Spiced Ground Beef Skewers (Turkish Style Ground Beef Kebab)
Spiced Ground Beef Skewers (Turkish Style Ground Beef Kebab)
Description
Kebab derives from a Persian term for the dish that passed into both Arabic (as kabāb) and Turkish (as kebap). Kebabs are thought to have originated among transhumant peoples in Central Asia, whose meat-heavy diet was somewhat transformed in an urban context where vegetables were more readily available.
Though the word has ancient origins, it was popularized in the West by Turks to refer to this range of grilled and broiled meat on skewers.
Kebabs play an important role in traditional Turkish cuisine, especially in Turkey’s southeastern provinces. "Kebab" generally refers to any dish of meat or vegetables that is grilled on a skewer or roasted using a rotisserie. There are many varieties of kebabs prepared with lamb, beef, or chicken, mixed with vegetables and spices.
This Turkish-style ground beef kebab recipe is a perfect dish to make for a satisfying meal for any type of gathering during any time of the year. Mediterranean beef kebabs are packed with flavor and are one of our favorite dishes during the grilling season. You can serve them with a variety of side dishes for a quick dinner.
Ingredients
Preparation
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Preheat the oven to 400 degrees Fahrenheit.
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Put ground beef in a big bowl and add finely chopped yellow onion, red pepper, minced garlic, crushed red pepper, cayenne pepper, and salt.
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Using your hands, mix everything well.
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Divide the mixture into portions and gently form them into oblong patties around the skewers by squeezing with your hands.
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Arrange them on a baking dish and add the tomato and green pepper slices around the skewers.
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Bake for about 15-20 minutes, turning once in the middle.
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Broil for 3-5 more minutes to char your kebabs and vegetables.
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Remove from the oven. Serve on pita bread with red onion slices and fresh parsley.
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If you are barbecuing ,you need to grill them for 8-10 minutes turning occasionally depending on your taste.
Bon Appetit!
Note
Tips for Mediterranean Beef Kebabs
- The trick to tenderizing the beef is to marinate it and allow the meat to absorb the marinade for up to 24 hours. Use an acidic-based marinade that contains lemon juice or white vinegar; it will naturally tenderize the meat by breaking down the connective tissue. Baking soda also acts as a meat tenderizer by changing the physical composition of meat fibers.
- The seasoning also matters! Salt tenderizes beef by drawing moisture out of it, then dissolving to act as a brine. We prefer sea salt over table salt for tenderizing, as it has the perfect texture and flavor for steak.
- Brush the meat and vegetables with olive oil and season generously with salt and pepper. Place the kebabs onto the grill and cook for 4-5 minutes per side.
- Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is and how done you would like your meat, turning occasionally. Let it rest: Allow the meat to rest for 5 minutes before serving.
- Soak wooden or bamboo skewers in room-temperature water for 30 minutes before using them so they won't burn during cooking. If you prefer metal skewers, which have a longer lifespan, use square or twisted types that will hold the food better than round ones.
Frequently Asked Questions
Relatively tender, without a need for extensive marinating, sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly. Other good beef choices for kebabs are flat iron or strip steak, and even tenderloin.
- There is too much fat in the meat and that's why they are not sticking together. It could also be that it is too fine of a grind, a coarser grind for the meat usually results in it sticking a bit better.
- The meat has to be fresh, not frozen, not defrost.
- The fat content has to be more than 15%.
- The onion has to be dry, you need to drain all the extra water and the juice out of it.
- You need to mix everything with your hands at least 7-8 minutes.
- Your skewers have to be dry and clean.
- You need to wet your hands while putting the meat on the skewers.
- Have a good seal on the meat when skewering.
- Don’t put too much meat on the skewers.
Choose the right cut of beef, use the right amount of ingredients, and mix them well with your hands. By following the tips and tricks for preparing and skewering the kebabs, you can easily make beef kebabs at home.
Kabob and kebab refer to the same delicacy, with no difference apart from the spelling. Kabob with a 'Bob' is commonly used in countries like Iran or Armenia, whereas kebab or kabab (spelled with two 'a's) is used in Arabic-speaking countries such as Lebanon or Syria.
Beef kebabs are known by different names like kabobs, kebabs, or kababs, all referring to the same delicacy. There are also various types of kebabs popular in different countries.
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Shish Kebab: A popular preparation in Middle Eastern and Awadhi cuisine.
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Tunday Kebab: A lip-smacking dish mainly used as a starter or appetizer.
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Shami Kebab: Originating from the royal kitchens of the Mughals.
Kebabs are commonly cut from the sirloin but can come from any tender cut. Other good beef choices for kebabs are flat iron or strip steak, and even tenderloin.
