BBQ Kebab - The Complete Recipe

Can a world-famous recipe like kebab be made on a barbecue? The answer is yes, and we'll explain all the steps to make it at home.

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INGREDIENTS

• Sliced veal rump

• Sliced turkey breast

• Peppers

• Leeks

• Spring onions

• Goat yogurt

For the piadinas:

• Waterfall

• Flour

• Oil or lard

• Salt

For the Kebab Rub:

• Cinnamon 2 pt

• Paprika: 4 pt

• Ginger: 1 pt

• Nutmeg: 2 pt

• Turmeric: 1 pt

• Coriander: 3 pt

• Cumin: 4 pt

• Garlic: 2 pt

• Pepper: 1 pt

• Allspice: 4 pt

• Salt: 4 pt

• Chili pepper: 1 pt (optional)

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PREPARATION

There are many types of kebab, but the one we know best is the Doner Kebab.

It is a recipe invented by two Turkish brothers who immigrated to Germany, who as a marketing ploy moved the skewer holding several layers of meat vertically.

In general, kebab indicates the type of cooking on a horizontal spit and the different recipes differ based on the spices used and how the meat is treated (it can be minced or sliced), as well as the use of different meats (beef, lamb or poultry).

In our recipe, we'll use Shish Kebab spices, but instead of using them on minced meat, we'll add them to slices of turkey and veal.

We will need veal topside and turkey breast cut into 5-6 mm slices.

Season the meat with the spices from the Kebab Rub, available on our calculator . Add a drizzle of oil and mix each slice well, ensuring it's evenly coated with the spices. For an even more intense flavor, you can marinate the meat in the spices for a couple of hours before cooking.

We're ready to take the skewer and thread a slice of turkey onto it, alternating it with a slice of veal. If you have longer slices, cut them with a knife to obtain smaller, squarer portions.

Once you've finished skewering all the slices, close the fork very well, compacting the meat and centering the skewer.

All we have to do is place the kebab on the base of the electric spit and start rotating it. We cook over a high flame at a distance of about 30-40 cm to avoid direct heat. In any case, it's very important that the rotation of the spit is slow and constant.

To prevent the edges of the meat most exposed to the flame from burning, after the first 5 minutes of cooking, we can cut them and shape the kebab more compactly. Take advantage of this time to quickly cook the scraps and taste them to check the salt content.

If during cooking you notice that the heat is too high but you are at the highest level of your electric spit, all you have to do is move the flame parallel to the spit and let the heat touch only one side of the meat.

While the kebab is cooking, let's focus on the other ingredients we'll need to compose the dish.

Let's start with the vegetables we'll add to the piadina. Drizzle the griddle with oil and arrange the peppers and spring onions on top to cook. Finally, add some sliced leeks.

We add salt to all the vegetables and check the cooking progress by turning them and moving them closer or further away from the flame.

The kebab recipe is not complete without a piadina, which we will always cook using the griddle.

To make piadinas, simply combine water, flour, oil or lard, and salt, mix together to form balls of dough, and let rest for 20 minutes.

Roll out the balls thinly with a rolling pin and some flour, place them on the griddle and wait until they are golden brown on both sides.

Finally, before assembling the kebab, prepare some goat yogurt by adding some aromatic herbs such as chives or dill.

Now all that's left is the fun part. Gather your guests around the barbecue, grab a flatbread and fill it with the meat cut directly from the skewer, add your guest's favorite vegetables, and finally drizzle with the yogurt sauce.

This recipe has numerous strengths: not only does it bring a flavorful dish to the table, but it also offers the perfect opportunity to showcase the barbecue as a convivial element. Gathering around the skewer, listening to each guest's preferences to assemble their kebab, and serving the dish as soon as it's ready, helps create a moment of authentic sharing and interaction with food, leaving everyone thoroughly satisfied.