Dish of the week

The Kebab is BBQ From The Middle East

Before kebabs hit our plates with sizzling perfection, they were part of a story that stretches back thousands of years...

Where It All Began
Long before food trucks and late-night takeout, early humans were skewering meat and roasting it over open flames. This primal method of cooking laid the foundation for what would become one of the world's most beloved dishes.

The name kebab comes from the Arabic kabāb, meaning “grilled” or “roasted,” and its roots run deep through the Middle East—especially among nomadic tribes and soldiers who cooked meat over campfires.

The Full Story

The Great Kebab Migration

• Persia (Iran), 9th Century: Kebabs took on new life in Persian cuisine, paired with fragrant rice in dishes like chelow kebab.

• Ottoman Empire: From the 14th to 20th century, kebabs spread far and wide—from Turkey to the Balkans—thanks to the influence of the Ottoman Empire. Here, the iconic doner kebab was born, cooked on a vertical rotisserie.

A Dish Reimagined Around the World

• India: The Mughals brought Persian flavors with them, adding Indian spices to create rich varieties like seekh and shami kebabs.

• Europe: Fast forward to 20th-century Berlin, where Turkish immigrants introduced the doner kebab as a quick, hearty street food. It was an instant hit.

• Beyond: From Greek souvlaki to Indonesian satay, nearly every culture has its own delicious take on grilled meat on a stick.

A Global Icon
Today, the humble kebab is a global superstar. Whether you enjoy it wrapped in flatbread, served over rice, or straight off the skewer, you’re taking part in a rich culinary tradition that spans continents and centuries.

So next time you take a bite, remember—you’re tasting history.

How To Prepare a Kebab?

A Turkish Classic

A spicy, flavorful Turkish kebab from the city of Adana—traditionally made with ground lamb, red pepper, and grilled over open flames.

Ingredients

• 3 Tbsp olive oil

• 300 g chicken and/or rabbit pieces

• 1 ripe tomato, chopped

• 1 handful each green beans & lima beans (or frozen peas)

• ½ tsp sweet paprika, pinch of salt

• 4 cups chicken stock (or water)

• 8–10 saffron threads (soaked in 2 Tbsp warm stock)

• 350 g Bomba or other short-grain rice

• Lemon wedges & fresh rosemary, to garnish

Preperation

Mix the meat in a large bowl, combine ground lamb with the onion, garlic, red pepper, and all spices. Knead the mixture well for 5–10 minutes until sticky and well blended. (This helps it hold onto the skewers.)

• Chill (Optional but recommended)
  Let the mixture rest in the fridge for 30 minutes to firm up.

• Shape the Kebabs
  Wet your hands, take a handful of meat, and mold it around a skewer into a long, flat sausage shape (about 1-inch thick). Press it firmly so it doesn’t fall apart during cooking.

• Grill or Broil

  • Grill: Cook over medium-high heat for about 10–12 minutes, turning occasionally until browned and cooked through.

  • Oven: Broil on high, on a rack close to the heat source for about 10 minutes, turning once.

• Serve with
  Warm flatbreads, grilled tomatoes and peppers, raw onions with parsley and sumac, and a side of yogurt or cacık (Turkish tzatziki).

👨‍🍳 Pro Tips:

• If lamb is hard to find, use a mix of beef and lamb, but keep the fat content high for juicy kebabs.

• Want it extra spicy? Add a chopped hot chili pepper or more pul biber to the mix.

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