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KABAB
kabab
Kabab or (Kebab) means “meat cut into pieces and roasted on a skewer.”
Persian speakers commonly use the word kâbâb, while Turkish speakers refer to it as kébâb.
Over time, this term has been westernized to describe the delicious skewers of charcoal-grilled meats, as shown in the picture.
Marché Ariya specializes in kababs, which explains their popularity. Kababs have been part of our culinary tradition for generations. For us, meat is only considered truly tasty and prestigious when it is grilled over the fire (kabab style). Otherwise, it loses its excellence.
Roasting Meat Skewers
Born in Turkey centuries ago, kebab was a special way to prepare lamb. The meat was marinated in a blend of milk, lemon juice, olive oil, onions, garlic, and thyme.
Once marinated, the lamb was cut into thin strips, skewered, and cooked while keeping a few centimetres of space between the meat and the charcoal.
The skewer was rotated continuously to achieve uniform and perfectly cooked meat.
The Kebab and Its Many Variations
The Döner Kebab
The döner is one of the most refined and popular kebab recipes, invented in the 19th century by a Turkish cook.
This recipe consists of thin strips of roasted lamb, perfectly caramelized, and served on pieces of Turkish bread. The bread is topped with tomato sauce, green peppers, and drizzled with warm butter and yoghurt.
A rich and delicious dish, it’s a true delight for the eyes and the palate!
The Shish Kebab
Shish kebab is a Greek specialty made with small, fragrant lamb meatballs that are sometimes spicy.
Shish kebab is typically served with sour cream or yoghurt, tomato sauce, and pickled peppers.
Making an excellent homemade kebab is simple—just ensure the meat is marinated properly to enhance its flavors.
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