One finds three different sorts of kebabs in Israel: Romanian, Bulgarian, and Arab. The difference between the Romanian and Bulgarian versions is small. Romanians add baking soda and garlic to the mixture, making their kebabs spongy and bouncier than those of the Bulgarians, which are soft and delicate. Arab kebabs are prepared with lamb chopped by hand together with onions, parsley, and other herbs. Pine nuts are often added as well.
Kebabs of all kinds must be juicy, which means fatty. The meat should contain at least 20 percent fat, which, fortunately, mostly disappears into the open fire over which it grills. In Christian Arab cities like Bethlehem and Nazareth, the owner-chef will prepare the kebab directly in front of the customer, chopping and mixing to taste.
Ibn Battuta, the famous Moroccan traveler has mentioned that Kebab was an integral part of the daily diet of Indian royalty as early as 1200 AD. from Afghan plunderers and invaders. Shish kebab (Turkey’s kebab) was born over the open field fires of the soldiers of the Turkic tribes that first invaded Anatolia, who used their swords to grill meat, as they pushed west from their homelands in Central Asia.
You can find kebab in Afghanistan, Armenia, Azerbaijan, Bulgaria, China, Egypt, Greece, India, Iran, the Levant, Nepal, Pakistan and of course in Turkey.
- Kebabs in Armenia are prepared of ground meat spiced with pepper, parsley and other herbs and roasted on skewers.
- In the Republic of Azerbaijan, the meat for kebab is sometimes prepared in onion gravy and thyme and then goes onto the ramrods. It may be served, wrapped in lavash, with sauce-like pomegranate addon (narsharab) and other condiments.
- In Bulgaria, the word кебап (kebap) is a generic term for meat stews with few or no vegetables.
- In China, kebab is a popular dish in Chinese Islamic cuisine. The dish has since spread across the rest of the country and become a popular street food. Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried.
- Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East, gyros was originally known simply as döner kebab. It is typically served as a sandwich rolled in pita bread, or on a plate, with french fries and various salads and sauces such as tzatziki. Later in the 1960s, vendors also began selling dishes in the same style made with souvlaki, which resembles Turkish shish kebab, but is usually made with pork.
- In Nepal, kebab is used with pork, lamb, goat or chicken, or a mixture.
Lightning Lamb Kebabs
Why are these called Lightning Lamb Kebabs? Simply because they are so quick to prepare and cook. Lamb is one of the favorite meats in Israel and surroundings and this recipe is inspired by some of the great-tasting lamb dishes. These lamb kebabs are great straight from the oven but are so flavorsome they’re awesome served cold the next day.
- 3 tablespoons olive oil
- 2 garlic cloves, crushed or finely chopped
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper
- 1 pound lamb, cut into 1½-inch cubes
- 6-8 fresh sprigs of rosemary or kebab sticks
- 1 red pepper, deseeded and cut into1-inch squares
- 1 red onion, peeled and quartered
- Preheat the grill on a medium heat so it is ready as soon as the kebabs are prepared.
- Mix the olive oil, garlic, smoked paprika, cumin, salt, and pepper together in a bowl until it turns to a paste.
- Add this paste to the diced lamb and coat thoroughly.
- Prepare the rosemary sprigs by removing a few of the leaves from the bottom of the sprig.
- Skewer the lamb, peppers and onions onto the rosemary sprigs alternating meat and vegetables (Spear them at the lower part of the rosemary sprig, as this is much easier).
- Place them under the grill for 5–10 minutes turning regularly.
- Serve with a large mixed salad.
Marinate the lamb the day before for maximum taste, and use rosemary sprigs in place of wooden kebab sticks to add some extra Mediterranean flavor.
Spicy Ground Lamb Kebabs
This is the best Lamb Kebab Recipe around to date with some minor tweaks the recipe became even better. These lamb kebabs are amazingly good even the next day when reheated in the microwave.
- 1 lb ground beef chuck
- l lb ground lamb shoulder
- 1 teaspoon cumin
- 1 teaspoon chili powder (optional)
- 3 teaspoon oregano
- 1 teaspoon ginger powder
- 1 teaspoon parsley
- ¼ cup minced fresh mint or spearmint
- ¼ cup minced or freshly grated white onions
- 2 minced garlic
- 1 teaspoon red wine vinegar
- salt and pepper for taste
- Mix in all your ingredients
- I chopped fresh spearmint or mint and tossed it in
- Thoroughly mix with everything together
- Form the mixture into 6 even balls
- Roll each ball into thick log shape and push a skewer through the middle
- Use a glass tray with a little olive oil and rolled the kebab in the oil so it would not stick to the glass when you removed it later
- After you finish making all your kebabs place them in the fridge and let it chill for a bit.
8. Once you are ready to grill the kebabs, heat your nonstick grill pan and place them on the grill.
- Do not turn them or move them too much. You want to get some nice grill marks on them
- Once you get nice grill marks, rotate them 1/4 way and grill each side until all the sides of the kebab have been grilled.
- Check if they are done by peaking through the area between the skewer and the meat (the center).
- If the center is not pink, it means it’s been cooked through.
11.Plate your kebabs on a large platter, leaving room for your chicken kebabs.
- Go grab your chicken kebabs from the oven and give them a quick grill.
- Plate the chicken next to the lamb kebabs and dig in