Intro
If you’ve ever wondered how restaurants manage to serve up those incredibly juicy kebabs, the secret lies in the meat. Choosing the right cut is essential—without it, you’ll end up with dry, flavorless skewers. A great kebab starts with a carefully balanced meat mixture, which must include fat for moisture and richness. And it’s not just one type of meat—blending two types is key to getting that perfect texture and flavor.
There are countless variations of kebab—also known as kabob or shish kebab (with shish meaning skewer)—and after countless chats with my mum, experienced butchers, and restaurant pros, I’ve finally put together what I believe is the ultimate recipe.
Ingredients
For the Meat Mixture:
- 600 g finely minced veal meat
- 400 g finely minced lamb meat (preferably from the ribs, not the legs)
- Fat percentage should be around 20-30% of the total meat weight, ideally from the belly for added flavor
- 1 cup minced cilantro leaves
- 1 medium onion, finely minced and squeezed to remove excess water
- 1 tbsp flour (optional)
- Salt and pepper to taste
For Serving:
- SUMAC (link product)
- Red onions, thinly sliced
- Grilled whole tomatoes
- Pickles
- Flat skewers (for grilling)
Instructions
- Prepare the Meat Mixture:
In a large bowl, combine the veal and lamb meat, minced cilantro, finely minced onion, flour (optional), salt, and pepper. Mix thoroughly until well combined. The fat content should be about 20-30% of the total meat weight to ensure the kebabs are juicy and flavorful.
- Skewer the Meat:
Wet your hands and evenly spread the meat mixture onto flat skewers. Ensure the meat is securely packed at both ends (pinching it works well to prevent the meat from slipping off). The meat should cover the skewer completely, but don’t make it too thick.
- Optional Step: Place the skewers in the freezer for a few minutes to help the meat hold its shape while grilling (this is optional, but helpful if you’re worried about the meat falling off).
- Grill the Kebabs:
Heat your grill and cook the kebabs for 4-5 minutes on each side, flipping them every minute. Keep the kebabs elevated over the coals to prevent flare-ups when the fat drips. This ensures the meat stays juicy while preventing it from burning on the outside.
- Serving:
Serve the kebabs with thinly sliced red onions sprinkled with sumac, grilled tomatoes, and fresh bread. Enjoy!
Recipe Video
