What Is a Turkish Kabob?

A Turkish kabob is skewered meat and vegetables cooked over a grill or fire pit, as is customary in Turkey. These kabobs can be found in restaurants or from street vendors all over Turkey. Previously, only lamb was used to make Turkish kabobs, but now any type of meat can be used.
Beef, lamb, chicken, or seafood can all be found on a Turkish kabob. However, only one type of meat is commonly used, and some styles will only use that type of meat. For instance, kofte is a type of Turkish kabob made with ground beef formed into flattish meatballs and skewered. Doner kabobs involve spit-cooking a large roll of meat over an open fire, then turning the skewer vertically and slicing meat servings directly from the roll. Most kabobs, on the other hand, are made up of bite-sized meat cubes threaded onto individual skewers.

The meat is usually marinated in a spicy vinaigrette-style marinade before being cooked, though it is sometimes just tossed in a spice mixture. Crushed garlic is frequently used in spice blends. Mint, oregano, salt, and black pepper are optional. Various types of ground chili peppers from the Middle East, such as ufra and maras, are occasionally added. Lemon juice and olive oil are commonly used as the marinade’s liquid base.

Turkish kabobs can be made with a variety of vegetables. Typically, two or three vegetable options are chosen. Onions, tomatoes, bell peppers, and eggplant are some of the most popular vegetables. The vegetables are cut into bite-sized pieces and threaded onto the same or separate skewers as the meat.

If using the same skewer, alternate the vegetables and meat. Putting the vegetables on a separate skewer, on the other hand, allows for the meat and vegetables to cook at different times. Because the vegetables usually take a little longer to cook than the meat, the meat can be removed while the vegetables finish cooking.

Skewers are usually made of wood, but they can also be made of metal. To prevent wooden skewers from burning when placed on a grill, soak them in water for at least half an hour. For added protection, wrap the exposed ends in foil. The meat and vegetables can be removed from the skewers and served on pita bread once the Turkish kabob is cooked. Tahini, a Middle Eastern condiment, could also be used as a topping for the kabobs.