What You Need to Know
Turkish kebab grilling involves direct heat from an open flame, typically between 500-700°C (932-1292°F), to achieve a Maillard reaction and caramelization on the surface of the meat, while the interior remains juicy and tender. This reaction breaks down the proteins and browns the meat, resulting in a crispy exterior and a flavorful interior.
Steps
- 1.
Adana Kebab (Adana, Turkey): Hand-minced lamb grilled on flat skewers for optimal char
- 2.
Shish Kebab (Ottoman Empire): Cubed meat grilled on skewers to create caramelized edges
- 3.
Testi Kebab (Cappadocia): Slow-grilled in sealed clay pots for smoke infusion
The Science
Primary Reaction
Maillard reaction