MAKE RESTAURANT QUALITY SHISH KEBAB AT HOME! SIMPLE RECIPE!
Recipe Information
Shish Kebab
Cultural Context
Originating from the Middle East, Shish Kebab has become a beloved dish in Azerbaijan, often enjoyed during social gatherings and celebrations. Traditionally made with marinated meat grilled on skewers, it showcases the region's rich culinary heritage. Today, variations exist worldwide, with different meats and marinades reflecting local flavors and preferences.
lamb
🥗Healthier: chicken
💰Cheaper: pork
Chicken is leaner and more affordable than lamb.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a high smoke point and is healthier.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt is thicker and adds creaminess.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: no herbs
Dried herbs are more accessible and have a longer shelf life.
Chop 1 medium onion and set aside.
Smash 1 teaspoon of garlic in a pestle and mortar.
Chop 2 green chilies and 1 bunch of coriander, then add to the mixture.
In a mixing bowl, combine 500 grams of lamb mince with the chopped onion, chilies, and coriander.
Add 4 smashed dried Kashmiri chilies to the mixture for color.
Add 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of cumin, and 1/2 teaspoon of chili powder to the bowl.
Add 1 teaspoon of salt and 1 teaspoon of paprika to the mixture.
Add 2 heaped tablespoons of butter ghee to the mixture for moisture.
Mix all ingredients thoroughly for about 5 minutes until well combined.
Refrigerate the mixture for about 30 minutes.
Preheat the grill or barbecue.
Shape the meat mixture onto skewers, making them about the size of a golf ball and ensuring they are thin for even cooking.
Place the skewers on a tray to avoid steaming during cooking.
Grill the skewers for about 6 to 8 minutes, turning every 3 minutes for even cooking and color.
Check for doneness by looking for a nice color on the meat.
Cooking Techniques
Equipment Needed
Spice Level:
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