Description
Kebab cooking uses high‑temperature grilling and acidic marination to sear meat while keeping it juicy.
Technical
Acidic marinades lower the meat’s pH to ~4.5‑5.0, accelerating collagen hydrolysis and tenderizing the protein. At 200‑250 °C the Maillard reaction peaks, forming melanoidins that give the characteristic brown crust and savory flavor. Internal temperatures of 60‑70 °C ensure safety while preserving juiciness.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokycharredsavoryaromaticfragrantherbaceousspicedumami-richcaramelizedgrilled