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Homemade Kebab recipe


The kebab known and loved throughout the world conquers with its unique taste and can be easily prepared at home. A good cut of meat and the right marinade are enough to obtain a good kebab like the one we find on street corners. A street food typical of Turkey but also widespread in Middle Eastern countries characterized by its cooking method: the sliced ​​meat is skewered on the vertical “döner kebab” skewer until it forms a large cylinder, then the skewer is rotated close to a heat source to roast it. It is often lamb, beef, turkey or chicken which is seasoned and marinated with spices before being cooked. Pork is certainly not used given the Islamic origin of the recipe. The kebab is accompanied by a fresh salad topped with a delicate yogurt tzatziki sauce, all wrapped in a delicious piadina or closed in a pocket of Arabic bread. Contrary to what you might think, making kebab at home is not at all complicated and we can prove it to you! For a quiet evening with friends or for those who want to cook something different, this kebab recipe is ideal.


Scope Single dish, second course
Kitchen Arabic, Mediterranean
Total time 1 not 15 minutes
  • 200 g thinly cut veal slices walnut or rump
  • 200 g thinly cut turkey slices topside or breast
  • 100 g thinly sliced ​​lamb slices thigh
  • 170 g plain natural Greek yogurt
  • 25 ml latte
  • 1 drop extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon curry
  • 1 teaspoon garlic powder
  • 1 teaspoon curcuma
  • 1 teaspoon sale
  • 1 teaspoon chili optional
  • 1 teaspoon cumin
  • 1 pinch nutmeg
  • 1 pinch pepe
  • juice of ½ lemon

It will also serve you

  • 1 medium potato with all the skin washed for the base
  • 1/2 onion for the closing cap
  • 4 Arabic bread

To season

  • salsa tzatziki qb
  • pomodoro q.b. cut into rounds
  • cucumber qb cut into rounds
  • lettuce cut into strips
  • red onion to taste cut into rounds
  • french fries to taste
  • Pour the yogurt into a large bowl, add the spice mix, the lemon juice, a drop of extra virgin olive oil and the milk. Mix all the ingredients.

  • Insert the meat which must be cut very thinly, similar to a carpaccio (each slice must be approximately 8×10 cm wide), mix with your hands to cover every part and let it flavour.

  • Cover with cling film and marinate the meat for 1-2 hours in the fridge together with the spices, preferably overnight.

  • Once the necessary time has passed, cut the base of a potato so as not to let it roll. Place it on a baking tray covered with baking paper and insert the 2 wooden sticks perpendicular to the potato and parallel to each other.

  • Place the meat on the sticks, one slice on top of the other in an irregular manner, trying to alternate the various types of meat.

  • Using a spoon, place the remaining seasoning in the bowl on top of the kebab, trying to cover the sides as well. Finally, insert half an onion as a closure, it will be useful when cutting as it will be easier to keep the meat straight without burning your hands.

  • Cook in the oven at 190°C, in fan mode for 50-60 minutes, one level below the central level of the oven. As soon as it is ready, take it out of the oven and, using a sharp knife, cut it from top to bottom, rotating it.

  • Serve it with Arabic bread, diced meat, vegetables, chips and yogurt sauce.
We advise you not to use frozen meat, it could compromise the recipe by releasing too much liquid during cooking.
If you don't prefer lamb, you can replace it with pork (neck or loin) o chicken. Or prepare a kebab with only 2 types of meat: chicken and turkey.
The meat must be cut very thin, almost like a carpaccio. We advise you to flatten it with a meat mallet if it is too thick, it will be useful for the final cooking performance and you will be less likely to remain raw inside.
To increase the quantities, prepare more kebabs which will cook at the same time in the oven.
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