Home Kebab: A classic of street food to do at home

If there is something that makes us all happy, it is well -made street food , and the Kebab enters that category that could be called "absolute pleasure." But what would they say if I tell you that we can do a homemade kebab , and take that wonder of the Middle East to our own kitchen? Epa!

Making homemade Kebab is not difficult and we can also give you personal touches and play with sauces and condiments , to do it to our liking, with that imprint that everyone can give.

We are going to tell you what a kebab and its origins are. We will pause the difference of this dish with the Shawarma , and how to make this dish come out beautifully rich. In the end, as always, they have a chicken Kebab , which obviously applies to the veal or lamb, with a Paulina video illustrating the step by step.

About the home kebab 

First, we are going to the basics: in a nutshell, this is an original dish of Turkey , very popular in all the Middle East and in Europe, which consists of marinated and cooked meat that is served in a flat bread, with fresh vegetables and sauces that make it irresistibly delicious.

The Kebab can have many presentations, and one of the best known is that of Dönner Kebab , in which vegetables and marinated meat is served inside a pita bread . Another classic is the Dürüm Kebab , which is the version rolled in a wheat tortilla, and we are going to do today.

In any of these two versions it is usual to find them in street stalls in many European countries, chosen because it is economical, tasty and easy to eat . Therefore, when we talk about doing kebab at home , we refer to replicating that experience but with accessible ingredients.

Home Kebab Magic

Here we go with the fundamental: the base of homemade kebab is meat , and it can be a veal , chicken, lamb . The meat is accompanied with vegetables such as lettuce, tomato, onion and sometimes cucumber, and is crowned with sauces such as yogurt sauce , garlic or spicy , depending on the taste of each one.

All that, as we said, is wrapped in a flat bread or rolled in a wheat tortilla . Similar to the burritos , but in the Middle East. The secret is in the marinade of the flesh , which combines spices such as cumin, cinnamon, paprika and garlic .

Kebab Origins: Where does it come from?

The original recipe has its roots in the Middle East , although its popularity extended to everyone. The word "kebab" means "roasted meat" in Persian, and culinary historians say that their origin could go back to the times of Persian soldiers, who cooked the flesh in their swords over open fire. Romantic, right?

Over time, this technique was perfected, and each region gave it its own touch. In Turkey, for example, Dönner Kebab became an icon, while Shawarma . And speaking of differences, before telling them how to make homemade kebab , we will clarify those doubts that always arise.

Kebab vs. Shawarma: The same or different?

Although cousins seem brothers, Kebab and Shawarma have their differences. The Kebab, in its most traditional version, is roasted meat , either in skewers or in a vertical grill. On the other hand, Shawarma has a more intense marinade and is served with a greater variety of pickles and sauces.

Generally the Shawarma is more similar to Dürüm Kebab, since it usually occurs rolled up in an omelet, while Dönner Kebab is always with pita bread . Both are spectacular and can be done as homemade kebab , but the first one has that practicality that makes it perfect to eat without getting dirty (much).

Irresistible characteristics of Dürüm Kebab

• Perfect flat bread: Dürüm is characterized by its wrapping in a soft and flexible flat bread, like an omelet, which endures everything without breaking.
• Spicy meat: either a veal, chicken or lamb, the meat is marinated with a mixture of spices that give homemade kebab.
• Fresh vegetables: lettuce, tomato, onion and, sometimes, purple cabbage, all fresh to balance the intensity of the meat.
• Irresistible sauces: the classic homemade recipe is with yogurt (if it is with Greek yogurt ), garlic and spicy. But here you can experience, for example, adding homemade tahini (sesame paste).
• Portability: It is ideal for eating or standing, without the need for dishes or cutlery. Perfect for a meeting of friends.
• Versatility: Home Kebab can adapt to all tastes, even with vegetarian or vegan options, with tofu, seitán or mushrooms.
• Perfect texture: The combination of juicy meat, soft bread and fresh vegetables is insurmountable.

7 tips for a homemade kebab deluxe

1. Marinada with time: Leave the meat marrying at least 3 hours, or all night, so that the flavors absorb well.
2. Fine cut: if they do not have a vertical grill (difficult in a house), cook the flesh of the baked durum or in a pan.
3. Warm bread: always heat the bread before assembling this homemade dish; This improves texture and taste.
4. Homemade sauces : make the sauces at home make a difference. A yogurt with garlic and a touch of lemon never fails. It is the perfect sauce.
5. Balance: Do not fill the bread too much; The idea is that each bite has a bit of everything.
6. Fresh and crispy vegetables : This detail gives spicy meat a delicious contrast.

To finish in the oven : a good tip is to prepare the baked durum. Once it is wrapped, a little grated cheese is added and it takes it a few minutes to the oven to gratine. It is incredible!

I know that it is not very fashionable to highlight the benefits of Arab culture in recent years but this chicken Kebab recipe is amazing and I will affirm one thing: if we talk about fast food, Kebab Mata Big Mac. By Afano.

Here I leave you the Kebab's homemade chicken recipe or whatever they want to call it. Without happy box, without dolls, without supersize, because it is already huge.

And without extra of anything, because he was recipe already has everything.

Seguime on Instagram ( here )

And on YouTube that I upload new recipes every week ( click here )

Kebab's homemade chicken recipe

Yields: 4 portions

Preparation time: 40 minutes (not counting the marinade time)

Ingredients

• 1 chicken breast (they can also be thighs): approx. 500 g
• Oil

For the marinade

• 1 onion
• 2 garlic cloves
• 1 neutral yogurt pot (250 ml)
• 1 lemon juice
• 1 bay leaf
• cumin
• cinnamon

For sauce 

• 1 yogurt pot (250 ml)
• 1 CDA. from Tahini (Sesame Pasta)
• 1 lemon juice
• 2 garlic cloves
• 1 splash of olive oil
• Salt and pepper to taste
• Water

For assembly

• 1 tomato
• ½ purple onion
• 1 Creole lettuce plant
• 4 corn tortillas (or bread if they prefer)

How to make homemade kebab step by step

1. Prepare the marinada by picing the onion and garlic cloves well. Mix with the yogurt, the lemon juice, a little laurel, salt, pepper, cinema, cinnamon and a good paprika. 
2. Incorporate the breast cut into strips and mix so that they are impregnated well from the marinade. Cover and cool for a minimum of 3 hours or all night. 
3. Prepare the sauce by picing the garlic cloves and mixing with the yogurt, the tahini, the lemon juice, the olive oil, salt, pepper and a splash of water. Integrate to form a sauce. 
4. Cut the tomato and onion into fine slices and lettuce into strips. Reserve for the end.
5. Save the chicken in a pan with a little oil, without moving it so that it does not form liquid. Chicken strips have to be golden. Reserve.
6. Before the assembly you can heat the bread or tortillas a bit so that they are tastier. 
7. Build the kebab opening the bread pita and putting a portion of the vegetables plus a portion of the chicken. 
8. For Dürüm Kebab place the ingredients in the tortilla, and close as if it were a package. They can be helped with aluminum foil to wrap. In both cases put a good amount of yogurt sauce inside. Ready.

He knows he feeds

Shawarma
chains and the food they give you knows something like food. And it looks like food. Nothing to see a hamburger of the big chains.

There are better and worse, that's clear. In the city where I lived years, Barcelona, the best kebabs are usually in the Rambla del Raval . And our favorite is the Raval Döner, where they make a Durum that becomes completely crazy.

Of course, one there asks for lamb and cut it with that rare shaving machine with which they cut the harness. And they put that incredible yogurt sauce. And one feels one on the table with the kebab, takes a cane and looks at the botero cat. What a plan.

Well, one day remembering this plan I thought I could do homemade Durum Kebabs to give us a tribute in life. Obviously my house does not have that kind of vertical grill in which the kebabs are made and I decided to make my homemade chicken recipe, softer meat that I supposed that when it did not cut it as fine the same would be tender as that of an original kebab.