The kebab
There are dishes that, for one or a thousand reasons, are able to capture the imagination of the whole world, and become a kind of social phenomenon thanks, perhaps, to a particularly inviting scent or flavour. And among the cuisines of the world, those best able to create this effect are undoubtedly from the Mediterranean. And among these, Turkey boasts a specialty famous practically everywhere in the world, namely the kebab, and it will be this dish which will be our star recipe of the day, although we will reinterpret it a little to give a different take on its excellence, in particular telling you one of the secrets of kebab chefs, that is, marinating the meat in garlic and spices. Are you ready to follow our recipe step-by-step, to give something really excellent for your guests to enjoy, perhaps for a memorable summer picnic in the garden of your own home?
Ingredients
* approximate values per serving
Preparation
For this kebab recipe I chose pork, because there was no lamb available. I wanted to use half ‘collar’ meat for flavour, and half loin chop which is leaner. Cut the meat into more or less equal sized pieces. Put them in a bowl and season with garlic, cumin, salt, pepper and oil. Get two fairly large skewers and insert the pieces of meat, then marinate for the time it takes to prepare the sauce and vegetables and until the fire is ready. Light the BBQ now to save time. I would advise, if you use charcoal, to make a little mound of small wood sticks and add the charcoal on top. Light it from the inside with a firelighter and fire will look after itself without being blown out. Slice the tomato, cut the cabbage into very thin strips, julienne the onion, and mix everything together in a bowl. Make the tzatziki sauce according to our recipe. When the BBQ is ready, place the kebabs on the grill and cook on all sides until nicely browned for about half an hour. Remove from heat and cut off the first two portions, cutting down so as to remove only the crispy browned meat. Return the skewer to the grill and continue cooking in this way until all the meat is done! Serve it in a flatbread or pitta bread, together with the prepared vegetables, dressed well with the tzatziki sauce.
Step by step
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Cut the meat into slices and marinade with the herbs, garlic, cumin, and salt and pepper
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On a large skewer, slide on the slices of marinated meat one after the other
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Here is the skewer ready to be cooked
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Slice the veg and set aside
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Place the skewer to cook on the grill
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Cooking the kebab requires some skill in the use of forks and tongs
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Here’s how the kebab should look when nicely browned
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Slice the meat off with a very sharp knife
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Here is this excellent traditional Arabic dish, to serve with tzatziki sauce to taste
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Additional information
Pork Kebab with Tzatziki Sauce
One of the tastiest variations of kebab is certainly the one made with pork. Using a combination of coppa and chops, you get a flavorful dish rich in textures. To make this recipe, it is essential to marinate the meat with minced garlic, cumin, salt, and pepper, letting it rest for a few hours. The tzatziki sauce, made with yogurt, cucumber, and garlic, pairs perfectly with the kebab, adding freshness and a creamy touch. Serve the kebab accompanied by fresh vegetables like tomatoes, onions, and cabbage for a complete taste experience. This preparation is ideal for a summer dinner or a barbecue with friends, where the flavor of the pork is enhanced by the marinade and the sauce.
Turkish Kebab with Fresh Ingredients
Kebab has Turkish origins and can be prepared in various ways, but the traditional version uses lamb meat. However, pork kebab represents an interesting alternative, perfect for those seeking a more intense flavor. The meat is cooked on skewers, usually grilled, and served with a selection of fresh vegetables. The addition of aromatic herbs like rosemary and spices like cumin makes this dish even more appetizing. In Turkey, kebab is often accompanied by pita bread or rice, creating a complete and balanced meal. This variant is perfect for those who wish to explore the flavors of Turkish cuisine while maintaining a personal touch in ingredient selection.
Light Kebab with Lean Meat and Vegetables
For those seeking a lighter alternative, kebab can be prepared using lean meat, such as chicken or turkey breast. This light version retains the flavor of traditional kebab but with a reduced calorie intake. By marinating the meat with spices and serving it with plenty of fresh vegetables, you get a nutritious and tasty dish. Additionally, to make the kebab even healthier, you can opt for a tzatziki sauce made with low-fat yogurt, which adds creaminess without weighing it down. This preparation is ideal for those following a balanced diet but who do not want to give up on taste and variety in dishes. It is also suitable for those who exercise and seek sources of lean protein.
Benefits of Pork Kebab and Nutritional Values
Pork kebab offers several nutritional benefits. Pork is a good source of protein, essential for building and maintaining muscle mass. Additionally, it contains B vitamins, particularly B12, which is crucial for the nervous system and red blood cell production. If lean meat is used, saturated fats are also reduced, making the dish healthier. A serving of pork kebab with tzatziki sauce and vegetables provides about 350-400 calories, depending on the quantities and ingredients used. Incorporating this dish into a varied and balanced diet can contribute to healthy and tasty eating.
Can Pork Kebab be Frozen?
Freezing pork kebab is possible, but there are some precautions to follow. It is advisable to freeze the kebab before cooking, as raw meat retains its texture and flavor better once thawed. Make sure to wrap the skewers well in plastic wrap or food bags to avoid freezer burn. If you have already cooked the kebab, you can still freeze it, but the final result may be less satisfying in terms of texture. To thaw, it is best to place the meat in the refrigerator for a few hours or overnight, avoiding the microwave to maintain flavor and freshness. Once thawed, the kebab can be reheated in a pan or on the grill for a quick and tasty meal.