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How do you have your kebab?

I'm sixty six years old and, to the best of my knowledge and belief, have never eaten a kebab. I started looking at this thread to find out what they are and am honestly none the wiser. Is the meat always unspecified? Is the startling variation in colour indicative of taste or quality? Am I missing out?
 
AnnaKarpik said:
I'm sixty six years old and, to the best of my knowledge and belief, have never eaten a kebab. I started looking at this thread to find out what they are and am honestly none the wiser. Is the meat always unspecified? Is the startling variation in colour indicative of taste or quality? Am I missing out?
Click to expand...
are you missing out? are you an E? of course you're missing out, culenary rights of passage.
 
AnnaKarpik said:
I'm sixty six years old and, to the best of my knowledge and belief, have never eaten a kebab. I started looking at this thread to find out what they are and am honestly none the wiser. Is the meat always unspecified? Is the startling variation in colour indicative of taste or quality? Am I missing out?
Click to expand...

You've missed out on a whole swathe of varieties of kebab and similar grilled arrangements from Greek, Middle Eastern, and North African cuisine if you've never had a kebab!

Typical Turkish kebabs (what most kebab shop places are) the meat is either lamb or chicken, not unspecified. Greek versions tend to come in lamb, chicken or pork. How a kebab is served (in terms of bread and sides) depends which cuisine it originates from. A good kebab is lovely!
 
Epona said:
You've missed out on a whole swathe of varieties of kebab and similar grilled arrangements from Greek, Middle Eastern, and North African cuisine if you've never had a kebab!

Typical Turkish kebabs (what most kebab shop places are) the meat is either lamb or chicken, not unspecified. Greek versions tend to come in lamb, chicken or pork. How a kebab is served (in terms of bread and sides) depends which cuisine it originates from. A good kebab is lovely!
Click to expand...
But would people from Turkey or Greece eat enough meat for a family of four in one meal? It all looks just so much.
 
AnnaKarpik said:
But would people from Turkey or Greece eat enough meat for a family of four in one meal? It all looks just so much.
Click to expand...
Some of the ones posted here are not typical at all - I've never seen a kebab that big.
I tend to go for a shish, and normally a small one is 1 skewer of cubed meat, some salad, sauces of your choice (usually chilli and/or garlic sauce) and 1 pitta bread.
Large would be 2 skewers of cubed meat.
Chips and/or rice is usually extra and ordered separately (too much food for me usually).

They're not just post-pub takeaway fare, plenty of nice sit down restaurants too.
 
If I was in that situation I’d probably find it difficult to not eat it. Once in kebab mode it’s very difficult to change lanes.
 
.
Epona said:
You've missed out on a whole swathe of varieties of kebab and similar grilled arrangements from Greek, Middle Eastern, and North African cuisine if you've never had a kebab!

Typical Turkish kebabs (what most kebab shop places are) the meat is either lamb or chicken, not unspecified. Greek versions tend to come in lamb, chicken or pork. How a kebab is served (in terms of bread and sides) depends which cuisine it originates from. A good kebab is lovely!
Click to expand...
when I was giving the kebab virgin advice I truly just meant the kind of kebab consumed after night clubs etc up and down the country: The Donner. It is the still point of the turning world and this is her start and end. The rest to me are just variants that are sometimes not even tenuously linked. The poster needs to head out at night and find somewhere that has lots of drunk people and probably violence and eat what they are eating, the donner in the main.
 
Just remembered I said on the tea thread I'd do an update about my attempt at making Turkish style Adama kebabs. They were ok, but not really what I was aiming for. :(

The texture was more like the average restaurant/takeaway seekh which isn't what was aiming for. Not sure if I overworked the meat. Despite the mould and compressing them it was hard to get the stick to stay in. Certainly not BBQ ready Not sure if it's because of the lamb mince or something else but needs more work. Finally a bit dry, despite over 20% fat, but I could have overcooked them.

Think I need to do some research and maybe even watch some YouTube. :D


1718656960284.jpeg
 
UnderOpenSky said:
it was hard to get the stick to stay in.
Click to expand...

Ooh Er.JPG

(You knew someone was going to, it might as well be me).

I'd have though 20% fat was ideal for that, but I've lived in an upstairs flat without any outdoors for over 20 years, so BBQ fare is not really my forté - they do look great, but perhaps a bit thicker than what my local Turkish kebab shops would produce which might mean you had to cook them longer to cook all the way through?
 
I remember the ones in Turkey being quite big, typically you only got one as a meal. They're based on what the mould took, although I had to do some pressing to get it stay on the stick.

I think the mould is probably a gimmick and what I need is some much wider sticks. Also to chill the meat. The really good ones are made from chopping the lamb yourself, but with the price of lamb, that's not going to happen. I see a lot of videos they add some veg, but I think I'll avoid that for now as it seems like it could introduce more moisture. These were just done on the grill, I want to get them right before I do them on BBQ.
 
This was good last night. Visiting my sister and we ordered from a more authentic Turkish place. Lamb and chicken donor, but not the elephant leg of which I'm also fond. Next level. Came with rice and bulgar. I was worried by the lack of bread but the came seperate in its own bag. Wish I had somewhere like it close to me.

PXL_20240621_200007406.jpg
 
I’m visiting Finland and I honestly feel a bit sorry for kebab fans who only have access to this version of a doner meal.

It’s not that the brown, sweet, spicy (not gravy!) sauce is bad, nor are the crinkle cut fries doused in same sauce and relish mix terrible. I can even live with my salad with Big Mac sauce as salad dressing, but sorry Finland, this kebab meat is a travesty!

A tiny portion of what looks like chopped up, warmed up (not grilled) flat slices of kebab meat with dodgy spicing. This is not kebab as I know it! 3/10 :mad:

IMG_3934.jpegIMG_3932.jpegIMG_3933.jpegIMG_3935.jpegIMG_3936.jpeg
 
MrCurry said:
I hope I haven’t put you off your local. Just don’t accidentally stray across the North Sea and you’re on the right side of right! :thumbs:
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No worries, I'm in East London - the quadrant from here to North London is an excellent area for kebabs - loads of Turkish or Kurdish run kebab shops and restaurants, also a selection of similar Greek, Middle Eastern, and North African fare to be had - if I am ever in Finland I know to avoid the kebabs and go for Finnish food :D
 
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