A delicious homemade kebab served with tzatziki sauce
Kebab, the star of late-night cravings and the morning after, is a real staple around here. The term comes from Arabic and means “grilled meat” or “barbecued meat.”
In Western countries, it usually refers to the “sandwich” (or döner) filled with that same grilled meat. This version became widely popular in the 1970s, and there isn’t a town in France or Belgium where you can’t find a master kebab maker (sorry, I love that term hahaha)
If you want to learn more, take a look here
Tips for making a great kebab
Choose fairly thin wraps or flatbreads. And for the authentic experience, wrap it in aluminum foil.
While 12 hours is the minimum, for the best flavor I recommend marinating for 24 hours. If you can also use slices of chicken thigh, even better! The blend of the two cuts gives the kebab a simply delicious flavor.
Speaking of fast food, have you seen my recipe for O’Tacos-style French tacos?
Ingredients
TZATZIKI SAUCE
- 350 g Greek yogurt
- 1 cucumber, diced
- 3 garlic cloves, grated
- Pinch of salt
- Juice and zest of 1/2 lemon
- 1 tablespoon chopped dill
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped parsley
BEEF
- 700 g thinly sliced beef (ideally, ask your butcher to slice it on a deli slicer; I use chuck, but other cuts of meat work too)
- 7 g salt
- 5 g sugar
- 3 g ground cumin
- 5 g paprika
- 4 g garlic powder
- 1 teaspoon ground oregano
- 1 teaspoon thyme
- 15 g white vinegar
Instructions
BEEF
- Combine all the dry spices in a bowl and mix well.7 g salt, 5 g sugar, 3 g ground cumin, 5 g paprika, 4 g garlic powder, 1 teaspoon ground oregano, 1 teaspoon thyme
- Arrange the beef strips in a single layer in a container, season, then add another layer on top. Repeat with the remaining beef.700 g thinly sliced beef (ideally, ask your butcher to slice it on a deli slicer; I use chuck, but other cuts of meat work too)
- Toss gently with your hands.
- Add the vinegar and toss to coat. Marinate in the refrigerator for at least 12 hours.15 g white vinegar
- Push two skewers into a large onion half (see photo), then stack the beef on the skewers.
- Bake for 1 hr 20 min at 170°C. If needed, brace the skewers between two small oven-safe dishes; as the onion cooks, the stack may tip over.
SAUCE
- Combine all the ingredients in a bowl (hard work, right? And to think they charge a fortune for this in stores).350 g Greek yogurt, 1 cucumber, diced, 3 garlic cloves, grated, Pinch of salt, Juice and zest of 1/2 lemon, 1 tablespoon chopped dill, 1 tablespoon finely chopped mint, 1 tablespoon finely chopped parsley
