Shish kebab
6 servings
60 minutes
Shish kebab is a true treasure of Turkish cuisine, embodying the ancient tradition of cooking meat over an open fire. Its roots trace back to nomadic times when meat skewered on sticks was roasted over a fire, enjoying the aroma of spices and smoke. Tender beef marinated in onion, za'atar, and thyme becomes soft and juicy. Peppers and onions roasted with the meat add a light sweetness and depth of flavor to the dish. Shish kebab is cooked on hot coals, achieving a crispy crust and rich aroma. It is served with thin lavash and fresh salad, complementing each portion with a crunchy texture and juiciness. This is not just a dish — it is a symbol of communication and joy that brings people together at one table.
1
For the marinade, finely chop the onion (not sweet), add za'atar, thyme, salt, and pepper.
- Onion: 1 head
- Zaatar: 2 teaspoons
- Thyme: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: to taste
2
Take good quality beef without veins, cut into medium pieces, place in an airtight plastic container, and pour in the marinade.
- Beef: 1 kg
3
Leave it in the refrigerator overnight.
4
Light a fire in the barbecue.
5
Meanwhile, clean the pepper from the light veins and cut it into large pieces.
- Fresh red pepper: 3 pieces
6
Slice the onion into rings so that they don't fall apart.
- Sweet onion: 2 heads
7
Skewer the meat, alternating with pieces of pepper and onion, and press the pieces of meat tightly together.
- Beef: 1 kg
- Fresh red pepper: 3 pieces
- Sweet onion: 2 heads
8
Fry the meat on burnt white coals until a golden crust forms.
9
Serve with lavash and a salad of seasonal vegetables.