Best Kebab Recipes

Kebabs are to the East what the hot dog and burger are to the West. The Kebab is meat dish that is more exotic, it has more flavors and cooking the kebab is considered an art. There are different types of kebabs, made with different types of meat and each type has its own aroma and taste. Each country in the Arab states has its own unique flavor. There is the Doner Kebab famous in Turkey and the Shish Kebab and Chelow Kebab famous in Iran; also the Shami Kebab and Kathi Kebab in India. Each nation makes these kebabs in their own unique way and adds to the exotic flavors by making a meat delicacy that few can resist. While most of these kebabs are for the meat lovers and the recipes can be alternated with any sort of meat including chicken, veal and pork there is one Kebab popular with vegetarians. This is the Potato Kebab.

Turkish Doner Kebab:

1 pound leg of lamb meat

2 tbs bread crumbs

2 tsp cumin seeds

2 tsp allspice

2 tsp coriander seeds

2 tsps red chili pepper

1 tsp turmeric powder

2 tsp salt

2 oz butter

2 large green chilis

1 yellow onion chopped roughly.

1 egg

1 oz olive oil

Take the meat and cut all the fat off it. Chop into 4 inch pieces and pound with a meat tenderizer. When they are thin and evenly spaced place them in a bowl. Finely grind all the spices together and the green chilies and onion as well. Add the marinade of the spices to the meat and the olive oil and mix. Marinade for at least 24 hours.

Once the meat has soaked all the flavor of the spices thread the meat on skewers. Beat the egg with the butter and lightly brush the meat with the mixture. While the Turkish broil the meat on a special Doner Boiler you can simply put the skewers in the oven. Rotate every ten minutes so that the meat is evenly cooked. The skewers should be put in a flat tray so that the meat cooks in the juices of the marinade and keeps its moistness. Do not overcook. When the redness of the meat is gone, take the tray out. The cooking time in the oven is usually 20 minutes on 350 degrees. You can cook for less if you like the meat rare. Serve on flatbread with tomatoes and hummus.

Shish Kebab-Irani Style:

1 lb lamb ground mince meat
2 large green chilies finely chopped
1 egg

1 tsp Ground Red Pepper

1 tsp Ground Cumin Seeds

Salt to Taste

3 tbs finely chopped parsley

3 tbs finely chopped mint leaves

½ tsp ground black pepper

½ tsp ground cloves

½ tsp ground cinnamon

1 red onion finely chopped

2 cloves garlic finely chopped.

½ cup olive oil

The essence of this kebab is the roughly ground spices. The spices and the ingredients are all finely ground so that they retain a rough texture but remain undetectable while eating the kebab. The meat itself is minced but again retains some texture rather than being the fine mince meat available in the market. All the ingredients except for the olive oil are mixed together and set aside for 8-10 hours. Then the meat is thinly stretched onto the skewers. The meat should be flat on the skewer and be oblong in shape. The meat is then brushed with the olive oil and grilled. Since the meat is layered thinly it cooks pretty fast. Once it turns a gold color take off the grill and serve with any sauce of your preference.

Chelow Kebab Irani Style:

1 lb Fillet of Lamb

2 yellow onions grated

3 crushed cloves of garlic

3 large tomatoes

½ tsp saffron

Salt to taste

½ tsp all spice powder

The marinade is made by mixing all the ingredients except the tomatoes together with the meat which is cut into 1/2 inch thick and 2 inch long pieces. The fat on the meat should be retained in reasonable quantities. Marinade for at least 24 hours for full flavor. The meat is then threaded on thin long metal skewers along with the tomatoes evenly placed between the meat cubes. Brush the meat with the remaining marinade and grill for 4-6 minutes on each side. This kebab is usually served with rice or pita bread.

Shami Kebab of India:

1 lb minced meat

2 green chillies finely chopped

1 large onion finely chopped

3 tbs finely chopped parsley

2 eggs

½ tsp all spice powder

Salt to taste

1 cup sunflower oil or olive oil

Boil the mince meat with all the dry spices. When water is completely dry [the meat should retain no moisture] and the meat fully cooked remove the minced meat from the pot and place it into a bowl. Add the rest of the ingredients and mix with the meat. Mix with your hand or spatula you can alternatively use a food processor for best results as the meat becomes fine and threads of the meat separate from the meat to give a great texture. Make small patties of the meat like a hamburger but of not more than 1 inch thickness and 4 inch in width. Something like a min burger.

Lightly brush the pan with oil and fry the patties on high heat. Since the meat is cooked there is no need for low heat. When the outside is golden brown on both sides take off the heat and serve hot in burger buns with any sauce of your preference or on its own.

Kathi Kebab of India

1 lb Lamb

1 tsp Cumin powder

2 tsp Chili powder

1 tsp Lemon juice

3 cloves of garlic

1/2 tsp black Pepper

Salt to taste

1/2 cup oil

The lamb has to be chopped into 2 inch squares and all the other ingredients except for the oil have to be ground to a fine paste. The paste is spread over the meat and allowed to marinade overnight. The pieces of meat are brushed with oil and skewered. They can be made in the oven or grilled. The meat is done when the color changes from pinkish red to brown. Serve hot with lemon wedges for more flavor and taste.

Potato Shami Kebab:

1 lb potatoes

2 onions finely chopped

2 green peppers finely chopped

2 cloves of garlic finely chopped

2 tbs of parsley finely chopped

Salt to taste

1 tsp all spice powder

1 tsp red chili powder

1 tbs of lemon juice.

2 eggs

Oil to fry

Skin and boil the potatoes with the dry spice ingredients. When completely tender drain the water and mash the potatoes. Mix in the rest of the ingredients and make into 1 inch thick circular patties. In a bowl mix the eggs together until fluffy. In a pan add some oil to coat the bottom of the pan and put on heat. Take each individual patty and dip into the egg batter until evenly coated. Fry until golden brown. This kebab is great in taste and perfect for vegetarians.