Most people would define a kebab as a dish made with roasted or grilled meat, fish, bird or vegetables, usually cooked over hot coals, and in most instances threaded onto a skewer before being cooked. But, kebabs are so, so much more than this.
Banish thoughts of the big revolving, elephant-like leg in the window of your local takeaway. This, probably the most notorious kebab of all, is known as the doner, and there can be few late-night revellers unfamiliar with its special charms. The name ‘doner’ comes from a Turkish word meaning ‘rotating meat’ (yes, really!). This beloved fast-food treat has acted as a lifesaver for many, a snack to soak up one’s sins after a merry night on the town. But it has given the poor kebab a bad reputation. So it’s high time that we posh it up.
Similarly, the shawarma kebab is said to take its name from the Turkish word for ‘turning’. The skewer onto which the kebab of choice is threaded prior to cooking provides the name for the shish kebab, ‘shish’ meaning sword or skewer. While you queue for your kebab, you will probably have seen lines of meat- and chicken-heavy swords, ready-prepared and patiently waiting for their stint over the glowing coals.
Aside from the commonality of being skewered, turned and stuffed deliciously inside flatbreads or piled on top of buttery rice, one thing that kebabs have in common, the world over, is that they are universally loved and applauded. Eaten with glee in all corners of the globe, kebabs are evocative of good times, redolent of home, celebration and feasting.
Beyond the familiar after-hours takeaway, once you start looking, kebabs can be found everywhere, from Japanese teriyaki to Scotland’s haggis kebabs to Indonesian satay.
To study all of the kebabs available worldwide could very easily become a lifetime’s work! Here in Posh Kebabs, we’ve distilled that knowledge into the very best and tastiest recipes you could ever desire.
For the most tender, flavoursome kebab, it’s all about keeping the meat, fish or bird as juicy as possible on the inside whilst getting the outside beautifully charred. This is usually achieved by marinating the kebabs before cooking in a host of delicious combinations of herbs and spices. Taking the time to marinate will impart great flavour to your kebabs and in many instances will tenderize the meat or bird.
The preferred way of cooking kebabs is over hot coals. But it doesn’t necessarily have to be barbeque season: a griddle pan will work brilliantly if it isn’t summer. For some of the kebabs in this book, there is no cooking required at all, like the fruit skewers. For others it is best to cook under a hot grill or in a frying pan where greater control can be exercised over the temperature – particularly important with some of the more delicate kebabs.
There are no rules when it comes to kebabs; they are for the most part informal food and that’s why I have often specified that the kebab, whatever form it takes, should be served on a flatbread. The bread is there to soak up any juices and to act as a vehicle for sauces, salads and spreads. I like to think that it negates the requirement for a knife and fork, whilst keeping your hands clean.
Where the recipes are more formal (we are being ‘posh’, after all), the serving suggestions range from creamy mashed potato to dressed noodles. Like flatbreads, they are there to soak up juices and make the sum of the parts so much better than the individual components.
I’ve suggested salads and accompaniments wherever possible, but just like a visit to your favourite kebab house when you choose from a pick ‘n’ mix salad bar or decide to go with rice or French fries, or a bit of both, it really is your decision. Pile your kebabs high and serve whatever tickles your fancy.
Kebabs take people to so many places in their minds, whether the place is back home to their local high street, or to a fantastic holiday destination. Posh Kebabs is about bringing kebabs to the dinner table at home in a fun and unfussy fashion.
The kebab is far more than the ingredients threaded on to a skewer or thrown on the grill: it is the alchemy that occurs on the plate and the journey on which it takes you when eaten in one delicious mouthful.