How do you kebab?

1. Always grill meat separate from veggies.
2. Marinate meat first.
3. Use Middle-Eastern style flat skewers.
4. Cook over lump charwood if possible.

Meat: lamb or beef steak, cubed.

Veggies: bell peppers, mushrooms, red onion.

Serve over couscous.

Döner Kebab or even better, the Greek equivalent: Gyros!! Whether loose, on a plate with salad and fries and smothered in garlic sauce or in a pita bread (again with salad and lots and lots of garlic sauce) – They’re just amazing!

One of the better recipes I’ve found was actually from Jamie Oliver. I saw him make it on his latest show, and it makes my mouth water just thinking about it topped with some tzatziki and marinated or pickled red onion. I also like my kebab with hot pepper sauce.

I wish I would’ve picked up a recipe, but I was over in Dubai about a month ago and they have this chain of restaraunts there called “Golden Fork”. They had a dish called “Mixed Grill”, where it was beef, goat, chicken and something else kebabs that were just amazingly flavored and grilled.

Not a kebab per se, but if I were you, I’d look up a recipe for Chicken Tikka. Requires marination in yogurt and some kinda epic mystery spice. When grilled, there’s no other chicken in the world like it.

Baby fist sized chucks of fresh lamb
Sliced onion
Bay leaves
Caraway seeds
Fresh ground pepper
Kosher coarse salt
Fresh squeezed lemon juice
Tomato paste

Metal skewers
Mesquite woods chunks
Medium rare grill
Minced roasted chili pepper hash on the side
Pomegranate syrup on the side