Are there any kebs fans here? If we asked this question in the club, we would probably see a forest of hands, and yes – we have to imagine them. Kebab is a permanent element of the landscape of Polish cities and Polish stomachs. We love this Turkish delicacy for some reason. Why? Probably because it’s delicious.
Unfortunately, “kebab from a kebab” is also a mass of salt, fat and preservatives. Those lucky enough to find a place where the owner cooks the meat themselves don’t have to worry so much about the ingredients, but what everyone has to do is use common sense in consuming calories.
Kebab kebab uneven
A kebab in the city is a real calorie bomb – sauces, often low-quality pita or a roll, and a lot of fat. Those who are trying to somehow control their calories turn to a chicken kebab with a small amount of mayonnaise-based sauce. But is it still a real kebab? The Turks wouldn’t even look at white meat in their national dish. Beef is the kind of meat that should be used to make real kebabs.
There is a whole lot of varieties of kebabs, from the most popular, toasted with a gas burner and cut with a special knife, to the so-called shish kebabs. And we write about them today. And then we will do them.
Shish kebab at home
Spices are the most important. Sumac, fresh parsley, cilantro, red onion, and lemon juice (yes, yes!). You can also try cumin, garlic and chilli. Another ingredient is meat – good ground beef. It doesn’t have to be as fat as for burgers (i.e. 20% fat), we’ll use an egg to stick the meat together … Okay, let’s not prolong it, because your mouth water is dripping.
Ingredients:
- 0.5 kg of ground beef
- 2 teaspoons of cumin
- 2 teaspoons of salt
- 1 teaspoon of powdered chilli (Turks use a special pepper called Pul Biber)
- 1 well-chopped red onion
- 4 well-chopped garlic cloves
- Half a cup of well-chopped cilantro
- Half a cup of well-chopped parsley
- 2 teaspoons of sumac
- 50 ml of lemon juice
You can blend all the ingredients on which we wrote “well chopped” at very slow speed – we don’t want mush. Half of the work is behind us. Now mix everything we mentioned above in a bowl (use rubber gloves if you don’t like to mess around with eggs and raw meat, and watch out for salmonella along the way). Prepare metal skewers and stick them on the resulting mixture. If you have any unused sticks, put onions, peppers, zucchini, celery on them (whatever you have at hand and that can be classified as a vegetable that does not release too much water during the heat treatment process).
Set the grill function in the oven to maximum temperature and bake until the top of the kebab is lightly browned. Turn over, wait for the bottom (now top) to brown and serve!
We will write about how to make a good, healthy, homemade pita bread next month! 😊
