What You Need to Know
The process combines enzymatic proteolysis (from garlic's alliinase) with lipid-soluble spice diffusion. Cumin's cuminaldehyde undergoes thermal degradation into pyrazines, while cardamom's α-terpineol forms esters with meat fats. The vertical stacking creates microclimates where top layers baste lower sections with rendered fats.
Creates a textural spectrum from crispy outer 'bark' to succulent interior. The marinade penetrates differently in lamb (fat-soluble penetration) vs chicken (water-based penetration). Traditional tools include a vertical skewer (2m tall) and concave blade for shaving.
Key Parameters
Temperature
°C - °C
Time
90min (standard stack)
30min (thin chicken layers) - 5hr (lamb leg)
Equipment
Steps
- 1.
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The Science
Primary Reaction
Maillard Reaction