Grilled meat on skewers in any part of the world is always a wonderful meal. Isn’t it? Whether you eat Asian satay chicken, Indian Murg malai kebabs, or middle-eastern kabobs. Perfect for summer BBQs with the family or friends over the weekend. I learned something interesting recently. Did you know that the kebabs is originally an Arabic word for fried meat, not grilled? Apparently, in medieval times, the Turkish soldiers used their swords to grill meat over the open field fires, and that’s how the kebab as a grilled dish was invented? Also, did you know that there are so many types of kebabs? Adana kebabs, chicken shish kebabs, Turkish shish kebabs. The list goes on. I love beyti kebab, which is made with lamb or beef. I tried it in Istanbul the first time. It was very moist and juicy. I love trying recipes from different parts of the world and then making it a fun experience for my kids. How else are they going to learn foods from different parts of the world.
Step-by-step: Ground beef kebabs
Combine – In a large mixing bowl, combine all the ingredients.Pro tip – We combine all the ingredients before processing to prevent overprocessing. Process – Transfer the mixture to the food processor and pulse no more than 8 to 10 times.Pro tip – processing in the food processor makes the mixture slightly stick by distributing the fat. This helps the meat and marinade hold together. Marinate – Transfer the meat back to the bow and leave to marinate for 15 minutes on the counter or up to overnight in the fridge.Pro tip – Alternatively, you can thread the meat on the skewers and leave them in the fridge until ready to grill.
Thread/shape kababs – shaping these can be tricky so pay attention. Take about 1/3 cup amount of beef mixture and make a ball then shape it into a long sausage. Thread the skewer through the sausage. Now using your fingers press them around the meat as if you are making a fist pressing the meat to the skewer. Be gentle not to break the sausage but firm enough so it adheres to the skewersPro tip – dipping your hands in water will make the meat less sticky. Gloves do not help much.
Hot grill – Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil.Pro tip – The grill must be very hot but not smoking hot otherwise the meat will stick to the grill. Grill – Place the skewers on the grill and let cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowing the heat under the grill.Pro tip – do not try to move the kebabs for the first 3 minutes as they will be stuck to the grill. otherwise, you will break them. After 3 minutes they should release on their own. Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.
Frequently asked questions
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Preheat the oven to 400 F/200 C or Gas Mark 6 Line a baking tray with aluminum foil and brush with oil to prevent sticking. Place the skewers on the tray and brush with oil. Bake in the oven on the top rack for 10 to 13 minutes or until the internal temperature of the meat on an instant-read meat thermometer reaches 145F for medium doneness. Pro tip – these will continue to cook on the hot tray even after you take them out of the oven so do not overcook in the oven.
