Kebabs – Juicy and Flavorful Eastern Delight

Kebabs are all about the details. The quality of the meat, how the mixture is combined, and the cooking temperature all play a crucial role in the final outcome. When everything is just right, you get a juicy, aromatic kebab that doesn’t need to be overshadowed by sauces.

I like to make kebabs when I’m in the mood for meat with a kick but without too much fuss. You can grill them on a barbecue, use a grill pan, or even a good skillet — as long as you’ve got the technique down, they’ll turn out great. It’s a straightforward dish that really showcases your culinary skills.

Classic Juicy Kebab Recipe

250kcal

5 з 1 голосувати

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Prep 20 minutes mins

Cook 30 minutes mins

Total 50 minutes mins

Kebabs are juicy, spiced meat cooked on a grill, barbecue, or skillet. Choose the right cut and avoid overcooking, and you'll always have a winner.

Servings 4

Course Main courses

Ingredients

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Main Ingredients

• ▢ 500 g Beef Choose meat with a bit of fat for juiciness.
• ▢ 1 pc Onion Chopped onion adds a special flavor to the kebabs.
• ▢ 3 cloves Garlic Add grated garlic for aroma.

Spices

• ▢ 1 tsp Salt Enhances the meat's flavor.
• ▢ 0.5 tsp Black pepper Adds a bit of kick.
• ▢ 1 tsp Cumin Imparts a distinctive taste.

Liquids

• ▢ 2 tbsp Olive oil Use olive oil for the marinade.

Equipment

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Method

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1. In a large bowl, mix the minced beef, onion, garlic, salt, pepper, and cumin.
2. Add olive oil and mix all the ingredients thoroughly until well combined.
3. Cover the bowl with plastic wrap and let the meat marinate for 30 minutes.
4. Preheat a grill or skillet over medium heat and shape the meat mixture into kebabs. Thread them onto skewers or metal rods.
5. Grill the kebabs for 5-7 minutes on each side until golden brown.
6. Serve the kebabs hot with vegetables or in pita bread, accompanied by your favorite sauce.
   

Nutrition

Calories250kcalCarbohydrates2gProtein25gFat15g

Notes

Ground meat for kebabs shouldn't be lean. Without fat, they'll lack juiciness, and no presentation can save that.

Kneading the mixture is crucial. I knead it by hand for 5–7 minutes until it becomes dense and sticky. This ensures the kebabs hold together without falling apart.

Don't overdo it with spices. Kebabs appreciate simplicity: salt, black pepper, a touch of paprika, cumin — that's enough. Too many spices overwhelm the meat.

Temperature is everything. Start with high heat for a crust, then reduce the heat. Keeping it on high will dry them out.

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Kebabs truly reflect a chef’s approach to cooking. There’s no hiding behind decor, sauces, or presentation. It’s simply meat, hands, and fire. And the result speaks for itself.

I love dishes like this. There’s no pretense in gastronomy—just honest work with the ingredients. If you do it well, you have a robust dish. If you cut corners, you end up with a dry patty on a stick.

Kebabs are a dish I don’t make often, but I always enjoy preparing them. It’s not just a “snack”; it’s a proper meat dish that requires attention but rewards you in kind.

They work well for gatherings or just for yourself when you want meat without compromises. And importantly, a good kebab is always noticed. It’s not finished out of “politeness”; it’s genuinely enjoyed because it’s delicious.

For even more options for home dinners, we have gathered them in a special selection.