The history of kebab: what it is and what spices are used

Kebab is much more than a simple street food dish: it is a culinary tradition that tells centuries of history, cultural encounters and gastronomic innovations. From the Middle East to the streets of the great European cities, kebab has been able to adapt and conquer the palates of millions of people, becoming a symbol of fusion between different cultures .

Origin of Kebab: An Ancient Story

The word "kebab" comes from the Persian term "kabāb", meaning " roasted meat ". The earliest mentions of kebab are found in ancient Persian and Arabic texts , suggesting that as early as the Persian Empire, meat was roasted on skewers and shared at banquets and celebrations.

Have you ever wondered what meat is kebab? It can be prepared with different meats and the choice often varies according to the culinary tradition of the region of origin. Lamb is one of the most traditional and appreciated, in many variations, especially in Turkey and Europe, beef is also used. Chicken is another very common option, especially popular for those who prefer a lighter flavor and leaner meat . In some regions, such as Greece , pork is used to prepare gyros , although pork is not used in Muslim traditions for religious reasons.

How is kebab made?

Doner Kebab

Döner Kebab is probably the most well-known variety in Europe and the world. The term "doner" means " to turn " in Turkish, and refers to the way the meat is cooked on a rotating vertical spit .

Shish Kebab

Shish Kebab is one of the most traditional forms and consists of pieces of marinated meat skewered on skewers and grilled. The word "shish" means "skewer" in Turkish, and this method of cooking is common in many Middle Eastern cultures. Shish Kebab is accompanied by grilled vegetables such as peppers, onions, and tomatoes.

Adana Kebab

Adana Kebab is named after the city of Adana, located in southern Turkey, and is known for its spicy and aromatic flavor . It is made from minced meat (mostly lamb) mixed with red chili pepper, black pepper, and other spices. The meat is shaped around a long metal skewer and cooked on a charcoal grill, which gives it a distinctive smoky flavor .

Kebab Spices: The Heart of Flavor

Spices are the key element that gives kebab its distinctive and rich flavor . Each variety has a unique combination of spices, but there are some common spices that are essential to get the authentic taste.

  • Cumin : Cumin is probably the most commonly used spice. With its earthy and slightly spicy flavor, cumin adds depth to meat.
  • Coriander : Coriander seeds, ground or whole, impart a fresh, slightly citrusy flavor. This spice is often used to balance stronger flavors, and is used in many marinades and kebab mixes.
  • Paprika : Paprika is another essential spice, which can be sweet or spicy depending on the type. Sweet paprika adds color and a slight sweetness, while hot paprika adds a spicy touch.
  • Turmeric : Turmeric is used in some types of kebabs for its golden color and its beneficial properties. It gives a slight bitter note and a yellow color to the meat, especially in the variants from India and Iran.
  • Cardamom : Cardamom, with its intense and slightly sweet aroma, is an important spice in more aromatic preparations, such as the Indian Seekh Kebab.
  • Cinnamon : Although it may seem unusual, cinnamon is often used in small amounts to add complexity to meat. It is especially present in Persian kebab spice blends, where it contributes a balanced sweet-spicy flavor.
  • Baharat : A spice blend widely used in the Middle East. It is made from a combination of black pepper, cumin, coriander, cinnamon, cloves, cardamom, and paprika. This blend provides a complex flavor profile, adding depth and richness to meat. It is often used to marinate meat before cooking, giving it a full-bodied flavor.

Kebab: Recipe and Tips

To make a homemade kebab, the key is in choosing the ingredients and preparing the marinade. Here is a basic recipe and some tips to get the best possible result.

Ingredients :

  • 500g minced meat (lamb or beef)
  • 1 grated onion
  • 2 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 4 teaspoons of Baharat mixture
  • Salt to taste
  • A bunch of chopped parsley
  • Juice of half a lemon
  • 2 tablespoons olive oil

Preparation :

  1. In a large bowl, combine the ground beef, grated onion, minced garlic, spice mix, parsley, and lemon juice. Mix well until combined.
  2. Cover the bowl with cling film and leave to marinate in the refrigerator for at least 1-2 hours, or better yet overnight. This will allow the flavors to blend and the meat to fully absorb the flavor.
  3. Take a portion of meat and shape it around a skewer, compacting it well. Repeat the operation with the rest of the mixture.
  4. Heat a grill or griddle and cook the skewers over medium-high heat for about 10-12 minutes, turning frequently, until the meat is cooked through and lightly browned on the outside.
  5. Serve the kebab hot with pita bread, fresh salad, and a yogurt sauce.
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