Description
Grilling Middle Eastern kebabs uses high heat, acidic marinades, and rotational skewering to develop flavor while preserving moisture.
Technical
The process initiates Maillard reactions between reducing sugars and amino acids at 200–250 °C, producing pyrazines and furans that give a brown crust. Acidic yogurt marinades lower the pH to inhibit collagen cross‑linking, keeping the meat tender. Rapid searing in tandoor ovens at 400–500 °C sears the exterior while keeping the interior below 70 °C to avoid over‑cooking.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokycharredgarlickytangyearthyspicedherbaceouscaramelizedwood-firedsavory