Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav) is a wide variety of foods on skewers or skewers from the Middle East that were later adopted in the Balkans, the Caucasus, and other parts of Europe, as also in southern and central Asia. In general the term, kebab without any other qualifier is used to refer to the shish kebab (in Turkish: “şiş kebap”) that is cooked on a skewer or skewer.
Ingredients for 4 people
- 900 g of leg of lamb cut into cubes
- 16 whole cherry tomatoes
- 16 whole onions
- 1 red pepper, ginned and cut into 8 pieces
- Cooked white rice and green salad to serve.
For the marinade
- 150 ml olive oil
- 2 onions
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Preparation in 5 steps
- For the adobo, put the olive oil in a source that is not made of metal, grate the onion on top, add the cinnamon and salt all. Add the meat cubes and let them marinate for at least 3 hours and better if it is all night.
- Blanch the onions for 5 minutes in boiling salted water. Drain them.
- Drain the meat cubes and spread them on the skewers alternating with the tomato, onion and pepper.
- Grill the kebabs in a preheated grill for 10 minutes, turning them frequently and seasoning them occasionally with the marinade until the meat is golden brown.
- Serve the kebabs with rice and green salad.