Homemade kebab from the grill

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Homemade kebab from the grill

Kebab is the best after a night on the town at four o’clock in the morning with a lot of garlic sauce. That’s how I like to eat it.

In my opinion, kebab is one of the most flavorful street foods. I am going to show you how to make it at home.

Ingredients

  • 1 kilo of minced beef with an 80/20 meat to fat ratio
  • 150 grams of bone marrow
  • 2 onions
  • 4 tbsp of yoghurt
  • 1 tbsp of course salt
  • 1 tbsp of paprika powder
  • 1 tbsp of ground black pepper
  • 1/2 tbsp of sumac
  • 5 twigs of fresh thyme
  • 1 stalk of fresh oregano

For the salad

  • 1 onion
  • 2 tomatoes
  • a handful of fresh parsley
  • 1/2 tsp of sumac
  • juice of 1 lemon
  • 1 tbsp of olive oil

How to

  1. Cut the bone marrow in smaller pieces and mix it up with the minced beef.
  2. Quarter the onions and puree them in a blender. Put the puree through a fine-mesh strainer so you can save the juices. It should be about 2 tablespoons of onion juice.
  3. Add the yoghurt, salt, paprika, black pepper, sumac, thyme and oregano to the onion juice and grind it with the minced beef in a food processor till you have a thick consistency.
  4. Lay out a sheet of parchment paper and put the beef mixture on top. Press the beef into a sausage shape with a diameter of about 10 cm. Roll the parchment paper around the beef sausage and wrap some cling foil tightly around the parchment paper. Watch the video where I show you how. Put this package in the fridge for at least 2 hours.
  5. Fire up your grill with an indirect temperature of about 65°C (150F) or lower. This is just enough to let the beef firm up and prevents the plastic from melting.
  6. Place the roll with parchment paper and cling foil in the grill. Place a baking tray underneath and puncture the foil and paper so the juices can escape.
  7. Close the lid and check every 10 minutes that the plastic does not melt. Rotate every half hour. After two to two and a half hours unwrap the beef roll and firm it up with a temperature of 140°C (284F).
  8. When the outside is firm enough you can skewer the roll onto a rotisserie and grill it over direct heat till the outside gets a crust.
  9. Slice of the outside and start making some sandwiches. Slice open some flatbread and fill it with the salad, a few pieces of kebab and some garlic sauce. Enjoy.

 

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BBQ gear used

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