The kebab, an asian delicacy
The kebab is a platter with various types of meat, originated in south-western Asia but encountered all ov
er the world nowadays. Yet in Asia you’ll be served with a platter of grilled, fried, boiled or minced lamb, beef, chicken, pork, fish, seafood or even tofu.
As many other traditional products brought by emigrants or travelers, the kebab has become part and parcel of many countries’ cuisine all around the world.
The name of the “kebab” comes from Persia and the original recipe is made of broiled meat, not grilled. The tradition comes from the Arabian soldiers that used to broil meat put into their swords. It is said that in India this type of food dates since faraway times, first being served at festive meals and then it becoming very accessible, being eaten even for breakfast.
Nowadays you can find a traditional kebab variant served in Turkey, Persia, Saudi Arabia, Cyprus, Iraq, Pakistan, India, but also in some parts of Africa.
Shish kebab is originated in Turkey and is actually a skewer with grilled meat and added fruit or vegetables (eggplants, tomatoes, bell peppers, onions or mushrooms). Any type of meat can be used.
The Donner Kebab is a piece of lamb, veal or chicken put on a rotating spiral and cooked at flame (broiled). This is where the well known shaworma, tacos al pastor (Mexico) and gyros (Greece) come from. Generally served with Lebanese bread, French fries, salad and spicy sauces, the Turks call it “kebab-pizza”.
In European countries as Germany – it’s been declared a delicious fast-food product while in the United Kingdom it’s been provided against because of its high content of salt and fat.
At the same time, in Turkey, they make a much healthier kebab from meat and onion, garlic, savory and other spices, boiled in their own juice in mud pottery.
Here’s a kebab recipe that you can try out using a grill, when at home or on a picnic.
Ingredients:
- lamb, veal or chicken;
- red wine;
- coriander, ginger, cumin, salt, paprika;
- onion, jalapenos, garlic;
- yoghurt.
A marinade mix can be made for the meat to be left into so that the flavors really get it. The meat is cut into small pieces afterwards and put onto the skewers, alternating with onion and bell peppers. Next step: grilling!
Or a mix of onion, jalapenos and coriander and another mix of yoghurt and all the other spices can be made. These mixes are put over the already minced meat. Patties are made, similar to burger patties and grilled or fried on the kitchen range. They’re to be served with salad and fresh bread.
