You’re going to tell me why the best kebab recipe is the indian? Well, when you’ve tasted a real and delicious Koobideh in Iran, then you come back to Algerian with always these magnificent flavors engraved on the palets, you understand that the kebab sold here is like nothing else!
Thin slices of mutton, beef, veal, turkey or pork, depending on the region of the world, previously marinated and then grilled on a vertical spit, salad, tomatoes, a white spicy yoghurt sauce or a simple Greek yoghurt, all stuffed into a Turkish bread, here is the recipe for one of the biggest street food successes of recent years, the kebab or rather the doner kebab.
This Turkish sandwich would have been created in the 70s by Mehmet Aygun, a young Turkish immigrant in Berlin and working in his uncle’s restaurant. It immediately conquered the hearts and taste buds of Berliners and was quickly exported beyond the German borders. The meat traditionally served on the plate could finally be carried in a loaf of bread and eaten while strolling down the street. Today it is served in many different ways and in many different variations.
Best kebab Koobideh : Recipe of Iranian skewers
500g Minced meat
4 cloves of garlic
1 tablespoon Turmeric
1 teaspoon Sweet Paprika
2 pinches Cumin
1 teaspoon Sweet pepper
1 tablespoon Parsley
1 tablespoon Coriander
Salt & pepper
2 Yoghurt stirred
PREPARATION OF KOUBIDEH SKEWERS :
Thinly slice the onion and garlic. Mix the onion, garlic and minced meat and add the spices (turmeric, cumin paprika and sweet pepper), parsley and coriander. Mix everything together and keep in a cool place for a few hours so that the meat can soak in.
Make long sticks of minced meat on skewers (preferably metal ones). Flatten them with your hands and brush them with olive oil.
COOKING OF THE KOOBIDEH SKEWERS:
In the oven :
Preheat the oven to 200° C. Place your Koobideh skewers on a lightly oiled baking tray and bake at 200° C for 5 to 10 minutes.
On the barbecue :
Place your Koobideh skewers on the barbecue and turn them over halfway through cooking (5 minutes on each side).
PREPARATION OF THE YOGHURT SAUCE FOR YOUR KOUBIDEH SKEWERS :
While cooking your Koobideh skewers, prepare the yoghurt sauce.
Mix in a bowl the stirred yoghurt, a pinch of cumin, salt & pepper. Add the finely chopped fresh coriander and keep in a cool place until serving.
Serve the Koobideh skewers with saffron rice and grilled tomatoes, dip them in the yoghurt sauce and enjoy!
Enjoy your meal
Indian lamb best kebab
500 g minced lamb
2 cs chana dal
1 cc cardamom
1 cc crushed pepper
1 cc cinnamon
1 egg white
0.5 cc clove
2 cm ginger
1 chilli pepper
1 tbsp coriander
2 tbsp sunflower oil
Soak the chana dal in water for 30 minutes.
Drain and set aside.
Finely chop the chana dal.
Finely grate the ginger.
Chop the coriander.
Chop the chilli pepper.
In a salad bowl, mix the spices, chopped chilli pepper, chana dal, chopped lamb, grated ginger and chopped coriander.
Mix by hand or with a spatula to obtain a homogeneous mixture.
Stir in a little salt to taste and egg white.
Take skewers and surround with meat. It is possible to shape dumplings instead.
Heat a frying pan with the oil over medium heat and cook the skewers for about 5 minutes on each side, the meat should be lightly grilled.
Serve immediately either with a chutney or a yoghurt and spice sauce.
Algerian Best kebab
The kébab or Algerian k’beb, an authentic old-fashioned recipe of mother-in-law, this kbeb, an Algerian dish very much appreciated in Ramadan similar to my barania batata which was made of wings on the blog from my first publication in 2011, stew of fried potatoes and lamb meat in principle, in white sauce, but I use free-range chicken because of the children, having for only spices cinnamon and pepper then bound with eggs, lemon and parsley, the potatoes are cut into large fries or sliced thick enough traditionally! It is totally different from the kbeb bônois .
large cubes of meat or chicken
1 large onion, chopped
1 handful of chickpeas soaked the night before
1 kg of potatoes peeled and cut into large fries
2 sticks of cinnamon
1/2 teaspoon freshly ground pepper
salt to taste
1 bunch of parsley
1 organic lemon for me
1 cs of dhen, ghee or smen
use a wide rather than a high cast iron casserole dish
Brown the cubes of meat or chicken (farmer for me) in the fat.
add 1 tbsp of cornflour and let it turn golden, then add the finely chopped onion and the fresh stalks of parsley
let sweat until the onion and parsley melt over a very low heat, the secret of this kbeb’s delicacy lies in the slow cooking of the ingredients
wet to level
add chickpeas, cinnamon, pepper
cover and let cook meat and chickpeas
At the same time :
you will have peeled the potatoes
then cut them into large fries, the fries must be thick so that they do not melt when fried,
fry them in very hot oil, just until they are a little golden brown.
Turn on the oven
Return to the sauce, add salt and water if there is not enough.
retrieve a bowl of sauce
plunge the French fries in the sauce, give some broths
get out of the fire
in a bowl, mix the eggs, the chopped parsley, beat well, then add the bowl of sauce and mix.
then pour this device over the entire surface of the stew
turn off the oven, turn on the vault
Bake away from the grill
the dish must not even simmer or take on color, but just the eggs must be set.
Serve with slices or quarters of lemon!