Bring the Delicious Flavors of Anatolia to Your Kitchen
Kebab is one of the most beloved and diverse dishes in Turkish cuisine. Each region transforms kebab into a unique story with its own spices, cooking techniques, and presentation. Making kebab at home is much more than just grilling meat; it requires love, the right marinade, and patience.
Today, I will share with you a unique kebab recipe inspired by traditional Anatolian flavors, which you can easily prepare at home. This kebab, with its different spices and tips, is simply irresistible and will brighten up your meals.
Ingredients: The Essentials of Flavor
Main Ingredients
- 750 grams of beef cubes (preferably fatty and tender meat)
- 1 large onion (grated)
- 3 garlic cloves (minced)
- 2 tablespoons yogurt
- 1 tablespoon tomato paste
- 1 teaspoon chili paste
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon of red pepper flakes (sweet or spicy, depending on preference)
- 1 teaspoon oregano
- ½ cup olive oil
- Salt (to taste)
Serving suggestions
- Finely chopped tomatoes, peppers
- Fresh parsley
- Lavash bread or pita bread
- Yogurt sauce (optional)
Preparation and Cooking: The Art of Kebabs
1. Preparing the Meat: Marinating Time
In a deep bowl, mix grated onion and garlic with yogurt, tomato paste, and spices. Add olive oil and mix well. Add the cubed meat to this mixture and make sure it is well coated with the sauce. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
2. Skewering and Cooking
If you have a grill at home, thread the marinated meat onto skewers. You can add peppers and tomatoes between the skewers if you like. If your grill is ready, heat the grill rack well. Cook the meat over medium heat, slowly. Make sure it cooks evenly on all sides.
If you prefer to bake in the oven, place the skewers on a wire rack in a preheated oven at 200°C and cook for approximately 30–35 minutes, turning occasionally.
3. Serving Suggestions
Once your kebab is ready, serve it with fresh greens, lavash or pita bread, and a yogurt sauce. For the sauce, mix strained yogurt, finely chopped garlic, olive oil, mint, and salt.
Tips for Making Kebab: The Secret to Flavor Lies in the Details
Choosing the Meat
For a softer kebab, choose beef chuck or brisket. The fat content should be balanced so that it doesn’t dry out while cooking.
Marinating Time
Marinating time is crucial for the spices to penetrate the meat properly. A 24-hour marinade is ideal.
Fire Control
If the fire is too high on the grill, the outside will burn while the inside remains raw. Cooking over medium heat slowly tenderizes the meat and enhances its flavor.
