3 Best Kebabs Recipes in the world
Mouthwatering Kebabs recipes from all over the world
Kebab refers to a variety of grilled/broiled meat dishes in Middle Eastern cuisine. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish. Pork is never used for kebabs by Muslims because of the religious prohibition on the meat, but is sometimes used by non-Muslim sellers. In English, 'kebab' by itself usually refers to either shish kebab or döner kebab, depending on the region.
There is nothing more delicious then homemade kebabs of minced lamb with a fresh vegetable salad on the side. Try this recipe that will make your mouth water just thinking of the kebabs you are going to see. Use high quality lamb meat from a butcher for the best tasting results.
Photo by Antkevvy
- 600 g minced lamb
- 1 egg
- 1 medium onion
- finely chopped
- 1/2 bag of fresh mint
- finely chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 4 pieces of turkish bread
- Mix in a large bowl the chopped egg, onion, mint, cinnamon powder and season with salt and pepper and knead to a compact dough. Chop the dough into 4 equal portions. Moisten your hands with water and roll each portion into a sausage about an inc in diameter. Cut the sausages each cut into 2 pieces on plate, cover and leave this in the refrigerator for 1 hour.
- Cover sate pens or barbecue pens with oil and put 2 sausage on each pin in the lenght of the sausage. Grill the Kebabs on a well greased grill in 10 to 15 minutes until they are tender and golden brown. Turn them regularly so the kebabs brown evenly. Cut the turkish bread and grill it in the corners of the grill very lightly. Roll the kebabs regularly. Serve with yogurt sauce or Turkish tzatziki and delicious with a fresh Salad on the side. Especially mediterranean recipes are great.
Shish kebab is a wooden or metal stick (a skewer in Turkish) with small cubes of any kind of meat, fowl, fish, fruit, or vegetable (usually a combination) which is roasted on a grill. The name literally means 'skewer of grilled meat' in Turkish. Typical vegetables included are eggplant, tomato, bell pepper, onion and mushrooms.
Doner Kebab (which literally means "turning roast") is the name given to a dish made with lamb (or mutton), beef or chicken. Some have compared doner kebabs to shawarma and gyros, possibly because similar meat may be used, but they are in fact very different in terms of the filling and/or form. Doner kebabs are generally wrapped in tortilla-like flat bread, and shawarma is generally in pita or sandwich form. Gyros are always wrapped in pita. The difference in fillings are also very great. The gyro almost always contains the same few ingredients. Doner kebabs and shawarma, though, can include various salad ingredients such as carrots or red cabbage and fresh mint as well as a number of creamy sauces or even hot sauce.
History of the Doner Kebab
The original form of today's dÃ¶ner kebab is Oltu kebab. Oltu is a small town near Erzurum, Turkey. The original form is grilled horizontally and the slices are cut thicker, after inserting a special L shaped Oltu shish along the surface. In the 19th century, the modern form was invented in Bursa. The original form is still served in many cities of Turkey.
Today, dÃ¶ner kebab is typically served as a kind of sandwich in pita (flat bread). The dÃ¶ner kebab with salad and sauce served in pita, which is predominant in Germany and the rest of the world, was invented in Berlin-Kreuzberg in 1971, because the original preparation was not appealing enough to the German taste. The dÃ¶ner has been the most popular fast food dish in Germany since the 1980s.
The Kebab in Australia
In Australia, kebabs are also very popular due to immigration from Greece, Turkey, former Yugoslavia, and Lebanon and are perceived as a healthier alternative to McDonald's or KFC. Kebabs are usually served in pita or Turkish bread, rather than in a sandwich. In Australia shops or stalls run by Greeks kebabs are usually called souvlaki or yiros/yeeros (that is, gyros). Kebabs often include a fried egg in Western Australia. Meat (beef or lamb) and chicken kebabs can be easily found in Sydney where most suburbs have take-away shops that offer them. They are commonly served with cheese and a salad consisting of lettuce, tomato, onion, and tabouli on pita bread (also known locally as 'Lebanese bread'). The most commonly used sauces are tomato sauce (ketchup), barbeque (BBQ) sauce, hummus (made with chickpeas), garlic sauce and chilli or sweet chilli sauce. Doner kebabs in Sydney can be served with all the ingredients placed onto or next to the pita bread on a plate, or more commonly, with the ingredients rolled into the pita bread in the form of a 'wrap'. There are two primary ways to serve the wrapped version, it can be toasted once it's been wrapped, which has the effect of melting the cheese (if any) and baking the bread so that it hardens and becomes crisp, the alternative is just serving it without toasting. An additional form is predominant in Canberra, the nation's capital, where the bread with filling is passed underneath a grill for a minute. The sandwich is then wrapped in paper to stop the filling from falling out and usually placed in a foil/paper sleeve. In Brisbane Kebabs are influenced most strongly by the Lebanese variation.
Shops or vans selling kebabs are colloquially referred to as "Kebaberies" in some parts of Australia.
Kebab meat is also found as a pizza topping in the western suburbs (such as Penrith) of Sydney, along with the usual pizza toppings.