# Homemade Kebab

A homemade kebab recipe that promises to be as good as your favorite kebab shop's, made with marinated chicken and veal, cooked in the oven, and served with a yogurt sauce and fresh vegetables.

- Servings: 8 servings
- Total time: 50 min
- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## Ingredients

- 1 kg boneless chicken overlays
- 500 g calf's breast tip
- 2 Granny Smith apples
- 3 tbsp extra virgin olive oil
- 4 garlic peeled wedges
- 2 lemon zest
- 1 tbsp strong pap spices
- 1 tsp cumin
- 1 tsp cilantro
- q.b. rosemary
- 1 tbsp Black salt
- 1 tsp black pepper
- 200 g vine tomatoes
- 100 g red onions
- 100 g white cabbage
- 100 g red cabbage
- 100 g iceberg lettuce
- q.b. water
- q.b. ice
- 2 lemon juice
- 100 g Greek yogurt
- 1 lemon juice
- 1 tbsp extra virgin olive oil
- 1 pinch tabasco
- 8 pita bread
- q.b. ketchup

## Instructions

1. Start by preparing the marinade. Combine black salt, strong pap spices, cumin, cilantro, 4 peeled garlic wedges, rosemary, lemon zest, and olive oil in a bowl. Mix well.
2. Add the boneless chicken overlays and calf's breast tip to the marinade. Ensure the meat is well coated.
3. Cover the marinated meat with film and let it marinate for at least 4 hours, or preferably overnight, in the refrigerator.
4. To create a homemade spit, you will need 3 steelers and an apple. Cut the apple into two sections and eat the rest.
5. Skewer the chicken and calf meat, interleaving them, with one apple piece at the bottom and one at the top to hold the 'tower' together.
6. Support the kebab on a wire rack with a baking sheet underneath to collect cooking juices.
7. Bake in a static oven at 230 degrees Celsius for 50 minutes. Turn the kebab with tongs every 10 minutes for uniform golden cooking.
8. Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, a drop of oil, and a pinch of Tabasco.
9. Once the kebab is ready, carefully cut the meat from the skewer.
10. To assemble the kebab sandwich, start with a layer of yogurt sauce on pita bread.
11. Add finely cut white cabbage and red cabbage.
12. Add the cooked meat.
13. Add crisp iceberg lettuce.
14. Add tomatoes.
15. Add thinly sliced red onion, previously soaked in water and ice with lemon juice to reduce its strong flavor.
16. Top with ketchup.
17. Close the kebab sandwich and serve.

## Equipment

- film
- refrigerator
- 3 steelers
- apple
- wire rack
- baking sheet
- static oven
- clamp
- knife

## Tips

- Marinate meat for at least 4 hours, preferably overnight, in the refrigerator.
- For a strong flavor, increase all spices in the marinade by a teaspoon.
- Turn the kebab every 10 minutes during baking for uniform golden cooking.
- To remove the strong flavor from onions, soak them in water and ice with lemon juice.

## Source

- Original video: https://vm.tiktok.com/ZNRsoHbcx/
- Recipe page: https://www.cliprecipe.com/recipe/0a8183cb-e115-4e0d-8cf7-555cadbe0cec
- Extracted: 2026-05-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt