Kebab Recipe

Kebab is one of the most widely eaten grilled meat dishes in the world, with regional versions spanning Turkey, Iran, the Levant, Central Asia, South Asia, and beyond. At its core, the dish is simple: seasoned meat cooked over direct heat. What changes from place to place is the cut, the spices, and the presentation — but the result is almost always the same, a charred, juicy, deeply savory piece of meat that pairs well with flatbread, salad, and yogurt sauce. The most familiar version in many Western countries is the shish kebab, chunks of marinated meat threaded onto skewers and grilled over charcoal. The marinade typically includes olive oil, lemon juice, garlic, cumin, and paprika, which tenderise the meat and form a caramelised crust on the grill. Lamb is traditional, but chicken and beef work equally well. The key is cutting the pieces evenly so they cook at the same rate — too large and the outside chars before the inside cooks through. Döner kebab, another major style, is made from compressed layers of seasoned meat cooked on a vertical rotisserie and shaved off as it cooks. This is the version most associated with fast food across Europe and the Middle East. The slow rotation against the heat renders the fat through the meat and keeps the outer layer crisp while the interior stays moist. Kofta kebab is different again — spiced ground meat shaped around flat skewers and grilled. The meat is mixed with onion, parsley, and spices like coriander and allspice, then formed into an elongated sausage shape. It cooks quickly and benefits from a high-heat grill that sears the outside fast. For home cooking, a cast iron grill pan or outdoor grill works well. Get the grill hot before adding the skewers, turn them only once or twice, and rest the meat briefly before serving. Serve with warm flatbread, a tomato and onion salad, and a garlic yogurt or tahini sauce.