What You Need to Know
Kebab grilling involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars, which occurs when the meat is exposed to high heat, resulting in the formation of new flavor compounds and browning of the meat. The high heat and fast cooking time help to caramelize the natural sugars in the meat and create a flavorful crust.
Steps
- 1.
Adana Kebab (Turkey): Hand-minced lamb grilled on flat skewers creates signature texture
- 2.
Seekh Kebab (India/Pakistan): Spiced minced meat molded around skewers achieves perfect char
- 3.
Tikka Kebab (Afghanistan): Yogurt-marinated chunks develop complex Maillard reactions
The Science
Primary Reaction
Maillard reaction