Proper kebab from the grill

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Proper kebab from the grill

Over the years, I tried to make the original kebab, but overall I failed miserably. That was because the meat didn’t stick to the skewers.

This time I finally learned how to make proper kebabs from Yousef on Youtube, and it’s easier then I thought it was. And if I can do it, you can do it too.


  • 1,5 kilos of ground beef
  • 1/2 a kilo of ground lamb
  • 2 red onions
  • some Yufka or Turkish flatbread

For the seasoning

  • 1 tbsp of salt
  • 1 tbsp of ground black pepper
  • 1/2 tsp of garlic powder
  • 1/2 tsp of sumac

How to

  1. Put the onions in a blender and grind them down. Put in a sieve for 2 hours to get rid of a lot of moisture.
  2. Mix the beef and lamb meat with the onion and seasoning and put it in small portions in a blender. The salt in the seasoning and the movements of the grinding dissolves the protein and makes for a tight structure. This way, the meat sticks better to the skewers.
  3. Fire up your grill and place the skewers over direct heat till the meat reaches a core temperature of 70°C (158F).
  4. Pull the meat off the skewers with a piece of flatbread and ad some tomato, lettuce, onions and garlic sauce.

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BBQ gear used

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