Homemade Turkish Kebab
Origin of the recipe
The word "kebab" originates from the late Sumerian language and simply means "roasted meat." Turkic nomads have grilled lamb over coals since ancient times. Everyone is familiar with two varieties of kebab: shish kebab on skewers and döner kebab (shawarma). They share the same non-contact method of grilling the meat. Kebab doesn't necessarily have to be made with lamb; chicken and beef are also perfectly acceptable.
What do you need for cooking?
Ingredients
-
Ground beef
-
Sweet pepper
-
Garlic
-
Parsley
-
Salt
-
Pepper mix
-
Paprika
-
Spices
Kitchen utensils
- Knife
- Board
- Bowl
- Baking tray
- Wooden skewers
Step-by-step recipe
Step 1:
Finely chop the bell pepper.
Step 2:
Squeeze excess liquid from the peppers.
Step 3:
Finely chop the parsley and garlic.
Step 4:
Place the mince on a board and mix it with pepper, garlic and parsley using a large knife.
Step 5:
Add salt, pepper powder, and paprika. Stir with a knife.
Step 6:
Wet your hands with warm water, break off a palm-sized piece of the minced meat, and form it into a patty. Make 12 patties.
Step 7:
Place the cutlet on two wooden sticks and stretch the minced meat along the length of the sticks so that the diameter of the “sausage” fits in your clenched hand.
Step 8:
Place the kebabs on a baking sheet so that the meat hangs over the baking sheet without touching it.
Step 9:
Bake the kebabs in the oven at 200 degrees for 20 minutes.
Cooking tips
When choosing minced meat, choose one that is fatty enough, otherwise the kebab will dry out.
Chill the ground meat before cooking to prevent it from falling off the skewers. You can use wide skewers instead of skewers. However, avoid narrow, smooth skewers—the meat won't stick to them.
Serve the kebabs off the skewers with lavash and vegetables.
