Homemade Kebab

Serves 8
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Directions

  1. 1Place the chicken thighs and veal tip in a baking pan.
  2. 2Place the chicken thighs and veal tip in a baking pan.
  3. 3Place the chicken thighs and veal tip in a baking pan.
  4. 4Season with salt, black pepper, hot paprika, cumin, coriander, peeled garlic cloves, rosemary and lemon zest.
  5. 5Season with salt, black pepper, hot paprika, cumin, coriander, peeled garlic cloves, rosemary and lemon zest.
  6. 6Season with salt, black pepper, hot paprika, cumin, coriander, peeled garlic cloves, rosemary and lemon zest.
  7. 7Add olive oil and mix well with your hands.
  8. 8Add olive oil and mix well with your hands.
  9. 9Add olive oil and mix well with your hands.
  10. 10Cover with plastic wrap and let it marinate for at least 4 hours, preferably overnight, in the refrigerator.
  11. 11Cover with plastic wrap and let it marinate for at least 4 hours, preferably overnight, in the refrigerator.
  12. 12Cover with plastic wrap and let it marinate for at least 4 hours, preferably overnight, in the refrigerator.
  13. 13Cut the apple into two sections.
  14. 14Cut the apple into two sections.
  15. 15Cut the apple into two sections.
  16. 16Thread the apple slices onto three steel skewers.
  17. 17Thread the apple slices onto three steel skewers.
  18. 18Thread the apple slices onto three steel skewers.
  19. 19Start skewering, alternating chicken with veal.
  20. 20Start skewering, alternating chicken with veal.
  21. 21Start skewering, alternating chicken with veal.
  22. 22Close with the other piece of apple.
  23. 23Close with the other piece of apple.
  24. 24Close with the other piece of apple.
  25. 25Place the kebab on a wire rack with the baking tray underneath.
  26. 26Place the kebab on a wire rack with the baking tray underneath.
  27. 27Place the kebab on a wire rack with the baking tray underneath.
  28. 28Cook in a static oven at 230°C for 50 minutes.
  29. 29Cook in a static oven at 230°C for 50 minutes.
  30. 30Cook in a static oven at 230°C for 50 minutes.
  31. 31Mix Greek yogurt with lemon juice, a drizzle of oil and a pinch of Tabasco for the yogurt sauce.
  32. 32Mix Greek yogurt with lemon juice, a drizzle of oil and a pinch of Tabasco for the yogurt sauce.
  33. 33Mix Greek yogurt with lemon juice, a drizzle of oil and a pinch of Tabasco for the yogurt sauce.
  34. 34Slice the kebab.
  35. 35Slice the kebab.
  36. 36Slice the kebab.
  37. 37Mix it well with the cooking juices.
  38. 38Mix it well with the cooking juices.
  39. 39Mix it well with the cooking juices.
  40. 40Cut the kebab bread in half.
  41. 41Cut the kebab bread in half.
  42. 42Cut the kebab bread in half.
  43. 43Start filling the kebab bread with yogurt sauce, thinly sliced white cabbage, purple cabbage, the cooked meat, iceberg lettuce, tomato slices, sliced purple onion and ketchup.
  44. 44Start filling the kebab bread with yogurt sauce, thinly sliced white cabbage, purple cabbage, the cooked meat, iceberg lettuce, tomato slices, sliced purple onion and ketchup.
  45. 45Start filling the kebab bread with yogurt sauce, thinly sliced white cabbage, purple cabbage, the cooked meat, iceberg lettuce, tomato slices, sliced purple onion and ketchup.
  46. 46Close the kebab.
  47. 47Close the kebab.
  48. 48Close the kebab.
  49. 49Cut in half and serve.
  50. 50Cut in half and serve.
  51. 51Cut in half and serve.

Ingredients

  • 1 kg boneless chicken thighs
  • 1 kg boneless chicken thighs
  • 1 kg boneless chicken thighs
  • 500 g veal slices (brisket tip)
  • 500 g veal slices (brisket tip)
  • 500 g veal slices (brisket tip)
  • 2 Granny Smith apples
  • 2 Granny Smith apples
  • 2 Granny Smith apples
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 lemon zest
  • 2 lemon zest
  • 2 lemon zest
  • 1 tablespoon hot paprika
  • 1 tablespoon hot paprika
  • 1 tablespoon hot paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon cumin powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • q.b. rosemary
  • q.b. rosemary
  • q.b. rosemary
  • 1 tablespoon fine salt
  • 1 tablespoon fine salt
  • 1 tablespoon fine salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 200 g ramati tomatoes
  • 200 g ramati tomatoes
  • 200 g ramati tomatoes
  • 100 g red onions
  • 100 g red onions
  • 100 g red onions
  • 100 g cabbage
  • 100 g cabbage
  • 100 g cabbage
  • 100 g red cabbage
  • 100 g red cabbage
  • 100 g red cabbage
  • 100 g iceberg lettuce
  • 100 g iceberg lettuce
  • 100 g iceberg lettuce
  • q.b. water
  • q.b. water
  • q.b. water
  • q.b. ice
  • q.b. ice
  • q.b. ice
  • 2 lemon juice
  • 2 lemon juice
  • 2 lemon juice
  • 100 g Greek yogurt
  • 100 g Greek yogurt
  • 100 g Greek yogurt
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 8 pita
  • 8 pita
  • 8 pita
  • q.b. ketchup
  • q.b. ketchup
  • q.b. ketchup
  • pinch Tabasco
  • pinch Tabasco
  • pinch Tabasco

Equipment

baking panoven rackovenknifesteel skewersbowlspooncutting board

Tips

  • Ask your butcher for a fatty piece of veal.
  • For those who love strong flavors, just increase all the spices in the marinade by one teaspoon.
  • For even browning, turn your kebab every 10 minutes with a nice pair of tongs.
  • To remove its strong flavor, the onion put it in ice water with some lemon juice.