spices or Marinate for Extra Flavor There are two options for making flavorful kebabs: tossing them with a bit of neutral oil and sprinkling with salt, pepper, and other dry spices for a quick dinner on the fly, or marinating in advance for more dynamic flavors that aren’t just on the outside.
What vegetables do you eat for kebabs?
There are probably many more to choose from, but the vegetables and fruits I regularly turn to for kebabs are bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango, and peaches.