{"id":132645,"title":"Homemade Kebab","modified":"2026-06-13T11:18:17+02:00","plain":"A delicious homemade kebab served with tzatziki sauce\n\n\n\nKebab, the star of late-night cravings and the morning after, is a real staple around here. The term comes from Arabic and means \u201cgrilled meat\u201d or \u201cbarbecued meat.\u201d \n\n\n\nIn Western countries, it usually refers to the \u201csandwich\u201d (or d\u00f6ner) 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)\n\n\n\nIf you want to learn more, take a look here\n\n\n\nTips for making a great kebab\n\n\n\nChoose fairly thin wraps or flatbreads. And for the authentic experience, wrap it in aluminum foil. \n\n\n\nWhile 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. \n\n\n\nSpeaking of fast food, have you seen my recipe for O’Tacos-style French tacos? \n\n\n\n\n\n\tHomemade Kebab with Tzatziki Sauce\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tTZATZIKI SAUCE350 g Greek yogurt1 cucumber, diced3 garlic cloves, gratedPinch of saltJuice and zest of 1\/2 lemon1 tablespoon chopped dill1 tablespoon finely chopped mint1 tablespoon finely chopped parsleyBEEF700 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 salt5 g sugar3 g ground cumin5 g paprika4 g garlic powder1 teaspoon ground oregano1 teaspoon thyme15 g white vinegar\t\n\t\n\t\tBEEF Combine all the dry spices in a bowl and mix well. Arrange the beef strips in a single layer in a container, season, then add another layer on top. Repeat with the remaining beef. Toss gently with your hands. Add the vinegar and toss to coat. Marinate in the refrigerator for at least 12 hours. 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\u00b0C. If needed, brace the skewers between two small oven-safe dishes; as the onion cooks, the stack may tip over.SAUCECombine all the ingredients in a bowl (hard work, right? And to think they charge a fortune for this in stores).\t\n\t\n\t\t\t\n\t\n\t\tPlat principalMaghreb","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=132645"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132645\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/484"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=132645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=132645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=132645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}