Here are some of the most popular types of kebabs:
Adana Kebab: This spicy kebab is made with ground beef or lamb mixed with red pepper flakes, sumac, and salt. It is named after the city of Adana in southern Turkey.
Shish Kebab: This classic kebab is made with cubes of marinated meat (usually lamb or beef) that are skewered and grilled over an open flame.
Doner Kebab: This kebab is made by layering thin slices of meat (usually lamb or chicken) on a vertical rotisserie. The meat is cooked slowly, sliced off the spit, and served in a pita or wrap.
Iskender Kebab: This kebab is similar to a doner kebab but is served on a bed of bread cubes and topped with tomato sauce and melted butter.
Kofte Kebab: These meatballs are made with ground beef or lamb mixed with spices and herbs, shaped into small balls, and grilled on skewers.
Urfa Kebab: This kebab is made with minced lamb mixed with onions, parsley, and other spices, and shaped onto skewers. It is named after the city of Urfa in southeastern Turkey.
Kebabs are often served with rice or bulgur pilaf, grilled vegetables, and sauces such as tzatziki, hummus, or tomato-based. They are also often accompanied by bread, such as lavash or pide.
KOFTA KEBAB RECIPE
Kafta kebab, or kofta kebab or kafta Kabob, is commonly popular in Middle Eastern and Mediterranean cuisines. It is made by mixing ground meat (usually beef or lamb) with various spices and herbs, shaping the mixture into long sausage-like shapes around a skewer, and then grilling or broiling until cooked.
Here are some key features and variations of the kafta kebab:
Meat: While beef or lamb are the most common meats used in kafta kebab, it can also be made with chicken, pork, or a combination of meats.
Spices and herbs: The mixture of meat is seasoned with a variety of spices and herbs, such as parsley, mint, cumin, coriander, paprika, and garlic. The exact blend of spices can vary depending on the region and personal preferences.
Shape: Kafta kebab is typically shaped into long, cylindrical shapes around a skewer, but it can also be formed into patties or balls.
Accompaniments: Kafta kebab is often served with various accompaniments, such as hummus, tahini, tzatziki, grilled vegetables, and rice or bulgur pilaf.
Variations: There are many variations of kafta kebab, depending on the region and culture. For example, in Lebanon, kafta is often made with lamb and served with a pomegranate molasses sauce, while in Turkey, it is often served with a tomato-based sauce.
Here's a simple recipe for making kafta kebab in the oven or air fryer:
Ingredients:
- 1 pound ground beef or lamb
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Skewers (if using an oven)
Instructions:
Combine the ground beef or lamb, onion, parsley, garlic, cumin, paprika, coriander, salt, and black pepper in a large mixing bowl. Mix well until all the ingredients are evenly distributed.
If using an air fryer, form the mixture into small sausage-like shapes and place them on the air fryer basket. If using an oven, divide the mixture into 4-6 portions, depending on the size of your skewers. Shape each portion around a skewer to form a cylindrical shape.
If using an air fryer, set the temperature to 375°F and cook for 10-12 minutes, flipping the kebabs halfway through. If using an oven, preheat the oven to 375°F and place the skewered kebabs on a baking sheet. Bake for 15-20 minutes, turning the kebabs once or twice during cooking until browned and cooked through.
Serve the kafta kebab hot with your favorite sides, such as hummus, tzatziki, or grilled vegetables.
Enjoy your homemade kafta kebab!
Note :
Kafta kebab is a versatile dish that can be enjoyed as a main course or as a meze platter. It is a delicious and flavorful way to enjoy ground meat and spices and is a favorite among kebab lovers worldwide.
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