The şiş kebab – tender pieces of meat on a skewer, grilled over open heat – is a classic of Turkish cuisine and a great addition to any döner menu. Here's how to get it right.
Choosing the meat
Traditionally, tender cuts of lamb, beef or chicken are used. Evenly sized cubes guarantee even cooking.
The marinade
Oil, onions, garlic, paprika and spices make the meat tender and aromatic. Let it marinate overnight in the fridge – much like the döner marinade.
Onto the skewer
Thread the meat cubes on evenly, alternating with peppers and onions if you like. Not too tightly, so everything cooks evenly.
Grilling it right
Şiş needs high, direct heat. A professional commercial grill gives you crisp, juicy skewers. Turn them evenly and don't let them dry out.
Conclusion: With tender meat, a good marinade and the right grill heat, şiş kebab becomes a real treat. MAVI supplies the matching grills for kebab, köfte and more.
