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.

Prep Time 2 hrs 25 mins
Cook Time 1 hr
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 789 kcal


  • 1 kg minced meat 80/20 meat to ft ratio
  • 150 grams bone marrow
  • 2 onions
  • 4 tbsp yoghurt
  • 1 tbsp course salt
  • 1 tbsp paprika powder
  • 1 tbsp ground black pepper
  • ½ tbsp sumac
  • 5 twigs thyme
  • 1 stalk oregano fresh

the salad

  • 1 onion
  • 2 tomatoes
  • 2 tbsp parsley fresh
  • ½ tbsp sumac
  • 2 tbsp lemon juice
  • 1 tbsp olive oil


  • Cut the bone marrow in smaller pieces and mix it up with the minced beef.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.



Calories: 789kcalCarbohydrates: 14gProtein: 46gFat: 60gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 25gTrans Fat: 3gCholesterol: 180mgSodium: 186mgPotassium: 1063mgFiber: 4gSugar: 6gVitamin A: 1668IUVitamin C: 22mgCalcium: 118mgIron: 6mg
Keyword Kebab, kebabs, Rotisserie, Snack
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