Turkish Kebab From Scratch Recipe By Asad Memon-Food Fusion

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and pork is often less expensive.

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 has more protein.

pita bread

🥗Healthier: whole grain pita

💰Cheaper: flatbread

Whole grain pita adds fiber and nutrients.

Use good quality beef from the round or shoulder, and grind it to a coarse texture with 20% fat and 80% meat ratio.

Remove the membrane from the outer side of the meat for better flavor.

Do not wash the ground meat; wash the pieces instead and pad dry to remove excess moisture.

Chop parsley, garlic cloves, and bell pepper in a chopper, then squeeze out excess moisture using a muslin cloth.

Combine the ground meat with the chopped ingredients in a bowl.

Add Himalayan pink salt, paprika powder, crushed black pepper, and crushed red chili to the meat mixture.

Knead the mixture until it has a sticky texture, similar to dough.

Refrigerate the mixture for one hour.

Prepare charcoal for grilling while the mixture is chilling.

After one hour, gently knead the mixture again to incorporate any crust that may have formed.

Use ice-cold water to keep your hands cool while handling the meat.

Shape the meat onto skewers, ensuring they are sealed properly before grilling.

Let the skewers rest in open air for 30 minutes before grilling.

Grill the kebabs, turning them to seal on one side before flipping.

Grill tomatoes and bell peppers alongside the kebabs, brushing them with olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level: