In Turkish cuisine, shish means “skewer,” and kebab derives from the Persian term for “grilling.” Shish kebabs consists of small cubes of meat and vegetables threaded on skewers and grilled. The traditional kebab meat is lamb, but due to differences in local tastes, other meats such as beef, goat, chicken, or fish may be used. Because of cultural or religious prohibitions, pork is rarely found as a kebab ingredient in the Middle East.
Recipe Servings: 6
+ 30 minutes resting
Ingredients
Directions
- Place the meat on a work surface and season with salt and pepper to taste. Let it rest. It should be at room temperature for best results at the time of cooking.
- Thread each skewer by alternating pieces of pepper, lamb, then onion. Brush the meat and vegetables with olive oil and place on a charcoal grill over medium-high heat.
- For medium rare meat, cook skewers for 10 minutes on each side with the top on. Adjust the time depending on personal preferences.
- Remove kebabs from heat.
- After 10 minutes, remove the food from the skewers by pushing them off with a fork. Serve with cucumber yogurt.
Notes
There are many shish kebab variations around the world. In China, chenjen kababs consist of chunks of mutton pierced on skewers, served with cumin and chili paste. In India, bihai kababs are pieces of meat marinated in spices, and Portuguese cuisine boasts beef skewers called espetadas.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.