Shish Kebab Marinade and Grilling Method
This is a method for grilling Syrian mixed meats over charcoal. Start by preparing the charcoal until it becomes glowing embers with no flame, then grill the tomatoes and onions first, followed by meat cubes, kebab, wings, and shish tawook according to the heat level. The basic seasoning mentioned is salt and pepper; oil and vinegar are used with some meats. Serve with biyaz, a Syrian onion salad made with onion, parsley, sumac, salt, and pepper, along with bread, pomegranate molasses, and chili sauce.
A grilled kebab recipe focused on marinade and cooking method.
Like skewered grilled meat with a seasoned marinade.
Marinate well and avoid overcooking so the meat stays juicy.
Ingredients
- Meat skewers
- Marinade
- Grilling spice blend
- Oil
- Salt
- about 1½ kilos Lamb
- Veal
- Rib
- Shoulder
- Neck
- Shahbaya cut
- Fat
- Onion
- Tomato
- Parsley
- Sumac
- Black pepper
- Chili pepper
- Salt
- white vinegar or any vinegar Vinegar
- Oil
- Wings
- Shish tawook
- 1 kilo chickpeas Chickpeas
- 1 kilo fava beans Fava beans
- 2 loaves Bread
- Tahini/tasqiya sauce
- Pomegranate molasses
- Chili sauce
- Watermelon
- Pistachios
Instructions
- Prepare the meat for grilling in the car or at the picnic site, and let it rest and thaw before skewering.
- Season the meat in a bowl or plate with salt and pepper. For tougher meat, soak it in oil and white vinegar, or any vinegar, from the night before, then use it the following day.
- Prepare the brazier or grill by placing very dry wood on the bottom layer, then stacking the charcoal pieces over it in the shape of a mountain and lighting the fire.
- If lighting gel or methylated spirit is available, use it on the brazier or charcoal to make lighting easier.
- Leave the charcoal on the brazier until it all turns into embers with no flame, then spread the embers across the brazier.
- Grill the tomatoes and onions first on the brazier. Skewer the tomatoes with onion slices and slices of tail fat between the pieces, then grill them over low heat.
- Thread the meat pieces onto suitable skewers. Place pieces of fat or tail fat between the meat pieces as desired, then arrange them on the brazier over the embers.
- Grill the meat cubes over low heat until cooked through inside and browned outside, without a strong flame.
- If there are wings marinated since the previous day, grill them over low heat similar to the heat for the meat cubes, and lightly sprinkle them with water if the fat causes flames to flare up.
- If there is shish tawook marinated since the previous day, grill it over heat slightly stronger than that for the meat cubes and wings, until it takes on a brown color.
- Grill the kebabs at the end of grilling because kebab requires strong, quick heat. Sear one side, then turn it so it colors evenly.
- Prepare biyaz, a Syrian onion salad, in a separate plate by mixing parsley with onion, sumac, salt, and pepper, then serve it with the grilled meats.
- Serve the bread with the biyaz, chili sauce, and pomegranate molasses. The loaf can be spread with pomegranate molasses and a little chili sauce.
- Serve the grilled meats hot, immediately after removing them from the brazier.
- It is mentioned that grilled kebab is first seared on one side, then on the other side, then left to take on color.
- It is mentioned that the tomatoes and onions are grilled before the meat, and that kebab is the last item on the brazier.