What You Need to Know
Acidic yogurt‑lemon marinades (pH≈4.5) hydrolyze myofibrillar proteins, increasing water‑binding capacity and reducing toughness. Rapid conductive heating from metal skewers (220–250 °C) drives the C+N Maillard reaction, forming melanoidins and volatile aromatics, while internal temperatures of 70–75 °C prevent excessive protein denaturation.
Steps
- 1.
Adana kebab
- 2.
Shish taouk
- 3.
Khorovats
The Science
Primary Reaction
Maillard browning coupled with acid‑induced protein hydrolysis