Description
Charcoal‑grilled shish taouk uses high‑heat searing and smoky charcoal to produce a caramelized, juicy kebab.
Technical
At 250–300 °C the surface proteins undergo Maillard reactions, forming melanoidins and heterocyclic amines that give the characteristic brown crust and umami depth. Simultaneously, phenolic compounds from charcoal smoke (e.g., guaiacol, syringol) diffuse into the meat, imparting a smoky aroma. Precise timing (2–3 min per side) balances crust formation with internal juiciness while avoiding over‑denaturation that leads to dryness.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
smokycharredsavoryslightly sweetwoodycaramelizedgrilled meat
Origin & History
Civilization